Belgian Cream Pie (Tarte à la Crème)

This Belgian, French and Swiss dessert known as Cream Pie or Tarte à la crème only calls for four ingredients for a custard style dessert that requires no eggs and minimal work. This is absolutely best served chilled and if you want something to cut through the richness a handful of berries on top doesn’t go astray.

Ingredients and substitutions for Belgian Cream Pie

• Puff pastry: Flaky and crispy with lots of layers, puff pastry is great here though you could substitute with layers of phyllo or filo pastry brushed with melted butter, if you prefer.
• Corn starch: Sometimes termed cornflour in certain parts of the globe. Corn starch is what gives the filling that thick texture without being runny. It needs to be heated to 95C/203F before it is activated to thicken.
• Sugar: Superfine or caster sugar is best here because of how easily it dissolves and ensures our filling is smooth whilst adding sweetness without additional flavors. Raw sugar or light brown sugar are good substitutes, though the result might be a caramel flavor to the custard.
• Pouring Cream: Pouring or whipping cream has a lower fat content than double or heavy cream which means it thickens but still has a lighter texture than if a higher fat content cream is used. It hasn't been tested with non dairy cream.

See recipe card for quantities.

How to make Belgian Cream Pie:

Step 1: Roll: The pastry out until it’s 1 inch larger than your baking dish and press therein.

Step 2: Whisk: The filling together until smooth.

Step 3: Pour and wrap: Pour the filling into the pastry and enclose by pressing the edges over the filling.

Step 4: Bake: Until slightly jiggly and golden.

Step 5: Cool and serve: Allow to cool completely before slicing and serving. Enjoy!

More custard style desserts you'll enjoy

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Orange Creme Brulee Pie

Pavlova with Custard and Rhubarb

Belgian Cream Pie (Tarte à la Crème)

Sylvie Taylor

This Belgian/Swiss/French Cream Pie (Tarte à la crème) has four ingredients for a custard style dessert without eggs that requires minimal prep time and is ideal served as is or with some berries alongside.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Cooling time 40 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine Belgian, French, Swiss

Servings 8

Ingredients

  

1x2x3x

• 383 grams / 1 ⅔ cups pouring cream
• 125 grams / ⅔ cup superfine/caster sugar
• 30 grams / ¼ cup corn starch
• 400 grams / 14.10 ounces puff pastry

Instructions

 

• Preheat the oven to 160C/320F.
• Roll out the pastry and press into your tart dish with 1 inch overhang on all edges.
• Whisk the cream, sugar and starch into a bowl until smooth.
• Pour into the pastry and fold over the edges.
• Bake for 50 minutes, until golden and set.
• Remove and allow to cool before slicing and serving.
• Enjoy!

Notes

• Pouring Cream: Pouring or whipping cream has a lower fat content than double or heavy cream which means it thickens but still has a lighter texture than if a higher fat content cream is used. It hasn't been tested with non dairy cream.
• Add fruit: You could add berries, or even slices of rhubarb or apple to the tart before pouring over the cream and baking together.
• Size of tart dish used here: A fluted tart dish makes for the traditional tart and is easy to work with. The size of the tart used here is 21.5 centimeters or 8.5 inches, a medium size.

Adapted from Marmiton

Nutrition

Serving: 430g

Keyword custard, eggless, pastry

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