Pour Me A Slice Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease a 9-inch removable-bottom tart pan or a 9-inch pie dish and set aside.

Combine the dry crust ingredients: In a medium bowl, whisk together 1.5 cups all-purpose flour, 3/4 cup graham cracker crumbs, 2 tablespoons granulated sugar, and 1/4 teaspoon kosher salt until evenly distributed.

Add melted butter (6 tablespoons) to the dry mixture and stir with a fork until the mixture holds together when pressed. If mixture seems too dry, add up to 1 additional tablespoon melted butter.

Press and blind-bake: Press the mixture evenly across the bottom and up the sides of the prepared pan, creating a compact, even layer about 1/4–1/2 inch thick. Dock the crust lightly with a fork. Bake on the middle rack 12–15 minutes, until edges begin to turn golden. Remove from oven and allow to cool while you prepare the filling. Reduce oven temperature to 325°F (165°C).

Warm the dairy: In a medium saucepan over medium heat, combine 1 cup whole milk and 1/2 cup heavy cream. Stir frequently and heat until the mixture is hot and just beginning to steam (do not boil), about 4–6 minutes.

Temper the eggs: While the milk heats, whisk together 3 large eggs, 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 1/4 teaspoon fine sea salt, and 1 tablespoon lemon zest (if using) in a medium bowl until smooth and pale.

Slowly pour a ladle (about 2–3 tablespoons) of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs. Repeat with another ladleful, then slowly stream the remainder of the hot milk into the egg bowl, whisking continuously to avoid curdling.

Return to saucepan and thicken: Pour the tempered custard back into the saucepan and cook over low–medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon, about 3–5 minutes. It should reach a pourable custard consistency — thicker than milk but still fluid. Do not let it boil.

Strain and cool slightly: Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the lemon zest if you prefer a smoother filling. Let it cool 5 minutes, stirring occasionally.

Fill the crust: Place the pre-baked crust on a baking sheet. Pour the warm, still-pourable custard into the crust, filling to about 1/8–1/4 inch below the rim (custard will set slightly). Tap the pan gently on the counter to release any air bubbles and to level the filling.

Bake to set: Bake in the preheated 325°F (165°C) oven until the filling is mostly set but still has a slight wobble in the center, about 20–25 minutes. Avoid over-baking — the filling will continue to firm as it cools.

Cool and chill: Remove the tart from the oven and let cool to room temperature on a rack for 1 hour, then refrigerate 2–3 hours (or up to overnight) to fully set and make slicing clean.

Finish and serve: When ready to serve, whip 1 cup lightly cold cream (or use crème fraîche) to soft peaks and spread or pipe over the chilled tart. Sprinkle 1 tablespoon turbinado sugar over the top for a slight crunch, or torch briefly for a brûléed finish if desired (optional).

Garnish: Arrange 1/2 cup fresh berries or thin citrus slices on top for color and brightness. Let tart sit 10 minutes at room temperature before slicing for cleaner cuts, then slice into 8 equal slices.