Tarte à la crème

Preparation info
  • Serves


    • Difficulty


Appears in
Mark Hix on Baking

By Mark Hix

Published 2012

  • About

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.


  • 200 g ready-made all-butter puff pastry
  • 700 ml UHT double cream
  • 70


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.

Preheat the oven to 180°C/gas mark 4