Catalan cream tart … a simple but delicious recipe.
Catalan cream tart…… as the name implies, it is a caramelized vanilla catalan cream, a vanilla pâte sucrée and vanilla almond filling ……
The crunchy caramel marries well with the gorgeness of the custard, and the vanilla almond filling gives that soft touch to the tart.
Catalan cream tart … a tart that reminds to holiday … but that can be prepared at any time of the year.

Crostata catalana

Crostata catalana

Catalan cream tart

Porzioni 8
Chef Aria


Vanilla custard

  • 1 cup + 4.5 tbsp (294 g) heavy cream
  • 4 medium (72 g) egg yolks
  • 4 tbsp (60 g) superfine granulated sugar
  • 2 tsp + scant ½ tsp (4.4 g) rice starch
  • 4.4 g g gelatin sheets (or powder) 200 bloom
  • seeds from 1.5 vanilla pods

Short crust pastry

  • ½ cup less ½ tbsp (103 g) soft unsalted butter
  • ½ cup + 1 tbsp (70 g) icing sugar
  • ¼ cup (27 g) almond powder
  • 1 small (40 g) whole egg, lightly beaten
  • 1 cup + 3 tbsp (150 g) pastry flour
  • 2 tbsp (16 g) potato starch
  • generous pinch of salt

Almond vanilla filling

  • ¼ cup (60 g) soft unsalted butter
  • 4 tbsp (60 g) superfine granulated sugar
  • ½ cup + 2 tbsp (60 g) almond powder
  • 1 large (60 g) whole egg
  • 1 tbsp (10 g) pastry flour
  • seeds from 1/2 vanilla pod


Vanilla custard

  1. Soak gelatin sheets or powder in cold water.

    Bring the heavy cream to a boil.

    Pour the hot cream over egg yolks, sugar, starch and vanilla.

    Cook, stirring constantly until the mixture reaches 180F - 82°C.

    Add wringed gelatin sheets and stir to melt.

    Pour the custard in a 7 inches - 18 cm silicone mould, chill quickly, then, freeze.

Short crust pastry

  1. In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, sifted icing sugar and vanilla seeds.

    Add lightly beaten whole egg and mix to combine.

    Add the sifted flour with starch, salt and mix just to combine.

    Flatten the dough into a round disc, wrap in cling film and refrigerate for 8 hours.

Almond vanilla filling

  1. In a small bowl, soften the butter with a small whisk or with a fork, then add sugar, vanilla seeds and mix to combine.

    Add all other ingredients and mix to combine until well incorporated.

To line the pastry ring

  1. Brush the interior of your ring with butter (7.5 inches - 19 cm.) and place on a baking tray with baking paper (I used micro perforated round tart ring, micro perforated tray and Silpat non-stick mat).

    Roll the dough gently until you have an even 2mm thickness.

    Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.

    Using the knife, remove the overhanging pastry.

    Prick the base with a fork and refrigerate for 2 hours.

To bake

  1. Heat fan oven to 320 F - 160°C.

    Bake the tart shell for 20 minutes and let completely cool.

    Pour the almond filling in a pastry bag, fill the shell and smooth the top.

    Bake for 18 minutes.

    Let completely cool.

To assemble and to serve

  1. Brush with neutral glaze the surface of the tart.

    Remove the vanilla custard from the mould and place it on the tart.

    Sprinkle brown sugar evenly over surface of the custar.

    Using a mini torch, heat until sugar melts and caramelizes.

    Serve immediately.


the caramelization of the sugar will thaw the vanilla custard.
It takes only a few minutes.
This tart cannot be kept in the fridge for the caramelized surface: the humidity of the refrigerator melts the caramel in a few minutes.

Crostata catalana

Crostata catalana

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