Brown Butter Custard Tart
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This brown butter custard tart is one of my favorite shortcuts when I want something that looks impressive but doesn't demand hours in the kitchen. The whole thing comes together in just an hour, and honestly, most of that is hands off baking time. What really makes it special is the brown butter in the custard, which gives you this deep, nutty flavor that feels so much more luxurious than your standard vanilla version. Eggs, the star ingredient here, are packed with choline for brain health, making this indulgence a little bit smarter. The puff pastry base means no fussy homemade dough required, and you likely have most of these pantry staples on hand already.
Ella x
Ingredients
- 250all-purpose flour
- 115cold unsalted butter
- 150 ggranulated sugar
- 3large eggs
- 300 mlwhole milk
- 100 gbrown butter
- 50 gunsalted butter
- 5 gsalt
- 1 mlpure vanilla extract
- 1puff pastry
Detail level
Instructions
- 1
Preheat the oven to 200°C. Roll out the puff pastry to a thickness of 3mm.
Tip: Use a rolling pin to ensure an even thickness.
- 2
Transfer the pastry to a 23cm tart pan with a removable bottom.
Tip: Press the pastry into the corners of the pan.
- 3
In a saucepan, melt the butter over medium heat.
Tip: Stir occasionally to prevent burning.
- 4
Continue cooking the butter until it turns golden brown and smells nutty.
Tip: Be careful not to burn the butter.
- 5
Remove the brown butter from the heat and whisk in the granulated sugar.
Tip: Let it cool slightly before whisking in the eggs.
- 6
In a separate bowl, whisk together the eggs and whole milk.
Tip: Make sure to break up any egg solids.
- 7
Gradually pour the egg mixture into the brown butter mixture, whisking constantly.
Tip: Add the salt and vanilla extract to the mixture.
- 8
Pour the custard mixture into the pastry-lined tart pan.
Tip: Smooth the top of the custard with a spatula.
- 9
Bake the tart for 25-30 minutes, or until the edges are golden brown.
Tip: Let it cool before serving.
- 10
Remove the tart from the oven and let it cool completely on a wire rack.
Tip: Be patient, as the tart will firm up as it cools.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.