Perfect Gâteau à la crème: Buttery French Custard Tart

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A round, golden pastry with a creamy yellow filling, sliced into four pieces and arranged on a white plate. The crust is lightly sprinkled with sugar. The words Barbara Bakes are visible on the image.

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5 from 1 vote

Perfect Gâteau à la crème: Buttery French Custard Tart

This Gâteau à la crème is basically heaven on a plate - think fluffy brioche topped with the creamy lemon custard. A basic custard that shines with the lemon flavoring, it's almost too simple to be so delicious!

Prep Time30

Cook Time30

Rise & Chill Time2 25

Total Time3 25

Servings: small gâteaux slices

Calories: 277kcal

Author: Melissa Griffiths

Ingredients

Brioche Dough

1 ⅔ cups all purpose flour (250 grams)
½ teaspoon salt
2 tablespoons granulated sugar
1 ½ teaspoons active dry yeast
2 eggs
3 egg yolks
10 tablespoons unsalted butter cubed & at cool room temperature

Lemon Custard

6 egg yolks
⅓ cup granulated sugar
1 lemon juice and zest
1 cup crème fraîche*

Finish

1 egg beaten
pearl or nib sugar

Instructions

Make the Dough

Combine flour, salt, sugar, and yeast in the bowl of a mixer fitted with the dough hook with salt on the very bottom and yeast on top.
Add the whole eggs and the egg yolks and mix on low until the dough starts to come together, about 3 minutes.
Turn up the speed to about medium and allow to knead for another 5 minutes, or until the dough starts to pull away from the bowl.
One by one, start adding cubes of butter to the bowl and continue to mix until all the butter is incorporated, 2-3 minutes.
Remove bowl from mixer and cover with plastic wrap. Set aside at warm room temperature for 1 hour. Refrigerate for 1 hour longer. (This makes the dough easier to work with.)
Line a baking sheet with parchment paper. Lightly flour a work surface. Divide the dough in half.
One piece at a time, form the dough into a ball and flatten into a disk. Gently continue to press the dough flat and spread it into a circle that is 9-inches in diameter; start from the middle and press outward, leaving a 1-inch border, as best you can. Or make it slightly larger and build up your own edge. Repeat with the other half of the dough.
Note: Take care not to stretch the dough and to keep the dough even in thickness. (You can either do the flattening on the parchment-lined tray itself, or do it on your work surface and carefully transfer it over.)
Gently set a piece of plastic wrap over the dough circles and set aside at warm room temperature for 25 minutes.

Make the Lemon Custard

Mix the egg yolks, sugar, lemon zest and juice together in a large mixing bowl and gradually mix in the crème fraîche. Set aside.

Finish the Gâteau à la crème

Preheat the oven to 360°F. (If your oven doesn't have a 360° mark, you can do what I do and just stick it somewhere between the 350 and 375 marks.)
Prick the base of the dough all over with a fork. Brush the rim of both rounds with the beaten egg, and then scatter as much nib sugar over as you wish.
Divide the custard between the two rounds, filling them full. You may have just a bit of custard left over. No worries...eat that part with a spoon while you're waiting!
Carefully slide the tray into the oven and bake for 25-30 minutes, or until the edges are risen and golden brown. The filling should still look a bit wobbly, but it will be bubbling around the edges.
Set the tray on a rack to cool. Cut into wedges and serve!

Notes

Pan Preparation: Use parchment paper and ensure your baking sheet has raised edges to contain any custard that might bubble over during the baking process.

Yeast Activation: Ensure your yeast is fresh and active by checking the expiration date and proofing it briefly in warm water if you're uncertain about its viability.

Visual Cues: Look for a golden-brown edge and gently wobbly center to determine doneness rather than relying solely on timing. The custard should be set around the edges but still have a slight jiggle in the center, as it will continue cooking from residual heat.

Storage Tips: Store finished gateau covered in the refrigerator and consume within 2-3 days for best texture and food safety, as the custard is egg-based and perishable.

Nutrition