Belgian Cream Pie (Tarte à la Crème)
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.
Servings 8
Ingredients
- 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.
Nutrition
Serving: 430g