Turkish Cream Tart
A rich and creamy Turkish-inspired tart with a velvety creme patissiere filling and a crunchy briny topping.
Ingredients
- ●1 sheet Turkish pastry doughhomemade or store-bought
- ●1 cup Velvety creme patissieresee below for recipe
- ●1/4 cup Briny topping (pickled red onion and capers)see below for recipe
- ●1 tsp Confectioners' sugarfor dusting
- ●1 tsp Unsalted butterfor greasing
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out the Turkish pastry dough to a thickness of 1/8 inch.
- 3
Transfer the dough to a 9-inch tart pan with a removable bottom.
- 4
Trim the edges and press the dough into the corners of the pan.
- 5
Prick the bottom of the dough with a fork to prevent it from bubbling up during baking.
- 6
Line the dough with parchment paper and fill with pie weights or dried beans.
- 7
Bake for 15 minutes, then remove the parchment paper and pie weights or beans.
- 8
Return the tart to the oven and bake for an additional 10-12 minutes, or until golden brown.
- 9
Allow the tart to cool completely on a wire rack.
- 10
To make the creme patissiere, combine the creme, sugar, and vanilla in a medium saucepan.
- 11
Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- 12
Reduce the heat to low and simmer for 5 minutes, or until the mixture has thickened.
- 13
Strain the creme patissiere into a bowl and let cool to room temperature.
- 14
To make the briny topping, combine the pickled red onion and capers in a small bowl.
- 15
Stir in the chopped fresh parsley and season with salt and pepper to taste.
- 16
Spread the cooled creme patissiere over the bottom of the tart shell.
- 17
Top with the briny topping and dust with confectioners' sugar.