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Golden Milk Tart with Honey Beer Caramel Sauce and Maple Whipped Cream

5 from 1 vote
Servings 8 slices


Tart Crust:

  • 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

Whipped Cream:

  • 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.