ADVERTISEMENT

Perfectly closed egg and cream tart: guarantee a crispy crust

Perfectly closed egg and cream tart: guarantee a crispy crust

This delicious egg and cream tart features a perfectly sealed crust to keep it crisp and prevent it from becoming soggy when filled. This technique ensures a delicious texture, making each bite satisfying and enjoyable. Whether you serve it as a savory quiche or a sweet cream tart, this versatile recipe will become a staple in your kitchen.

ADVERTISEMENT

Why you'll love this: You'll love this pie for its perfectly crisp crust and rich, creamy filling. The process of sealing the crust with an egg and cream mixture before baking it again ensures that the base remains crisp, providing a satisfying contrast to the smooth filling. This recipe is simple and allows for creativity with the topping, making it a versatile and reliable choice for any meal. Whether you prefer savory or sweet, this tart can be personalized according to your tastes.

Perfect occasion: This tart is perfect for all occasions, from brunches and lunches to elegant dinners and casual gatherings. It's a great addition to holiday meals or special celebrations, and it's also a great option for potlucks or picnics. Its beautiful presentation and delicious taste will impress your guests and make it a highlight of any event.

See also  Classic Carrot Delight: Gluten- and lactose-free carrot cake with rich chocolate ganache

Decorating Tips: For a savory tart, consider decorating with fresh herbs like parsley, chives or thyme. You can also add a sprinkle of grated cheese or a few slices of roasted vegetables on top. For a sweet tart, sprinkle the top with powdered sugar or cocoa powder, or decorate with fresh fruit and a drizzle of honey or chocolate sauce. Edible flowers can also add a charming and elegant touch.

Ingredients:

  • Pie shell of your choice (homemade or store-bought)
  • Egg and cream mixture (to seal)

Instructions:

  1. Prepare the tart base:
    • Preheat your oven according to the pie crust recipe or package directions.
    • Bake the tart shell blind, without paper or weight, until it is partially cooked and lightly golden.
  2. Seal the tart base:
    • Whisk together a cream and egg mixture. The ratio can be adjusted to suit your preference, but a common proportion is one egg per 100ml of cream.
    • Generously brush the egg and cream mixture all over the inside of the tart shell, making sure it evenly covers the bottom and sides.
    • Return the tart base to the oven and cook for another 2 minutes. This step helps seal the crust, keeping it crisp and preventing it from becoming soggy when filled.
  3. Cool and fill:
    • Remove the tart base from the oven and let it cool slightly before handling it.
    • Carefully remove the tart shell from the pan once it is cool enough to handle.
    • Fill the tart base with the filling of your choice. For a savory pie, consider a quiche mix with vegetables, cheese and meats. For a sweet tart, a custard or fruit filling works wonderfully.
  4. Cook and serve:
    • If your filling requires baking, return the filled pie to the oven and bake according to the filling recipe instructions until the filling is set and cooked through.
    • Once cooked, allow the tart to cool slightly before serving. For best results, serve warm or at room temperature.

Enjoy your perfectly sealed egg and cream tart with a crispy crust and delicious filling!

Leave a Comment

ADVERTISEMENT