Tart de Bry

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

Tart de Bry is a rich medieval cheese tart with Brie, egg yolks, saffron and a gentle touch of ginger. It lands somewhere between savoury pie and luxurious custard tart, which makes it a very striking recipe for anyone who wants something historic but still very inviting.

Serves: 6 people

Preparation time: 55 min

Ingredients

• Unsweetened shortcrust pastry – enough for 1 tart
• Saffron – a pinch
• Hot water – 20 ml
• Brie – 500 g
• Egg yolks – 5
• Caster sugar – 75 g
• Ground ginger – a pinch
• Salt – a pinch

Method

1. Preheat the oven to 190°C and let the saffron steep in the hot water until the colour deepens.
2. Line a tart tin with the pastry and prick the base with a fork.
3. Remove the rind from most of the Brie if you want a smoother filling, then cut the cheese into pieces.
4. Blend or mash the Brie with the egg yolks, sugar, ginger, salt and saffron water until you have a thick, soft filling.
5. Spread the filling into the pastry case and level the top gently.
6. Bake for about 30 to 40 minutes, until the filling is set and the pastry is golden.
7. Let the tart rest for at least 10 to 15 minutes before slicing. That short rest makes the filling easier to cut neatly.
8. Serve warm or at room temperature.