Tarte a la Creme

Preparation info
  • Serves


    • Difficulty


Appears in
The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

  • About

THIS IS PROBABLY THE FRENCH EQUIVALENT OF A SIMPLE CUSTARD TART. It hits the spot for a simple but indulgent dessert, or an afternoon tea pastry. I’ve tried it with normal cream, but the flavour just doesn’t get close to the versions I’ve sampled in France - probably because the French don’t have the style of fresh double cream we have in the UK, and much of their cream is long-life, the type that’s not refrigerated. You can buy it here - you will need to look for long-life cream.