Parisian Custard Tart | Baking with Dorie

The Parisian custard tart does transport me back to Paris, very much like the French cheesecake. What’s the two have in common is the blackened or burnt top crust. The blackened crust is the result of starting in a very hot oven. According to Dorie’s recipe, bake the custard tart at 425°F for 50 to 55 minutes until top of the custard is a dark, dark brown. But, unlike other custard tarts, you don’t need to break out a blow torch to blacken the top. It’s very much a one-step process to brown the crust to a mahogany char at the same time the custard is baked. Practice patience, unlike me!

To make the filling for the custard: In a saucepan, heat up milk (720ml) and water (120ml), together with 1/4 cup (50g) sugar to a boil. In a separate large bowl, blend together granulated sugar (50g), brown sugar (50g), and corn starch (43g). Add 4 eggs to the the sugar mixture and stir energetically. Whisking nonstop, drizzle in one quarter of the hot liquid, then pour in the rest in a steady stream.

Finally, pour the custard mixture back in the saucepan over medium heat. Cook the custard, while whisking constantly, until it’s thickened and the cornstarch won’t taste raw. Stir in the rum and vanilla extract. Let the custard cool. You might want to make the custard the day before; it benefits from an overnight chill in the fridge.

If you want to make the tart as an everyday dessert, a snack or a treat, as it is for Parisians, use store-bought puff pastry. Dorie says that’s what she does, it feels like I have her blessing to do the same.