A thin graham cracker crust, filled with a soft and cream maple latte custard topped with a little flaky sea salt, this Maple Sea Salt Latte Custard Tart is like a maple latte in custard tart form.

Image of a Maple Sea Salt Latte Custard Tart on a white plate with a lot of flaky salt on top.

How to make the best graham cracker crust?

As crazy as it sounds, not all graham crackers are created equal but it can be hard to know when buying them. Most standard graham crackers will work – I wouldn’t recommend the trader joes graham crackers because they are too buttery. Pick your favorite graham cracker and start with a little less butter, then add more as needed. The mixture should be crumbly not like a cookie dough!

What can I use instead of espresso?

I really recommend using espresso for the custard filling and if you don’t have your own espresso machine you can go to a local coffee shop and get a double shot to go! In a pinch you can substitute it with cold brew I just don’t find the flavor works as well.

Can this be made in advance?

Yes! I recommend making it the day before – this will give it plenty of time to set up in the fridge. I wouldn’t make it more than a day (maybe 2 before) because some condensation can make the crust start to soften. Wait to sprinkle the salt on until you plan to serve it because it will draw the moisture out of the custard and cause it to break down.

What pan should be used for this tart?

I wanted there to be a lot of custard in this tart so it’s important to use a deep tart pan with a removable base such as this one. If you only have a shallow tart pan and don’t mind a thinner layer of custard, you’ll need to decrease the amount of custard based on the volume of the pan. In a pinch I believe you could also use a parchment lined springform pan or a pie pan and just scoop it out!

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Tips for making a Maple Latte Custard Tart

I prefer to blend the graham crakcers because I find you get a better texture and the crust holds together a bit better but smashing them will work too!
All graham crackers aren’t created equal so I recommend adding in the butter, mixing it and adding more just until it holds together. If you add too much butter it will all leak out of the bottom of the tart pan.
I really recommend using espresso for the custard filling and if you don’t have your own espresso machine you can go to a local coffee shop and get a double shot to go! In a pinch you can substitute it with cold brew I just don’t find the flavor works as well.
When cooking the custard, do not walk away and do it over a low temperature. We want it to just thicken if you cook it too long or too hot the custard will curdle and you’ll have to start over.
I recommend making it the day before – this will give it plenty of time to set up in the fridge. I wouldn’t make it more than a day (maybe 2 before) because some condensation can make the crust start to soften. Wait to sprinkle the salt on until you plan to serve it because it will draw the moisture out of the custard and cause it to break down.

Ingredients

Maple Syrup: Maple syrup is used to sweeten and flavor the custard, make sure you’re using real high quality maple syrup. I prefer a darker amber maple syrup for more flavor.
Milk: Whole milk is best for the custard, I haven’t tested using dairy alternatives so I don’t recommend it.
Heavy Cream: Heavy cream or heavy whipping cream is crucial for the base of the custard.
Egg Yolks: 6 standard large egg yolks are in the custard. It’s easiest to separate the whites from the yolks when the eggs are cold.
Espresso: A double shot of espresso is used to flavor the custard.
Granulated Sugar: Sugar is used to sweeten and bind the graham cracker crust.
Butter: Salted butter is used to bind the graham cracker crust. Unsalted butter works too I just recommend adding in a bit of extra salt.
Vanilla Extract: Vanilla extract enhances the flavors in the in the custard and the crust.
Fine Sea Salt: Fine sea salt is used to bring out the flavors in the custard and the crust.

Side view of a slice of a Maple Sea Salt Latte Custard Tart on a blue and white plate.

How to make a Maple Sea Salt Latte Custard Tart

Make the Graham Cracker crust

Preheat the oven to 350 F and place a rack in the center of the oven.
Blend the graham crackers in a blender until they become a fine powder, similar to flour. You really want the graham crackers to be fine. If they are too coarse, the crust will be too porous causing the custard to soak into it.
In a medium bowl stir together the melted butter, sugar, salt and vanilla. Pour in the ground up graham crackers and use a fork to mix everything together.
If it’s too dry add a little more butter but be careful not to make it too wet. It should still seem crumbly.
Pour the mixture into the tart pan. Press most of the crust into the sides of the pan first and then the rest across the bottom with your fingers. Use your thumb or your pointer finger to really press it into the bottom corner so that you don’t get a super thick pastry corner. Make sure the crust is reaching at least 1.5″ up the side of the pan.
Place the tart in the fridge to chill for 30 minutes.
Once chilled, place the tart on a baking sheet. Bake in the already hot oven at 350 F for 15 minutes.
Set the tart shell a side to cool down.

Maple Latte Custard

Turn the oven to 265 F.
In a medium pot, whisk together the whole milk, heavy cream, and maple syrup. Place over medium heat until it starts to steam.
While the milk is heating, separate the 6 eggs. Place 6 egg yolks in a medium heat safe bowl along with the salt and whisk until smooth.
Place the bowl with the egg yolk mixture on a damp rag to prevent it from spinning.
Once the milk is steaming, remove it from the heat and slowly stream it into the egg yolk mixture while constantly whisking the egg yolks.
Continue to pour and whisk until all of the milk has been added in.
Then pour the custard mixture back into the pot.
Place the pot back on the stove and heat over low heat.
Switch to using a rubber spatula to stir the custard in a figure 8 pattern, making sure to scrape the bottom and sides of the pot as you stir.
Once it starts to feel thick, and the little bubbles have mostly disappeared from the surface. The custard should reach at least 145-150 F but up to 170 F before taking it off the heat.
Pour the custard through a fine mesh the sieve into the same bowl and add in the espresso and vanilla, and whisk to combine.

Bake

Place the partially baked shell onto a baking tray and place it on the oven rack, pull the oven rack out half way.
Pour the cooked custard into the tart shell and carefully push the rack into the oven.
Bake for 50 minutes. It’s still going to look very wobbly only about an inch in from the edge of the crust will look stable – just trust.
Once baked, carefully remove the pan from the oven.
Leave it to cool for about 30-45 minutes at room temperature then transfer it to the fridge to set for at least 4 hours until it doesn’t wiggle and jiggle anymore.

Assemble

The tart should pop out pretty easily after having chilled in the fridge. Carefully while holding on to the outer edge of the pan with one hand, place your other hand under the base and gently press up. The tart should pop out.
Use a long thin knife or serving spatula to remove the base. Then place the tart on the dish you plan to serve it from. If this makes you nervous, you can always leave the tart on the base and if you used a pie pan you can just serve it straight from the pan.
Sprinkle the top with flakey sea salt just before serving. Cut the tart with a long sharp knife into 12 even slices. Serve cold and store any leftovers in the fridge.

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4.25 from 4 votes