Brown Butter Cream Tart
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This brown butter cream tart is one of my favorite go to desserts when I want something impressive but don't have all day in the kitchen. The whole thing comes together in just under an hour, and honestly, most of the ingredients are probably already sitting in your pantry. The star here is really the brown butter, which not only gives you those deep, nutty flavors that make people think you spent way more effort than you did, but it also contains butyric acid, which some studies suggest may support gut health. It's the kind of elegant dessert that feels fancy but is surprisingly simple to pull together.
Ella x
Ingredients
- 250butter
- 200 gflour(all-purpose flour)
- 150 ggranulated sugar
- 100 gbrown sugar
- 4eggs
- 400 mlheavy cream
- 10 gsalt
- 100 gunsalted butter
- 2 mlvanilla extract
- 200 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a rack in the middle of the oven for even baking.
- 2
In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma, about 8-10 minutes.
Tip: Be patient and stir frequently to prevent burning.
- 3
Remove the browned butter from the heat and whisk in the granulated sugar, brown sugar, eggs, and salt until smooth.
Tip: Let the mixture cool slightly before proceeding.
- 4
In a separate bowl, whisk together the flour and confectioners' sugar.
Tip: Use a wire whisk for a light and airy texture.
- 5
Add the flour mixture to the browned butter mixture and whisk until just combined.
Tip: Don't overmix, or the crust will become tough.
- 6
Press the crust mixture into a 23cm tart pan with a removable bottom.
Tip: Make sure to evenly coat the bottom and sides of the pan.
- 7
Bake the crust for 18-20 minutes, or until lightly golden.
Tip: Let the crust cool completely before filling.
- 8
In a separate bowl, whip the heavy cream until stiff peaks form.
Tip: Use a stand mixer or a hand mixer for the best results.
- 9
In a separate bowl, whisk together the unsalted butter and vanilla extract.
Tip: Use a hand mixer or a whisk for a light and airy texture.
- 10
Fold the whipped cream into the butter mixture until just combined.
Tip: Don't overmix, or the cream will become too stiff.
- 11
Pour the cream filling into the cooled tart crust.
Tip: Smooth the top with a spatula for a professional finish.
- 12
Chill the tart in the refrigerator for at least 2 hours before serving.
Tip: Let the tart come to room temperature before serving for the best flavor.
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