To make a delightful Cream Tart, I love how quick and easy it is to prepare. It combines the flaky goodness of puff pastry with a rich custard filling. Every bite is a little piece of heaven that I look forward to sharing with family and friends.

Growing up, my Dad James would help bake with me. He always said that the secret to a great tart was in the careful attention to the pastry. Those times together made me appreciate the joy of cooking even more.

Gathering Your Ingredients

1 package puff pastry
4 large egg yolks
1/2 cup granulated sugar
1/4 cup all-purpose flour
2 cups whole milk
1 teaspoon vanilla extract
1 cinnamon stick
Zest of 1 lemon
Powdered sugar (for dusting)

The Tools That Help

To make this Cream Tart, you will want to have:

A muffin tin
Rolling pin
Mixing bowls
Saucepan
Whisk
Cooling rack

The Step-by-Step Process

Preheat the oven to 400°F (200°C) and grease a muffin tin.
Roll out the puff pastry and cut into circles to fit the muffin tin.
Place the pastry circles into the muffin tin.
In a saucepan, combine the milk, cinnamon stick, and lemon zest. Heat until just boiling, then remove from heat.
In a bowl, whisk together egg yolks, sugar, and flour until smooth.
Gradually add the warm milk mixture, whisking continuously to avoid cooking the eggs.
Pour the custard into the pastry-lined muffin tin.
Bake for 15-20 minutes, or until the tops are well browned and caramelized.
Remove from the oven and let cool slightly before dusting with powdered sugar and serving.

Lighter, Healthier Touches

If you’re looking for a lighter version, you can use a reduced-fat milk instead of whole milk. You can also try sweetening with a natural sweetener or reducing the sugar amount. Using less pastry or opting for a healthier crust alternative can keep things light and delicious.

Perfect Pairings

This Cream Tart pairs wonderfully with fresh berries or a scoop of vanilla ice cream. A drizzle of chocolate or a sprinkle of nuts can add a nice touch too. You can also serve it with a cup of coffee or tea for a delightful afternoon snack.

Common Stumbles to Avoid

One common issue is overcooking the custard. Just keep an eye on the tarts in the oven. They should be golden brown but not burned. Also, make sure the pastry fits well in the tin to avoid leaks while baking. Lastly, whisking the egg yolk mixture continuously while adding the milk is crucial to prevent curdling.

Storing Your Creation

To store your Cream Tart, let it cool completely. Place it in an airtight container in the fridge. It should last for about 3 days. You can also freeze them, but they are best enjoyed fresh.

A Final Warm Word

I hope you enjoy making this Cream Tart as much as I do! Baking brings us together and creates sweet memories. So gather your ingredients, get the family involved, and have fun in the kitchen!

Answering Your Questions

What is a Cream Tart?

A Cream Tart is a delightful dessert made with a flaky puff pastry shell filled with a rich custard. It is often dusted with powdered sugar for a beautiful finish.

How do you know when the Cream Tart is done baking?

The Cream Tart is done baking when the tops are golden brown and caramelized. Keep an eye on them as ovens can vary. You want them to look delicious but not burned.

Can I make the Cream Tart ahead of time?

Yes, you can prepare the Cream Tart ahead of time. You can bake it a day in advance and store it in the fridge. Just dust with powdered sugar before serving for a fresh look!

Cream Tart

Author: sarah
Total Time: 35
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful dessert featuring flaky puff pastry filled with a rich custard and dusted with powdered sugar.

Ingredients

Scale

1 package puff pastry
4 large egg yolks
1/2 cup granulated sugar
1/4 cup all-purpose flour
2 cups whole milk
1 teaspoon vanilla extract
1 cinnamon stick
Zest of 1 lemon
Powdered sugar (for dusting)

Instructions

Preheat the oven to 400°F (200°C) and grease a muffin tin.
Roll out the puff pastry and cut into circles to fit the muffin tin.
Place the pastry circles into the muffin tin.
In a saucepan, combine the milk, cinnamon stick, and lemon zest. Heat until just boiling, then remove from heat.
In a bowl, whisk together egg yolks, sugar, and flour until smooth.
Gradually add the warm milk mixture, whisking continuously to avoid cooking the eggs.
Pour the custard into the pastry-lined muffin tin.
Bake for 15-20 minutes, or until the tops are well browned and caramelized.
Remove from the oven and let cool slightly before dusting with powdered sugar and serving.

Notes

Avoid overcooking the custard. Ensure the pastry fits well in the tin to prevent leaks while baking.

Prep Time: 15
Cook Time: 20
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 tartlet
Calories: 250
Sugar: 10g
Sodium: 150mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg

Keywords: dessert, cream tart, flaky pastry