Page 187 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Brûléed Maple Custard Tart

MAKES 1
(8- /20- )

, , —
’ . But it
doesn’t have to be that way. If you are judicious about adding New
England’s liquid pride, you will be rewarded with a gorgeous pie of
unparalleled tastiness and just the right amount of sweetness. By

brûléeing the top of the pie, you add crispiness that acts as a
wonderful counterpoint to the smooth creaminess of the filling. It
elevates the entire tart into a work of mapley art.

FOR THE CRUST
Simple Tart Dough (page 21) ½ batch
FOR THE FILLING

cornstarch ¼ cup 32 g

grade-B maple syrup (see
Note, page 120) ½ cup 120 ml

heavy cream 2 cups 480 ml
whole eggs 2

egg yolks 2
vanilla bean paste 1 teaspoon 5 ml

salt ½ teaspoon 3 g
nutmeg ¼ teaspoon 1 g

FOR THE BRÛLÉE TOPPING

granulated sugar ½ cup 100 g

Procedure for the crust

1
. Preheat the oven to 350°F (175°C). Line an 8-inch (20-cm) fluted
tart pan with a removable bottom with the dough. Dock the bottom
of the dough and freeze it for 20 minutes.