Brown Sugar Tart
Eggs, cream, and brown sugar: the reliably delicious crowd-pleasing trio.
- Makes8 servings
- Cook Time1¾ hours
- Active time plus cooling30 minutes active, plus cooling
Using just egg yolks in the custard resulted in a silkier, creamier texture than whole eggs, and adding flour prevented the tart from forming a skin on top. We wanted the brown sugar layer to be distinct from the custard layer but found that adding a few tablespoons of the sugar to the custard mixture rounded out the flavor. And while light brown sugar worked fine, we preferred the deeper, more robust flavor of dark brown.
Don’t use old, hard brown sugar. If your sugar is clumpy and dry, it will never fully incorporate into the custard mixture. Buy a new bag, and once it’s open, keep it in a zip-top plastic bag with all the air pressed out.
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