Creamy California Brown Butter Tart

Make the crust: Heat oven to 400°. Stir butter, water, oil, sugar, and salt in a small saucepan over medium low heat until butter is bubbling and lightly brown at edges, about 10-15 minutes.

Remove from oven and stir in flour until dough comes together. Press dough into bottom and up sides of five 4″ tart pans (or one large 9″ tart). Using a fork, prick dough all over.

Bake until cooked through, 8-10 minutes; let cool.

Make the filling: Whisk sugar, cornstarch, vanilla bean scrapings, pod, salt, and yolks in a 4-qt. saucepan until smooth.

Stir in milk and place over medium heat; cook, stirring constantly, until thickened, about 10 minutes.

Remove from heat and slowly whisk in butter until smooth; and transfer to a bowl. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; chill until set, at least 2 hours.

To serve, spread pastry cream evenly over tart shells and garnish with blueberries.

Chill tarts until ready to serve.

Equipment Needed

Spice Level:

Dietary