- Preheat the oven to 300 °F (150 °C). place the pan containing the baked, cooled tart shell on a parchment – or foil-lined baking tray.
- Whisk the egg yolks, whole egg, and 1/3 cup (70 g) of the sugar together. Scrape the seeds of the vanilla bean into the egg mixture and whisk them in. Pour in the whipping cream while whisking the eggs. Pour this carefully into the pastry shell and use a paper towel to dab away any air bubbles that are on the surface of the custard.
- Carefully carry the tray to the oven and place it on the centre shelf. Place a dish filled with 1 ½ cups (375 mL) of boiling water near the tart pan (it can be on the rack above or below the tart pan, or beside it), and bake the tart for about 40 minutes, until the tart is set but about 3 inches (8 cm) in the centre still have a little jiggle. Cool the tart to room temperature before chilling it in the pan for at least 2 hours.
- When you are ready to serve the tart, sprinkle the remaining ¼ cup (50 g) of sugar evenly over the top of the tart. Use a butane kitchen torch to carefully melt and then caramelize this sugar. Once it cools for 1 minute, it will be crunchy. You can caramelize the top of the tart up to 3 hours in advance. The tart can be stored in the refrigerator for up to 2 days (after a day, the sugar loses a bit of its crunch, bit it’s just as tasty).
Recipe from Back to Baking, Anna Olson, Whitecap Books, 2011
PATE SABLÉE (TENDER TART DOUGH)
- ½ cup + 2 tbsp (145 g) unsalted butter, room temp.
- ½ cup + 2 tbsp (80 g) icing sugar, sifted
- 1 hard-boiled large egg yolk
- 1 large egg yolk
- ½ tsp vanilla extract
- 1 ¾ cups (225 g) cake & pastry flour, sifted
- ¼ tsp salt
- Beat the butter and icing sugar together until smooth.
- Push the hard-boiled egg yolk through a sieve and stir the raw egg yolk and vanilla into it. Add this to the butter mixture and stir until blended.
- Add the flour and salt to the butter mixture and stir until blended. Shape the dough into a disc (it will be very soft), wrap in plastic and chill until firm, about 2 hours. The dough can be prepared and frozen for up to 3 months. Thaw in the fridge before using.
Recipe from Bake with Anna Olson, Appetite by Random House, 2016