There are two ways to look at the fact that I took one of the healthiest drink trends and beered it up. First, some of you might eye-roll this and wonder why I’d add sugar and delicious beer to Golden Milk when most people drink it for all the health benefits.
Others of you (otherwise known as: my people) will look at a delicious tart filled with spices and beer and other such things and think how awesome it is that something this delightful also has health benefits. Glass half full, tart half healthy. It’s all in how you look at it.
I didn’t really care about golden milk for its health benefits, I care because it’s yummy. It reminds me of a vanilla churro in liquid form and turmeric is a vastly underused spice in American cooking. Also, I like to think that it balances out the beer in a way that gives me a net zero when it comes to bad stuff. Don’t question this, just pick up a fork. It’s better that way.
For this tart I really needed something malty, something too hoppy would just bulldoze those lovely golden milk flavors. I used Known Presence, a Belgian from Von Ebert Brewing out of Portland Oregon, a beer that worked well in the recipes as well as paired with the recipe. It’s all about harmony.
Golden Milk Tart with Honey Beer Caramel Sauce and Maple Whipped Cream
- 1 ½ cups (180g) all-purpose flour
- ¼ cup (50g) sugar
- ½ teaspoon salt
- ½ cup unsalted butter cut into cubes
- 1 egg yolk
- ¼ cup ice-cold beer Belgian ale, pilsner, lager
For the filling:
- 1 cup (228g) whole milk
- ¾ cup (172g) heavy whipping cream
- 1 cup (200g) sugar
- 3 large eggs plus 2 large egg yolks
- 1 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon salt
- 2 tablespoons cornstarch
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ cup beer Belgian ale, pilsner, lager
- ½ cup (170g) raw honey
- ½ cup (100g) brown sugar
- ¼ cup (115g) beer Belgian ale, pilsner, lager
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 1 ½ cups (334g) heavy cream
- ¼ cup (83g) real maple syrup
- Add half of the flour, salt, and sugar to a food processor, pulse to combine. Add the butter and egg yolk, process until well combined and dough gathers around the blade.
- Add the remaining flour and pulse 6-8 times or until all the flour has been coated.
- Transfer to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough.
- Preheat the oven to 325°F.
- Roll the tart dough into an even circle on a lightly floured surface. Line a 10-inch tart pan with the crust.
- Place the tart crust in the fridge while you make the filling.
- Combine all the filling ingredients in a pan off the heat, whisk until well combined.
- Add to a burner over medium-high heat, whisking frequently, until thickened, about 10 minutes.
- Pour into the chilled pie crust.
- Add to the oven, bake until the crust has browned and the top of the tart has puffed about 30-40 minutes.
- Remove from oven and allow to cool then refrigerate.
- Add the heavy cream to a stand mixer, beat on high until starting to thicken. Slowly add the maple syrup until well combined.
- Top the tart with whipped cream, chill until ready to serve.
- Add the honey, brown sugar, and beer to a saucepan over high heat. Stir until the mixture comes together, then stop stirring.
- When the mixture boils (not just the edges, but the center as well) set a timer for 3 minutes. Boil for three minutes, remove from heat and then add the butter and vanilla, stir until well combined.
- Allow to cool. Drizzle the tart with the caramel sauce prior to serve.