Swissair Tarts
Experience the elegance of Swissair Tarts—delicate handcrafted pastries with buttery, golden crusts that hold a luscious custard filling. These individual tarts strike the perfect balance between creamy richness and nutty crunch, thanks to a combination of chopped hazelnuts and pecans that crown the silky vanilla-infused custard. Made with simple, high-quality ingredients like cold butter, fresh dairy, and finely milled flour, this recipe captures the charm of European-inspired baking. Perfectly portioned for six servings, Swissair Tarts are ideal for afternoon tea, special celebrations, or a refined dessert option. Add a burst of freshness with a topping of vibrant berries for a stunning presentation. Ready in just over an hour, these sophisticated treats are deceptively easy to whip up and certain to impress!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, diced)
- 50 grams Granulated sugar
- 2 large Egg yolks
- 2 tablespoons Cold water
- 200 milliliters Heavy cream
- 100 milliliters Whole milk
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 50 grams Light brown sugar
- 50 grams Chopped hazelnuts
- 50 grams Chopped pecans
- 100 grams Fresh berries (optional, for topping)
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar.
Add the cold, diced butter to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Mix in the egg yolks and cold water, combining just until the dough comes together. Do not overwork the dough.
Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Preheat your oven to 180°C (350°F). Grease a 6-cup tart tin.
Roll out the chilled dough on a floured surface to about 3 mm (1/8 inch) thickness. Cut and press the dough into the tart tin cups, trimming any excess.
Prick the base of each tart shell with a fork, line with parchment paper, and fill with baking beans. Blind bake for 15 minutes, then remove the parchment and beans and bake for another 5 minutes until golden. Set aside to cool.
In a medium saucepan, heat the heavy cream and whole milk over medium heat until just simmering.
In a bowl, whisk together the eggs, light brown sugar, and vanilla extract. Gradually pour the warm cream mixture into the egg mixture, whisking constantly to temper the eggs.
Pour the custard filling into each tart shell, leaving a small gap at the top.
Distribute the chopped hazelnuts and pecans evenly over the custard filling in each tart.
Bake the tarts at 180°C (350°F) for 20-25 minutes or until the custard is set and slightly puffed. Let them cool completely before removing from the tart tin.
Top with fresh berries if desired and serve. Enjoy your Swissair Tarts!
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 20.1 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 224 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
