Canadian Tart Egg Tarte
A classic French dessert with a flaky tart crust, a Canadian twist, and a soft egg center.
Ingredients
- ●1 sheet Canadian Kissed Tart Pastrythawed
- ●2 large Canadian Eggsbeaten
- ●1 cup Canadian Heavy Creamwhipped
- ●1 cup Granulated Sugardivided
- ●1/4 cup Unsalted Buttermelted
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Roll out the Canadian Kissed Tart Pastry to a thickness of 1/8 inch (3 mm).
- 3
Transfer the pastry to a 9-inch (23 cm) tart pan with a removable bottom.
- 4
In a bowl, whisk together the beaten eggs, granulated sugar, and melted butter.
- 5
Pour the egg mixture into the tart shell, leaving a 1-inch (2.5 cm) border around the edges.
- 6
Bake for 12 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15-20 minutes, or until the edges are golden brown.
- 7
Remove the tart from the oven and let it cool on a wire rack for 10 minutes.
- 8
Increase the oven temperature to broil (high).
- 9
Broil the tart for 2-3 minutes, or until the top is golden brown. Watch carefully to avoid burning.
- 10
Remove the tart from the oven and let it cool completely on a wire rack.
- 11
Serve warm, garnished with whipped Canadian Heavy Cream, if desired.