Caramelized vanilla custard tart from Sweet Enough (page 26) by Alison Roman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for vanilla beans. You may use The only pie crust recipe on p. 280.

  • lena_r0jk5n on April 16, 2026

    Made a half recipe and it turned out great

  • anya_sf on June 13, 2025

    Absolutely delicious; the filling was beautifully smooth and creamy, with just the right sweetness. I knew my 9" tart shell wouldn't hold 5 cups filling, so I made 3/4 of the custard. Blind baking instructions did not work well for me, however. The pastry leaked some butter (fortunately I had put the tart pan on a lined baking sheet) and took about 15 min longer to bake, the last 5 min without the parchment and weights so the bottom would get any color at all. Unfortunately, that meant that the sides of the pastry got too dark in places once baked again at 450 F, but at least most of it was good and nicely flaky.

  • Astrid5555 on February 03, 2025

    I made the dough and then decided I did not want to use so many yolks only, and made a vanilla pastry cream that uses both yolks (2) and whole eggs (1). I also baked it at 180C for 20 minutes before turning up the temeperature to 230C to caramelize the surface, worked beautifully and was absolutely delicious.

  • BachranBears on March 09, 2024

    Fantastic. Used a different crust than hers, but everything else the same. Makes a generous amount of filling which took a bit longer than called for to brown as deeply as the picture. Absolutely delicious.

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