This dessert is a twist on the classic crème tart, with warm spices that add depth and complexity to the creamy filling.

The combination of cardamom and nutmeg creates a unique flavor profile that's both comforting and exotic.

Cardamom brings a sweet, floral note, while nutmeg adds a warm, slightly nutty taste. Together, they transform a simple custard into something truly special.

The tart shell is crisp and buttery, providing a perfect contrast to the smooth, spiced custard filling.

The filling itself is silky and rich, with just the right amount of sweetness to balance the warm spices.

What I love most about this recipe is how it combines simplicity with sophistication.

The ingredients are straightforward, but the flavors are complex and memorable. It's a dessert that looks impressive but is surprisingly easy to make.

Jump to:

• Why you will love this Cardamom & Nutmeg Petite Crème Tart
• Tips
• The Ingredients
• How to Make Cardamom & Nutmeg Petite Crème Tart
• What to Serve With Cardamom & Nutmeg Petite Crème Tart
• Substitutions
• Equipment
• FAQs
• 📖 Recipe
• 💬 Comments

Why you will love this Cardamom & Nutmeg Petite Crème Tart

You'll love these tarts for their unique flavor. The cardamom and nutmeg add a warm, aromatic twist to the classic crème tart that's sure to delight your taste buds.

The petite size makes them perfect for portion control. You can enjoy a complete dessert experience without feeling overwhelmed.

These tarts are versatile. They're elegant enough for special occasions but simple enough to make for a weeknight treat.

Tips

When making the custard, heat it gently and stir constantly. This prevents the eggs from curdling and ensures a smooth, silky texture.

Don't skip chilling the tart shells before baking. This step helps prevent shrinkage and keeps the shells crisp.

For the best flavor, use freshly ground cardamom and nutmeg. The difference in taste is noticeable compared to pre-ground spices.

The Ingredients

Cardamom

Cardamom adds a unique, floral sweetness to the custard. It's a key flavor in this recipe, giving the tarts their distinctive taste.

Nutmeg

Nutmeg brings warmth and a slightly nutty flavor. It complements the cardamom beautifully and adds depth to the custard.

Heavy Cream

Heavy cream is the base of the custard filling. It creates a rich, luxurious texture that melts in your mouth.

Eggs

Eggs act as a thickener for the custard. They also add richness and help create a smooth, silky texture.

How to Make Cardamom & Nutmeg Petite Crème Tart

Prepare the Tart Shells

Mix flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water and form into a dough. Chill, then roll out and line petite tart tins.

Make the Custard

Heat cream with cardamom and nutmeg. In a separate bowl, whisk egg yolks and sugar. Slowly pour the hot cream into the egg mixture, whisking constantly.

Bake the Tarts

Pour the custard into the tart shells. Bake at 350°F (175°C) for 15-20 minutes until the custard is set but still jiggly in the center.

Chill and Serve

Let the tarts cool completely, then chill in the refrigerator for at least 2 hours before serving.

What to Serve With Cardamom & Nutmeg Petite Crème Tart

• Fresh berries
• Whipped cream
• Mint leaves
• Dusting of powdered sugar

Substitutions

• Use vanilla extract instead of cardamom for a more traditional flavor
• Replace heavy cream with coconut cream for a dairy-free version
• Use a gluten-free flour blend for the tart shells to make them gluten-free

Equipment

• Petite tart tins
• Mixing bowls
• Whisk
• Saucepan
• Rolling pin

FAQs

Can I make these tarts ahead of time?

Yes, you can make these tarts a day in advance. Keep them refrigerated and add any toppings just before serving.

How long do these tarts keep?

These tarts will keep for 2-3 days in the refrigerator. Cover them loosely with plastic wrap to prevent them from drying out.

Can I freeze these tarts?

I don't recommend freezing these tarts as the texture of the custard may change upon thawing.

📖 Recipe