The Vanilla Bean Custard Tart Recipe is a timeless French dessert that gracefully captures the luscious creaminess of vanilla-infused custard nestled in a perfectly crisp, buttery crust. Every bite offers a delicate balance of sweetness and velvety texture, making it an irresistible treat to share with friends and family. Whether you’re a seasoned baker or just stepping into the world of desserts, this Vanilla Bean Custard Tart Recipe promises satisfaction that feels both elegant and heartwarming.
Ingredients You’ll Need
For this Vanilla Bean Custard Tart Recipe, simplicity is key. Each ingredient is essential, contributing subtle nuances that elevate the final flavor and texture—from the flaky tart crust to the silky custard filling.
- All-purpose flour: Provides the structure and crispness needed for the tart crust’s perfect bite.
- Granulated sugar: Adds the delicate sweetness to both the crust and custard, balancing flavors without overwhelming.
- Salt: Enhances the overall flavor, making each ingredient pop just right.
- Unsalted butter: Cold and cubed for the crust, it creates a tender, flaky base with rich depth.
- Egg yolk: Binds the dough together in the crust and enriches the custard’s smooth texture.
- Ice water: Helps bring the tart dough together without melting the butter, ensuring flakiness.
- Whole milk: The creamy foundation of the custard, lending richness and a silky mouthfeel.
- Vanilla bean or vanilla bean paste: The star flavor infusing the custard with authentic, aromatic vanilla essence.
- Cornstarch: A thickening agent that guarantees a luxuriously smooth custard that holds its shape.
How to Make Vanilla Bean Custard Tart Recipe
Step 1: Prepare the Tart Crust
Start by mixing the flour, sugar, and salt in a bowl to create the dry base. Incorporating cold butter until the mixture resembles coarse crumbs is the secret to flaky crust, as the small bits of butter melt during baking, creating those coveted layers. Adding the egg yolk and ice water gently binds the dough just until it comes together—overmixing can toughen it. Shape the dough into a disk and chill it; this step is crucial for easier rolling and prevents shrinking during baking.
Step 2: Blind Bake the Tart Shell
After chilling, roll out the dough on a floured surface to fit your tart pan snugly. A fork-tined bottom ensures air escapes and the crust bakes evenly. Lining the shell with parchment and pie weights prevents puffing up and keeps the sides from collapsing. Baking first with weights, then finishing without, results in a golden, sturdy shell ready to hold the creamy custard without sogginess. Let it cool completely before filling for the best texture.
Step 3: Make the Vanilla Bean Custard Filling
Gently heating the whole milk with the real vanilla bean seeds or vanilla bean paste releases that intoxicating aroma and flavor, which makes this Vanilla Bean Custard Tart Recipe truly special. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth—the cornstarch prevents curdling and thickens the custard beautifully. Temper the egg mixture by slowly whisking in the hot milk to avoid scrambling. Return everything to the saucepan and cook over medium heat, whisking nonstop until the custard thickens to a creamy dream. Stir in butter at the end for a touch of silkiness.
Step 4: Assemble and Chill
Pour the warm custard into your cooled tart shell, spreading it evenly to fill every inch. The reward for your patience comes during the refrigeration time—the custard sets into a firm yet tender delight. At least two hours chilling allows the flavors to meld and the texture to firm up, creating a beautiful contrast with the crisp shell when you finally slice and serve.
How to Serve Vanilla Bean Custard Tart Recipe
Garnishes
For an extra touch of elegance, top your tart with a light dusting of powdered sugar or a shiny clear glaze that enhances shine and freshness. Fresh berries like raspberries or blueberries add a burst of color and a touch of tartness that perfectly complements the sweet, smooth custard. A sprig of mint can also add a refreshing pop of green.
Side Dishes
This Vanilla Bean Custard Tart pairs wonderfully with simple accompaniments like a scoop of vanilla bean or cinnamon ice cream, enhancing its creamy richness. Alternatively, a small bowl of lightly sweetened whipped cream or a dollop of crème fraîche brings an airy contrast, making it an elegant end to any meal.
Creative Ways to Present
Serve individual tartlets using mini tart pans for a charming, bite-sized treat perfect for parties. You can also create a layered dessert by cutting the tart into squares and serving alongside fruit coulis or fresh fruit salad, giving your guests lovely options to customize their bites. Presenting it on a rustic wooden board with assorted berries can make it visually inviting and shareable.
Make Ahead and Storage
Storing Leftovers
Once made, the Vanilla Bean Custard Tart holds beautifully in the refrigerator for up to three days. Store covered with plastic wrap or in an airtight container to keep the crust from absorbing moisture and becoming soggy, and to preserve the custard’s delicate flavor.
Freezing
Freezing custard tarts can be tricky since the texture of the custard may change after thawing. If you decide to freeze, wrap the tart tightly in plastic wrap and then foil to protect it well. Freeze for up to two weeks and thaw overnight in the refrigerator. Note the crust might lose some crispness, but the flavor will remain delightful.
Reheating
The treat is best served chilled, but if you prefer it slightly warmer, gently warm individual slices in a low oven for a few minutes—avoid microwaving to maintain texture. This brings out the vanilla aroma and softens the custard just enough without compromising the crust’s crispness.
FAQs
Can I use vanilla extract instead of a vanilla bean or paste?
Yes, but you’ll want to use about 2 teaspoons of high-quality vanilla extract to get a similar flavor depth. Vanilla beans or paste offer a more authentic and intense vanilla taste that really shines in this Vanilla Bean Custard Tart Recipe.
Is it possible to make the crust gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free blend designed for baking. Keep in mind, texture might be a bit different, but the custard filling remains unchanged and just as delicious.
How do I prevent the custard from curdling while cooking?
The key is to whisk constantly and cook on medium heat without rushing. Tempering the egg yolks by slowly adding the hot milk helps avoid sudden temperature changes that cause curdling. Patience ensures smooth, velvety custard every time.
Can I use low-fat milk instead of whole milk?
Whole milk provides richness and creaminess that are important in this recipe. Using low-fat milk will result in a thinner custard with less indulgent flavor and texture, so it’s best to stick with whole milk for that classic experience.
How long does the Vanilla Bean Custard Tart Recipe take to make from start to finish?
Including chilling and baking times, plan for about 1 hour and 30 minutes. Time well spent for a dessert as satisfying and elegant as this!
Final Thoughts
There’s something truly special about crafting your own Vanilla Bean Custard Tart Recipe—it’s a dessert that brings warmth and a touch of French elegance to any occasion. From the flaky crust to the creamy, fragrant custard, this recipe is sure to become a favorite you’ll want to bake time and again. So go ahead, treat yourself and your loved ones; this tart is the comfort dessert that feels like a hug in every bite.
Print
Vanilla Bean Custard Tart Recipe
- Prep Time: 25 minutes (plus 30 minutes chill time)
- Cook Time: 35 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This classic Vanilla Bean Custard Tart features a flaky buttery crust filled with a smooth, creamy vanilla-infused custard. Perfectly balanced with rich vanilla flavor and a delicate texture, it’s an elegant French dessert great for any occasion.
Ingredients
For the crust:
- 1 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tablespoons ice water
For the custard filling:
- 2 cups whole milk
- 1 vanilla bean, split and scraped (or 2 teaspoons vanilla bean paste)
- 4 large egg yolks
- â…“ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon unsalted butter
Instructions
- Prepare the crust: In a bowl, combine the flour, granulated sugar, and salt. Using a pastry cutter or your fingertips, cut in the cold cubed butter until the mixture resembles coarse crumbs. Add the egg yolk and gradually add 1 to 2 tablespoons of ice water, mixing just until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Bake the tart shell: Preheat your oven to 375°F (190°C). On a floured surface, roll out the dough to fit a 9-inch tart pan. Fit the dough into the tart pan, trim the edges, and prick the bottom with a fork to prevent bubbling. Line the shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 10 minutes or until the crust is golden brown. Allow to cool completely before filling.
- Make the custard filling: In a saucepan over medium heat, gently heat the whole milk along with the scraped vanilla bean seeds or vanilla bean paste until just beginning to simmer. Meanwhile, in a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens and bubbles, about 5 to 7 minutes. Remove from heat and stir in the unsalted butter until fully incorporated.
- Assemble and chill: Pour the warm custard into the cooled tart shell, smoothing the surface evenly. Refrigerate the tart for at least 2 hours or until the custard is fully set. Serve chilled, plain or garnished with fresh berries as desired.
Notes
- For an elegant finish, top the tart with a clear glaze or lightly dust with powdered sugar before serving.
- Experiment by flavoring the custard with lemon or almond extract for a delightful variation.
