Today we are making a Caramel-Almond Custard Tart as the designated recipe for the French Fridays with Dorie group. According to Dorie Greenspan this is a newer version of the traditional French Almond Custard Tart.
The first step in making this tart is the preparation of a Sweet Tart Dough using plain flour, confectioners´ sugar, a bit of sea salt, cold unsalted butter and one egg yolk. This is a dough that I always make by hand and not in the food processor – in my humble opinion, making the dough by hand is a rather meditative activity.
After a good three hour rest in the refrigerator, I decided to roll-out the crust rather than press it into my tart pan. This is a very forgiving dough, I enjoy making it and working with it.
Today, I chose my lovely rectangular French tart pan with removable bottom for this tart, I love the way you can cut clean small slices when you bake tarts in this pan.
After blind-baking the tart shell for about twenty minutes, I let it cool down while I prepared the easy caramel custard filling with sugar, water, heavy cream, two eggs, a pinch of sea salt and whole milk. It did not take long to make the caramel and then prepare the custard with it. It had a nice warm brown color when it was ready to be poured into the pre-baked tart shell.
Before you can pour the custard into the pre-baked and cooled tart shell, you scatter about one cup of slithered sweet almonds over the bottom of the tart shell. And then I baked the tart for about 45 minutes until the filling was uniformly puffed.
The tart will have be cooled to room temperature before you can cut nice clean slices. This is a surprisingly easy dessert tart to prepare and it has a nice, elegant look. Some of my taste testers enjoyed a slice with softly whipped cream, others sans crème fouettée – all agreed it was a nice French dessert tart.
To see how much the other members of the French Fridays with Dorie group liked Dorie´s Caramel-Almond Custard Tart, please click here.