A sophisticated dessert with a buttery shortcrust shell, a silky brown butter custard, and a vibrant layer of wild Piñon Pantry’s Wild Chokecherry Jam. It’s rustic, refined, and deeply delicious.
🍽️ Servings: 8
⏱️ Total Time: ~2 hours (includes chilling)
📦 Make Ahead: Best served chilled; can be made 1 day ahead
🧈 Ingredients
For the Shortcrust Pastry
1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, cold and cubed
1 egg yolk
2–3 tbsp ice water
For the Brown Butter Custard
6 tbsp unsalted butter
3/4 cup whole milk
1/2 cup heavy cream
3 egg yolks
1/4 cup sugar
1 tbsp cornstarch
1 tsp vanilla extract
Pinch of salt
Jam Layer
Optional: 1 tsp lemon juice to cut sweetness
🧑🍳 Instructions
🔹 Step 1: Make the Tart Shell
Mix flour, powdered sugar, and salt in a bowl.
Cut in cold butter until pea-sized crumbs form.
Stir in egg yolk and enough ice water to form a dough.
Press into a 9-inch tart pan. Prick the bottom and chill 30 minutes.
Bake at 350°F (175°C) for 20–25 min or until golden. Cool completely.
🔹 Step 2: Make the Brown Butter Custard
In a pan, melt butter over medium heat until golden and nutty. Let cool slightly.
In a saucepan, whisk together egg yolks, sugar, cornstarch, and salt.
Slowly whisk in milk and cream, then the brown butter.
Cook over medium heat, stirring constantly, until thickened (like pudding).
Remove from heat, stir in vanilla. Strain for extra smoothness if desired.
Let cool to room temp, stirring occasionally.
🔹 Step 3: Assemble the Tart
Spread Piñon Pantry’s Wild Chokecherry Jam over the cooled crust.
Top with brown butter custard, smoothing the surface.
Chill at least 2 hours (or overnight) to set.
✨ Garnish Ideas
Fresh whipped cream or crème fraîche
Toasted almonds or pecans
Shaved dark chocolate
A few fresh or rehydrated chokecherries, if available
💡 Tips
Want something quicker? Use a pre-baked tart shell or phyllo cups and fill with the same layers for mini versions.
For an earthier twist, try adding a tiny pinch of thyme or rosemary to the custard.