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Recipe Detail Page
Caramel Vanilla Custard Tart
Holiday 2010
A crisp cookie base with a sweet rich caramel and creamy custard make for a perfect end to a holiday meal. You can make the pastry shell up to two days ahead. Simply keep it wrapped with plastic wrap at room temperature. You can also make the vanilla cream and keep refrigerated for up to two days ahead. The assembled tart will last up to one day in the refrigerator. Warm the reserved caramel sauce before drizzling over dessert.
Makes 12 servings
11/2 cups (375 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
4 tsp (20 mL) cornstarch
3/4 cup (175 mL) unsalted butter, cubed
VANILLA CREAM
1 vanilla bean
1 cup (250 mL) 35% whipping cream
1 cup (250 mL) whole milk
1/4 cup (50 mL) granulated sugar
2 egg yolks
3 tbsp (45 mL) cornstarch
CARAMEL SAUCE
3/4 cup (175 mL) granulated sugar
⅓ cup (75 mL) hot whipping cream
⅓ cup (75 mL) unsalted butter
1 Preheat oven to 350°F (180°C).
2 Combine flour, sugar and cornstarch in a bowl. With fingers work in butter until mixture clumps together. With floured hands, press dough evenly into an 11 inch (28 cm) tart pan with removable bottom. Refrigerate for 1 hour or until firm and chilled.
3 Prick pastry shell all over with a fork and bake for about 30 minutes or until light golden. Let cool completely on rack.
4 For vanilla cream, cut vanilla bean lengthwise and scrape seeds out with back of paring knife; reserve seeds. In a small saucepan, heat cream, milk, half of the sugar and vanilla bean pod over medium heat to simmer.
5 Whisk together egg yolks, remaining sugar and cornstarch in a bowl. Slowly pour in milk mixture while whisking constantly. Return to saucepan and heat, whisking gently for about 5 minutes or until mixture begins to boil and thicken; remove vanilla bean pod. Whisk in vanilla bean seeds and transfer to a bowl. Place plastic wrap directly over vanilla cream and refrigerate for about 2 hours or until set and chilled.
6 For caramel sauce, add ⅓ cup (75 mL) of water to sugar in a heavy saucepan and bring to a boil. Boil, swirling pan gently to distribute colour for about 8 minutes or until dark amber. Remove from heat. Add cream slowly and stir until smooth and bubbles subside. Stir in butter until smooth. Let cool, stirring occasionally for about 15 minutes or until starting to thicken. Pour all but 2 tbsp (25 mL) of the caramel into baked tart shell. Set aside until cool and set.
7 Spoon chilled vanilla cream onto caramel layer and spread evenly. Refrigerate for at least 1 hour before serving. Drizzle with remaining caramel sauce across the top before serving.
Makes 12 servings
