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Total Time
2 Hours
Chill Time
2 Hours
Yield
Serves 10 (serving size: 1/5 of tart)
Photo: Annabelle Breakey; Styling: Karen Shinto

How to Make It

Step 1

Cut dough in half and shape each piece into a rectangle. Roll each out on a lightly floured work surface into a rectangle measuring about 7 by 16 in.

Step 2

Preheat oven to 375°. Lay each dough rectangle over a 4- by 13-in. tart pan with removable bottom. Lift and lower dough into pan (pushing can cause cracking). Trim edges flush with rim of pan, using your thumb or a metal spatula.

Step 3

Cut pieces of parchment paper to fit into tart shells with about 1 in. overhang on all sides. Fill shells with pie weights. Set pans on a rimmed baking sheet.

Step 4

Bake until dough is starting to brown, 25 to 30 minutes. Let cool on sheet until only slightly warm, then carefully pour out pie weights and remove parchment.

Step 5

Meanwhile, blend remaining ingredients (except sugar for caramelizing) in a large bowl. Pour custard mixture into prepared tart shells, dividing evenly.

Step 6

Reduce heat to 325°. Bake tarts until custard is set and is slightly puffed at edges, about 30 minutes. Cool 1 hour, then chill at least 2 hours and up to 2 days, covering with plastic wrap once cold.

Step 7

Remove tarts from pans and set on a serving platter. Sprinkle tops of tarts generously with sugar. Pass flame of a blowtorch over tops until sugar melts and turns golden brown. Let sugar cool until hard, then cut each tart into pieces.

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