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
Scale
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.
