Lavender Crème-Caramel Tart
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
48
Sourness
35
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2.5 tbsps
Sugar1.5 cups
Heavy Cream1.5 cups
Whole Milk1 tsp
Salt3 large
Egg3 large
Egg Yolk1 cup
All-Purpose FlourDirections:
1
Make crème caramel: Preheat oven to 350°F
2
Cook 1 cup sugar in a dry large nonstick skillet over moderate heat, swirling and shaking pan (to help sugar melt evenly), until sugar is melted and caramel is deep golden
3
Immediately pour caramel into pie plate, tilting to coat bottom and sides evenly
4
Bring cream, milk, lavender, salt, and remaining 1/2 cup sugar to a simmer and remove from heat
5
Let stand 15 minutes, then reheat
6
Pour through a fine sieve into a bowl, discarding lavender
7
Whisk whole eggs and yolks together in a bowl and slowly whisk in hot cream mixture
8
Pour custard over caramel
9
Bake custard in a water bath in middle of oven until set but still trembling slightly (custard will continue to set as it cools), 40 to 45 minutes
10
Remove pie plate from water and cool cr me caramel on a rack
11
Chill, loosely covered with plastic wrap, at least 2 hours
12
Preheat oven to 350°F
13
Cook 1 cup sugar in a dry large nonstick skillet over moderate heat, swirling and shaking pan (to help sugar melt evenly), until sugar is melted and caramel is deep golden
14
Immediately pour caramel into pie plate, tilting to coat bottom and sides evenly
15
Bring cream, milk, lavender, salt, and remaining 1/2 cup sugar to a simmer and remove from heat
16
Let stand 15 minutes, then reheat
17
Pour through a fine sieve into a bowl, discarding lavender
18
Whisk whole eggs and yolks together in a bowl and slowly whisk in hot cream mixture
19
Pour custard over caramel
20
Bake custard in a water bath in middle of oven until set but still trembling slightly (custard will continue to set as it cools), 40 to 45 minutes
21
Remove pie plate from water and cool cr me caramel on a rack
22
Chill, loosely covered with plastic wrap, at least 2 hours
23
Make pastry crust: Blend together flour, sugar, salt, and butter with your fingertips or a pastry blender until mixture resembles coarse meal
24
Drizzle 1 1/2 tablespoons ice water over mixture and toss with a fork until incorporated
25
Test mixture by gently squeezing a small handful: When it has proper texture, it should hold together without crumbling apart
26
If necessary, add remaining ‚ tablespoon water
27
(If you overwork mixture or add too much water, pastry will be tough
28
) Turn mixture out onto a work surface and divide into 4 portions
29
Smear each portion once in a forward motion to help distribute fat
30
Gather dough together and form it into a disk
31
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour
32
Preheat oven to 350°F
33
Roll out dough on a lightly floured surface into a 10 1/2-inch round and slide onto a baking sheet
34
Trim dough to a 9‚-inch round (use 9 1/2-inch plate turned upside down as a guide)
35
Prick round all over with a fork and chill 30 minutes
36
Bake round in middle of oven until golden, 20 to 25 minutes, and cool completely on baking sheet on a rack
37
Blend together flour, sugar, salt, and butter with your fingertips or a pastry blender until mixture resembles coarse meal
38
Drizzle 1 1/2 tablespoons ice water over mixture and toss with a fork until incorporated
39
Test mixture by gently squeezing a small handful: When it has proper texture, it should hold together without crumbling apart
40
If necessary, add remaining ‚ tablespoon water
41
(If you overwork mixture or add too much water, pastry will be tough
42
) Turn mixture out onto a work surface and divide into 4 portions
43
Smear each portion once in a forward motion to help distribute fat
44
Gather dough together and form it into a disk
45
Chill dough, wrapped in plastic wrap, until firm, at least 1 hour
46
Preheat oven to 350°F
47
Roll out dough on a lightly floured surface into a 10 1/2-inch round and slide onto a baking sheet
48
Trim dough to a 9‚-inch round (use 9 1/2-inch plate turned upside down as a guide)
49
Prick round all over with a fork and chill 30 minutes
50
Bake round in middle of oven until golden, 20 to 25 minutes, and cool completely on baking sheet on a rack
51
Assemble tart just before serving: Run a thin knife around edge of crème caramel and rotate pie plate back and forth to make sure crème caramel is loosened
52
Slide crust on top of crème caramel, centering it carefully, and invert serving plate on top of crust
53
Invert tart onto serving plate (caramel will run to edge of plate)
54
Run a thin knife around edge of crème caramel and rotate pie plate back and forth to make sure crème caramel is loosened
55
Slide crust on top of crème caramel, centering it carefully, and invert serving plate on top of crust
56
Invert tart onto serving plate (caramel will run to edge of plate)