This delicious egg and cream tart features a perfectly sealed crust to keep it crispy and prevent it from becoming soggy once filled. This technique ensures a delightful texture, making every bite satisfying and enjoyable. Whether you serve it as a savory quiche or a sweet custard tart, this versatile recipe will become a staple in your kitchen.
Why You'll Love This: You’ll love this tart for its perfectly crispy crust and rich, creamy filling. The process of sealing the crust with an egg and cream mixture before baking it again ensures that the base remains crisp, providing a satisfying contrast to the smooth filling. This recipe is straightforward and allows for creativity with the filling, making it a versatile and reliable choice for any meal. Whether you prefer savory or sweet, this tart can be customized to suit your taste.
Perfect Occasion: This tart is perfect for any occasion, from brunches and lunches to elegant dinners and casual gatherings. It makes a great addition to holiday meals or special celebrations, and it's also an excellent option for potlucks or picnics. Its beautiful presentation and delicious taste will impress your guests and make it a highlight of any event.
Decoration Tips: For a savory tart, consider decorating with fresh herbs like parsley, chives, or thyme. You can also add a sprinkle of grated cheese or a few slices of roasted vegetables on top. For a sweet tart, dust the top with powdered sugar or cocoa powder, or decorate with fresh fruit and a drizzle of honey or chocolate sauce. Edible flowers can also add a lovely and elegant touch.
Ingredients:
- Your choice of tart shell (homemade or store-bought)
- Egg and cream mixture (for sealing)
Instructions:
- Prepare the Tart Shell:
- Preheat your oven according to the tart shell recipe or package instructions.
- Blind bake the tart shell without any paper or weights until it is partially cooked and lightly golden.
- Seal the Tart Shell:
- Whisk together a mixture of cream and egg. The ratio can be adjusted based on your preference, but a common proportion is one egg for every 100ml of cream.
- Brush the egg and cream mixture generously over the entire interior of the tart shell, ensuring that it covers the base and sides evenly.
- Return the tart shell to the oven and bake for an additional 2 minutes. This step helps seal the crust, keeping it crispy and preventing it from becoming soggy once filled.
- Cool and Fill:
- Remove the tart shell from the oven and allow it to cool slightly before handling.
- Carefully remove the tart shell from the mold once it is cool enough to handle.
- Fill the tart shell with your chosen filling. For a savory tart, consider a quiche mixture with vegetables, cheese, and meats. For a sweet tart, a custard or fruit filling works beautifully.
- Bake and Serve:
- If your filling requires baking, return the filled tart to the oven and bake according to the filling recipe instructions until the filling is set and cooked through.
- Once baked, allow the tart to cool slightly before serving. For best results, serve warm or at room temperature.
Enjoy your perfectly sealed egg and cream tart with a crisp crust and delicious filling!