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Meringue Custard Tartlets

A tartlet filled with custard topped with meringue and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Meringue Custard Tartlets

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Butter deep individual pie tins or fluted tartlet pans, about 6 inches in diameter.

  3. Line the pans with puff pastry.

Make the custard

  1. In a bowl, gradually stir 2 tablespoons of flour and ¼ teaspoon of salt into the beaten yolks of 6 eggs.

  2. Add ½ cup of cream and stir until smooth.

  3. Cook the mixture in a saucepan over medium heat, stirring until it coats the back of a spoon without boiling.

  4. Remove from heat, add a few drops of vanilla, and let it cool.

  5. Fill the lined pans with the custard and bake until set.

Top and bake

  1. In a clean bowl, beat the egg whites until frothy, then gradually add ½ pound of sugar and a dash of salt until firm peaks form.

  2. Spread a thin layer of meringue over the tart and decorate with the remaining meringue using a piping bag.

  3. Sprinkle powdered sugar on top and return to the oven until lightly golden.

  4. Remove from the oven and let cool before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Yolks thicken the custard and whites whip into the meringue that tops the tart.
All-purpose flour
Starch thickens the custard so it holds its shape when cooked and set.
Heavy cream
Adds fat and richness, giving the custard a smooth, soft texture.
Granulated sugar
Sweetens the custard and stabilises the whipped egg white meringue.

The step that matters

Cooking the custard without boiling. Egg yolks thicken as they heat, but if the custard boils it can curdle and turn grainy. Stirring over medium heat until it coats the back of a spoon gives a smooth, set filling.

Swap the vanilla

How well each one fits the dish's main ingredients (egg, flour, cream, sugar):

  1. Raisinfits about as well
  2. Vanillathe original
  3. Figfits less well
  4. Strawberryfits less well

Fit is the average pairing score against egg, flour, cream, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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