Tarte au sucre

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by preparing the pie crust with 25 g of milk, 65 g of butter, 25 g of yeast, 60 g of sugar, and 300 g of flour.

To activate the yeast, sprinkle a little sugar and a bit of warm milk over it and let it rise in a warm place (30 to 50 degrees Celsius).

In the meantime, melt the butter with the sugar and milk until it is warm but not hot.

Once the yeast has risen, mix the melted butter, sugar, and milk with 2 whole eggs, whisking them together.

Add a little bit of flour to cool the mixture down before adding the yeast.

Mix in the yeast and gradually add more flour until the dough is workable, adding about 100 g more flour as needed.

Knead the dough for about 5 minutes until it is smooth and elastic.

Let the dough rise for a few minutes, then flour your work surface and knead it by hand to ensure it is light and airy.

Divide the dough into two pieces and shape them into balls, using minimal flour to prevent sticking.

Cover the dough with a cloth and let it rise again.

Preheat the oven to 200 degrees Celsius.

Prepare the filling by mixing white sugar, brown sugar, slightly whipped cream, melted butter, and beaten eggs.

Pour the filling into the prepared pie crust, ensuring it is well combined and smooth.

Before baking, sprinkle some fine sugar over the liquid filling for added sweetness.

Bake in the preheated oven for 8 to 10 minutes until it is set and slightly runny in the center.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens