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Meringue Custard Tartlets

A tartlet filled with custard and topped with meringue.

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 oven to 350°F (175°C).

  2. Butter deep individual pie-tins or fluted tartlet pans (about 6 inches in diameter and 2-3 inches deep).

  3. Line the pans with puff pastry.

Make the custard

  1. In a bowl, stir the beaten yolks of 6 eggs with 2 tablespoons flour, ¼ teaspoon salt, and ½ cup cream until smooth.

  2. Heat the mixture in a saucepan, stirring until it thickens and coats the spoon without boiling.

  3. Remove from heat, add a few drops vanilla extract, and let cool.

  4. Fill the lined molds with custard and bake in preheated oven.

Make the meringue and finish

  1. In a copper bowl, beat egg whites until frothy, then gradually add ½ pound sugar and a dash salt until firm.

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

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

  4. Remove from oven, let cool, and serve.

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

Egg yolks
Thicken the custard as they set on heating, giving it a rich, smooth body.
Flour
Stabilises the custard so it thickens without curdling during heating.
Cream
Adds fat and richness, giving the custard a softer, silkier texture.
Egg whites
Whipped to foam, they form the airy structure of the meringue topping.
Sugar
Stabilises the whipped whites and gives the meringue sweetness and a crisp, golden finish.

The step that matters

Heating the custard without boiling. Egg yolks thicken as their proteins set with gentle heat. If the mixture boils, the yolks can scramble and curdle, leaving a grainy custard instead of a smooth one.

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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