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.
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