Yeah, cheese for dessert sounds weird until you try it. Then suddenly you’re like, why didn’t anyone tell me about this sooner?
Tart de Bry is this rich, golden custard tart made with Brie that’s been around for centuries, but still totally works for modern dinner parties, lazy brunches, or nights when you wanna impress without working too hard.
Creamy Brie Custard That’s Like Dessert and Cheese Plate in One
The magic of this tart is in the filling—it’s this soft, silky custard made from egg yolks and Brie, and somehow it lands right between a mousse and a quiche, in the best way.
The texture is next-level creamy, and it’s got this cozy golden glow from saffron.
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Ginger adds just a hint of warmth—enough to notice, not enough to punch you in the face. And if you like that deep, funky Brie vibe, go ahead and toss in a bit of the rind too.
It’s optional, but it gives it more depth if you’re into that kind of thing.
Flaky Buttery Tart Shell That Holds It All Together
Old-school versions of this tart? Kinda bland and dense. They weren’t really meant to taste good—just to hold the filling. But this crust? Total glow-up.
- Made with salted butter for extra richness
- Powdered sugar for just a kiss of sweetness
- Egg yolks to keep it tender and golden
- All-purpose flour so it stays crisp without being too heavy
Chilling the dough before you roll it out makes a huge difference—it bakes more evenly and holds its shape better. And blind baking (yeah, the step where you bake it without the filling) keeps it from turning into a soggy mess later.
Unexpected Flavor Combo That Just Works
Tart de Bry’s got this amazing blend of sweet and savory that makes it feel fancy without trying too hard. You get a little earthiness from the saffron, some mellow heat from the ginger, and that rich, slightly tangy flavor from the Brie.
It’s got that Mediterranean-meets-French-bakery feel. Like, you could totally serve this next to poached pears or a fig jam and it’d feel right at home.
Some awesome toppings or sides to try:
- Poached pears (especially with a little honey)
- Figs or fig preserves
- Blackberries or pomegranate seeds
- Apricot compote with a citrus twist
The fruit cuts through the richness and makes the whole thing feel balanced—and, not gonna lie, kinda photogenic.
Easy to Prep Ahead, Chill & Pull Out When You Need It
This tart doesn’t need to be served hot, which makes it perfect for parties, potlucks, or nights when you just wanna prep something and not think about it till later.
- You can bake it the night before, keep it in the fridge, and serve chilled or at room temp
- It slices clean—no messy crumbling
- Works with sparkling wine, herbal teas, or even a cold glass of something citrusy
It’s the kind of dish people think you spent way more time on than you actually did.
Simple Swaps That Make It More Flexible
Wanna tweak it? Totally doable. It’s not fussy, and you don’t have to stick 100% to the recipe if you’re short on ingredients or working around diet stuff.
- Gluten-free: Just swap in a 1:1 GF flour blend for the crust
- Low-sodium: Use unsalted butter and pull back on the salt a bit
- No saffron? Turmeric gives a similar golden color, just with a different (milder) flavor
- In a rush? Store-bought tart shells are totally fine
Full disclosure: making it vegan is tricky since it’s built around eggs and cheese, but for vegetarians? No changes needed—it’s already perfect for you.
It’s Weirdly Fancy but Also Comforting
There’s just something about this tart that hits that sweet spot between luxurious and homey. It’s got this old-soul charm with a modern vibe, and it somehow manages to be indulgent and elegant without being pretentious.
You could serve it at a medieval feast or a weekend brunch and it’d feel totally right either way.
Tart de Bry Recipe
Equipment
- 9-inch (1-inch deep) tart pan
- food processor
Ingredients
For the Crust:
- ½ cup powdered sugar
- ½ cup salted butter, chilled and cut into ½-inch cubes, plus more for greasing
- 3 or 4 large egg yolks
- 1¾ cups all-purpose flour
For the Filling:
- 1 pound Brie cheese
- 6 large egg yolks lightly beaten
- ½ teaspoon ground ginger
- ¼ cup granulated sugar
- Pinch of saffron
- Pinch of kosher salt
- Fresh fruit or fruit compote for serving (optional)
Instructions
- Make the crust: Sift the powdered sugar into a bowl. Add the cubed butter and beat until smooth. Mix in 3 egg yolks. Sift in flour and stir until a crumbly dough forms. If too dry, add another yolk.
- Shape the dough into a ball and roll between parchment sheets into an 11-inch round, ⅛ to ¼ inch thick. Chill for 20 minutes. Grease a 9-inch tart pan with butter.
- After chilling, transfer dough to the pan, pressing gently into the bottom and sides. Cover and chill again for 20 more minutes.
- Preheat oven to 375°F. Place rack in the lower middle of the oven.
- Once chilled, trim overhanging dough and prick the bottom with a fork. Line with parchment and fill with pie weights. Bake on a baking sheet for about 12 minutes until edges brown. Remove weights and parchment, cover edges with foil, and return to oven for 10 more minutes. Let cool for 10 minutes.
- Lower oven temperature to 350°F.
- Make the filling: Discard Brie rind (or save for stronger flavor) and cut cheese into pieces. Blend Brie with egg yolks in a food processor until smooth. Add ginger, sugar, saffron, and salt; blend to combine.
- Pour the cheese mixture into the cooled crust and smooth the top. Bake for 30–40 minutes, until the top is set and golden. Cool for 10 minutes before serving. Garnish with fruit or compote if desired.
Notes
- For a more intense Brie flavor, reserve and finely chop some rind to sprinkle over the crust before pouring in the filling.
- The original medieval version used a flour-lard crust intended as a vessel rather than food. This version modernizes it with a buttery, tender crust meant to be fully enjoyed.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.