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Tarte à la crème
- Serves
4
- Difficulty
Easy
By Mark Hix
Published 2012
The French equivalent of a custard tart, this hits the spot as either a simple but indulgent dessert or afternoon tea pastry. The French don’t have the type of fresh double cream we have, with much of theirs being long-life instead. To get the flavour of the tart to match those found in France you need to use the same.
Ingredients
200 g 700 ml 70
Method
Roll out the pastry on a floured table to about 4mm thick. Use to line four individual 10 x 2cm deep tart cases. Prick all over with a fork and cover with greaseproof paper or foil, then line with baking beans. Leave to rest in the fridge for 1 hour.
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