Dutch Crumble Cream Tart Recipe
- James
- Feb 12
- 4 min read
Updated: Apr 3
If you travel to the rolling hills of Limburg, the southernmost province of the Netherlands, you will quickly realize that their concept of "coffee time" is a sacred ritual that puts your average afternoon snack to shame. At the heart of this tradition sits a specific pie called "Vlaai". But don’t let the translation fool you; while we call it a "tart" or a "pie" for the sake of English-speakers, the Vlaai is a category of its own. Unlike the heavy, buttery shortcrust of a French tart or the flaky, laminated layers of an American pie, the authentic Limburgse Vlaai is built on a foundation of soft, pillowy yeast dough. It’s essentially a sweet, enriched bread that acts as the perfect structural support for a variety of decadent fillings.
Among the dozens of varieties available—ranging from tart cherries to sweet apricots—the Kruimelvlaai (Crumble Tart) reigns as the undisputed king of comfort. It represents the perfect trifecta of textures: a soft, airy base, a thick layer of velvety vanilla pastry cream, and a chaotic mountain of buttery, golden-brown crumbles on top. Whether it’s a birthday, a wedding, or a particularly rainy Tuesday, there is no social situation in the south of the Netherlands that cannot be improved by a massive slice of this delicious masterpiece. It’s the kind of bake that makes your kitchen smell like a professional Dutch bakery and makes your neighbors suddenly find a reason to "just drop by." Check out our pastry page for more delicious recipes!
The Recipe: Dutch Kruimelvlaai (Crumble Pudding Pie)
This recipe consists of three parts and takes roughly 2 hours to make (including waiting time). I know it is quite some work but the outcome is definitionally worth it! First we prepare the dough, then the pastry cream (custard-like filling) and finally the top crumbles!
1. The Dough
This dough is soft, pillowy for your perfect "Vlaai".
200g (1 ½ cups) All-purpose flour
4g (1 ¼ tsp) Active dry yeast
80ml (⅓ cup) Lukewarm milk
30g (2 tbsp) Unsalted butter, softened at room temperature
25g (2 tbsp) Granulated sugar
½ Egg, lightly beaten
½ tsp Salt
2. The Pastry Cream
500ml (2 cups) Whole milk
2 Vanilla beans (or 2 tsp high-quality vanilla extract)
100g (½ cup) Granulated sugar
2 Egg yolks
45g (6 tbsp) Cornstarch (Cornflour in the UK)
3. The Crumbles
200g (1 ½ cups) All-purpose flour
125g (½ cup + 1 tbsp) Cold unsalted butter, cubed
125g (⅝ cup) Light caster sugar
Instructions
Step 1: Get the Dough Rising
Mix the 200g (1 ½ cups) flour, 4g (1 ¼ tsp) dry yeast, 25g (2 tbsp) sugar, and ½ egg in a bowl.
Gradually add the 80ml (⅓ cup) warm milk and 30g (2 tbsp) softened butter. Knead for about 10 minutes until it’s smooth and elastic.
Cover it with a damp cloth and let it nap in a warm spot for 30–60 minutes. It should double in size.
Step 2: Preparing the Pastry Cream
Heat 450ml (approx. 1 ¾ cups + 2 tbsp) of the milk with the 2 vanilla beans (split and scraped, only use inside,) or 2 tsp high-quality extract. For best flavour the actual vanilla beans are preferred.
In a separate bowl, whisk the remaining 50ml (approx. 3 ½ tbsp) of milk with the 2 egg yolks, 100g (½ cup) sugar, and 45g (6 tbsp) cornstarch (cornflour) until it's a smooth slurry.
When the milk is about to boil, pour a little bit of it into the egg mix—this is called "tempering," and it prevents your eggs from panicking and scrambling. Whisk like mad, then pour everything into the pan.
Keep whisking over medium heat until it thickens into a glorious pudding. Remove from heat, cover with plastic wrap (ensure the wrap touches the surface so it doesn't grow a weird "skin"), and let it cool completely.
Step 3: Creating the Golden Crispy Crumles
Throw the 200g (1 ½ cups) all-purpose flour, 125g (⅝ cup or 10 tbsp) light caster sugar (or light brown sugar), and 125g (½ cup + 1 tbsp) cold, cubed unsalted butter into a bowl.
Rub the mixture between your fingertips until it forms a pile of pea-sized nuggets. Don’t stress over uniformity—a chaotic mix of tiny grains and thumb-sized clusters is exactly what you’re after. These beautiful imperfections are what give the recipe its rustic, artisanal soul.
Step 4: Assembly & Baking
Preheat your oven to 200°C (390°F). Grease a 28cm ( ~11 inch) tart tin with removable bottom. Personally I am pro using parchment paper on the bottom for easy removal after baking.
Roll out your dough and drape it over the tin. Trim the edges—save the scraps for "quality control testing". Leftovers can be perfectly used to make other recipes like "pig in a blanket".
Poke some small holes in the bottom with a fork so it doesn't bubble up like a balloon.
Spread that cooled pastry cream evenly over the base.
Aggressively rain the crumbles over the top until the cream is completely hidden and your kitchen counter is slightly messy.
Images: the making of Dutch (Limburgse) crumble tart with home made pastry cream recipe!
Step 5: The Final Countdown
Bake for 20–25 minutes until the edges are golden and the crumbles look like they’ve spent a pleasant weekend in the sun.
Crucial: Let it cool completely before cutting. If you cut it warm, the custard will make a run for it, and you'll be eating "Crumble Soup."
Enjoy your home-made Limburgse kruimelvlaai or crumble cream tart!
Nutritional Value: Cream Crumble Pie
Nutrient | Per 100g | Per Serving (1/12th pie) |
Calories | 282 kcal | 352 kcal |
Total Fat | 10.7g | 13.4g |
Saturated Fat | 6.5g | 8.1g |
Cholesterol | 52mg | 65mg |
Sodium | 105mg | 131mg |
Total Carbohydrates | 41.7g | 52.1g |
Sugars | 16.8g | 21g |
Protein | 4.7g | 5.9g |
This Crumble Cream Pie may not be health food, but a recipe this delicious is worth every bit of the cheat treat! Struggling to make this recipe? Feel free to reach out to is for some tips and tricks!
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