SALTED CARAMEL-VANILLA BEAN CUSTARD TART
The perfect finale for an elegant meal, this tart features layers of complex flavors and a silky, creamy texture.
Provided by Deborah Harroun
Categories Dessert
Time 4h45m
Yield 8
Number Of Ingredients 11
Steps:
- Pour whole milk into large saucepan. With sharp paring knife, cut slit down middle of vanilla bean. Scrape seeds from inside bean; add seeds and bean to milk. Slowly heat to boiling over low heat.
- Meanwhile, in large bowl, mix sugar and cornstarch with whisk. Add egg yolks; mix with whisk until combined. Slowly add about 1/2 cup of the hot milk to egg mixture, stirring constantly. Return mixture to saucepan; cook and stir until thickened. Remove from heat.
- Press custard through fine-mesh strainer into bowl. Add 1/4 cup butter, one piece at a time, stirring with whisk until incorporated. Press plastic wrap on surface of custard. Refrigerate until completely cooled, at least 4 hours or overnight.
- Heat oven to 350°F. Place cookies in food processor. Cover; process with on-and-off pulses until fine crumbs form. (Or place cookies in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet.) In medium bowl, mix cookie crumbs and melted butter. Press mixture into bottom and up side of 11-inch tart pan. Bake 10 to 15 minutes or until set. Cool.
- In medium saucepan, heat caramels and evaporated milk over medium-low heat, stirring frequently, until caramels are melted. Stir until smooth; stir in salt. Remove from heat.
- To assemble, pour salted caramel into crust; spread evenly. Let stand at least 15 minutes to set up. Remove custard from refrigerator and stir with whisk until smooth. Carefully spread custard over caramel layer. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
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