This Custard Tart is as yummy as it is fun and impressive.
As the tart bakes, it separates into layers: there’s a crust, a custard middle, and a cake layer at the top. So much fun!
We call this the 1-2-3 tart. Why? Well, a few reasons… It separates into those 3 layers like I mentioned; it has easy measurements that are either 1, 2, or 3; and everyone always wants 1, 2, and 3 slices! It’s so good!
People always ask me how I got it to separate into layers like this. I just say that it’s magic!
Really though, it separates because of the beaten egg whites; they float to the top of the tart because they’re lighter and fluffier than the custard.
And, this Custard Tart is so easy to make. I bet your kids would love to help you make this, and the older kids could make it themselves as a special treat.
However you serve it, it’s the perfect comforting dessert (and, that’s not a bad calorie count for a great dessert like this)!
- 8 tablespoons 1 stick unsalted butter, melted and cooled, plus more for pan
- 2 cups milk
- 1 cup all-purpose flour
- 1 cup sugar
- 3 large eggs separated
- Preheat oven to 350° F. Lightly butter a 9-inch deep-dish pie plate or tart dish; set aside.
- In a medium bowl, combine milk, flour, sugar, and egg yolks. Whisk to combine. Add butter, and whisk to combine.
- In a separate bowl, whisk egg whites until soft peaks form. Gently, but thoroughly, fold egg whites into milk mixture. Pour into prepared dish, and bake until the custard is golden brown and a toothpick inserted near the center comes out clean, about 45 to 60 minutes.
- Remove from oven, and cool on a wire rack about 5-10 minutes. Cut into wedges, and serve garnished a sprinkle of powdered sugar. Or, sprinkle with granulated sugar and brulee.
Adapted from Martha Stewart