This week is a short week and everyone is excited for one less day of work and more time in leisure with people we’re not paid to be around. So friends, what are you planning on doing this weekend?
Spending time with family? Or going out of town for a short break?
Having only been working for three days after almost three weeks off, the appreciation for a day off isn’t fully cultivated yet and somehow there is another long weekend in only a few weeks.
I’m sure you’ll have more to be excited about and in anticipation of with this long weekend, no matter what it is you will be doing (eating your body weight in chocolate perhaps?).
On the subject of eating one’s weight in sweets, this year seems to be sweet, diabetes inducing tarts on my blog, all by sheer accident. But British Treacle tart and French Canadian Sugar Tart have a lot in common for absolute sweetness.
The first bite once cooled from the oven will knock your eyes to the back of your head.
This is much subtler the following day as the flavors all mellow slightly and the accompaniment won’t feel as absolutely necessary as on the first day of creating this.
This speaks of comfort and warm memories from the comments on the various sources I scoured to find the right recipe and the ingredients should all be in your pantry or easily found at your local supermarket.
Tarte au Sucre – Sugar Tart
Adapted from Carnation Milk Canada
200g shortcrust pastry, storebought (if you prefer homemade, you can’t go wrong with this recipe)
2 cups medium brown sugar
3 tablespoons flour
360ml evaporated milk
2 eggs, lightly beaten
1 teaspoon vanilla extract
Pouring/whipped cream or greek yogurt to serve
Preheat the oven to 180°C/350F and light grease a tart dish.
Roll out the pastry and press into the dish, removing the edges, but leaving a 1/4 inch lip around the edge. Set aside.
Combine the sugar and flour in a bowl, make a well then add in the milk, eggs and extract.
Whisk until combined and smooth. Pour into the pastry and place in the oven until golden on top, but slightly jiggly in the center, approximately 45 minutes.
Serve with cream or tart Greek yogurt.
Note: This tart is sweet, very sweet. The flavor mellows overnight as it is extremely sweet once cooled from the oven. And do not leave out the serving partner to take the ease off the sugar taste.