Oh my goodness, Vanilla Bean Custard Tart—this dessert is pure magic. Picture a buttery, crisp tart shell, filled with silky smooth, fragrant vanilla bean custard. It’s simple, elegant, and utterly decadent. The vanilla beans lend their beautiful flavor to the custard, making each bite feel like a little indulgence. Whether you’re hosting a fancy dinner or just treating yourself to something sweet, this tart will surely steal the show. It’s the kind of dessert that makes you savor every bite, and trust me, you won’t want to share (but you probably will, because it’s just that good!).
Why You’ll Love Vanilla Bean Custard Tart
This tart is a winner for so many reasons:
Rich and Flavorful: The vanilla bean custard is luxuriously smooth, creamy, and bursting with vanilla flavor. It’s the kind of taste that lingers in the best possible way.
Classic and Elegant: A vanilla bean custard tart is timeless. It’s perfect for those moments when you want to serve something classic and refined, but still approachable.
Make-Ahead: You can prepare the tart ahead of time and store it in the fridge, making it a stress-free dessert option when you have guests coming over or when you want a treat without much fuss.
Versatile: It pairs beautifully with fresh berries, whipped cream, or a drizzle of caramel. You can easily customize the toppings to suit your taste.
Perfect Balance: With its sweet and creamy custard, light tart shell, and subtle vanilla flavor, every bite is perfectly balanced and will have you coming back for more.
Ingredients
For the Tart Crust:
- All-Purpose Flour: This is the base for your tart crust, creating a flaky and tender texture.
- Butter: Cold butter is essential for a crispy and rich crust. It adds flavor and helps the crust hold together perfectly.
- Sugar: A little sweetness in the crust makes it the perfect complement to the custard filling.
- Egg Yolk: Adds richness to the crust, helping it achieve the perfect texture and golden color.
- Vanilla Extract: A hint of vanilla in the crust brings everything together, giving it an extra layer of flavor.
For the Vanilla Bean Custard:
- Whole Milk: The creamy base of the custard, providing richness and texture.
- Heavy Cream: Makes the custard extra creamy and luxurious.
- Sugar: Balances out the richness of the milk and cream, adding the perfect sweetness.
- Eggs: These help thicken the custard and give it that smooth, velvety texture.
- Vanilla Beans: The star of the show! Using actual vanilla beans brings a depth of flavor that vanilla extract simply can’t match.
- Cornstarch: Helps thicken the custard to the right consistency, making it creamy without being too runny.
- Salt: A pinch of salt enhances all the flavors and helps balance the sweetness.
(Note: Specific measurements are provided in the recipe card above.)
Instructions
- Prepare the Tart Crust
In a bowl, mix the flour, sugar, and a pinch of salt. Add in the cold, cubed butter and use a pastry cutter (or your hands) to work the butter into the flour mixture until it resembles coarse crumbs. Add the egg yolk and vanilla extract, mixing until the dough just comes together. If necessary, add a tiny bit of cold water. Shape the dough into a disk, wrap it in plastic wrap, and chill it in the fridge for at least 30 minutes. - Roll Out and Bake the Crust
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a tart pan. Press the dough into the pan and trim any excess. Use a fork to prick the bottom of the crust to prevent air bubbles. Place parchment paper over the dough and fill it with pie weights (or dried beans). Bake for about 10-12 minutes, then remove the parchment and weights and bake for an additional 5-7 minutes, until the crust is golden brown. Let it cool completely. - Make the Custard
In a saucepan, combine the whole milk, heavy cream, and sugar. Split the vanilla beans lengthwise and scrape the seeds into the milk mixture, adding the pods as well. Bring the mixture to a gentle simmer over medium heat. Once it’s warm and the vanilla is fragrant, remove the pods and set the mixture aside. - Whisk the Eggs and Cornstarch
In a separate bowl, whisk the eggs, cornstarch, and a pinch of salt until smooth. Slowly pour the warm milk mixture into the eggs, whisking constantly to prevent the eggs from scrambling. Once combined, pour the mixture back into the saucepan. - Cook the Custard
Return the saucepan to medium-low heat and cook the custard, whisking constantly, until it thickens to the consistency of heavy cream (about 5-7 minutes). Once it’s thickened, remove from the heat and pour it into the cooled tart shell. - Chill and Set
Allow the custard tart to cool to room temperature before refrigerating it for at least 2 hours to set. This will help the custard firm up into that perfect creamy texture. - Serve and Enjoy
Once the tart has set, slice and serve. Top with fresh berries, whipped cream, or a drizzle of caramel for an extra touch of elegance. Enjoy each bite of this creamy, dreamy dessert!
Nutrition Facts
Servings: 8
Calories per serving: ~350
Total Fat: 25g
Saturated Fat: 14g
Cholesterol: 135mg
Sodium: 50mg
Total Carbohydrates: 30g
Dietary Fiber: 1g
Sugars: 20g
Protein: 6g
Preparation Time
Prep Time: 30 minutes
Cook Time: 25-30 minutes
Chill Time: 2 hours
Total Time: 3 hours
How to Serve Vanilla Bean Custard Tart
- With Fresh Berries: Top the tart with a handful of fresh berries like strawberries, raspberries, or blueberries. The bright, tart berries perfectly complement the creamy custard.
- With Whipped Cream: A dollop of freshly whipped cream adds a light and fluffy touch to each slice.
- As a Standalone Treat: This tart is perfect on its own, but if you want to get fancy, drizzle it with caramel or chocolate sauce.
- For Special Occasions: This tart makes an elegant dessert for birthdays, holidays, or dinner parties. It’s a showstopper!
Additional Tips
- Use Fresh Vanilla Beans: For the best flavor, use fresh vanilla beans instead of vanilla extract. The seeds will infuse the custard with a beautiful, aromatic vanilla flavor.
- Make Ahead: This tart can be made a day in advance, which makes it an ideal dessert for dinner parties or special gatherings. Just make sure to keep it refrigerated until ready to serve.
- Add a Crunchy Topping: If you want a little crunch, sprinkle some toasted almonds, hazelnuts, or even a crushed shortbread cookie on top before serving.
FAQ Section
Q1: Can I use store-bought tart crust?
A1: Yes, you can use a store-bought tart crust if you’re short on time. Just be sure to bake it according to package instructions before adding the custard filling.
Q2: Can I make this tart gluten-free?
A2: Absolutely! You can swap the regular flour for a gluten-free flour blend to make this tart gluten-free. Just make sure to use a gluten-free tart crust as well.
Q3: Can I make this tart without vanilla beans?
A3: If you don’t have vanilla beans, you can substitute vanilla extract. Use about 2 teaspoons of extract in place of the vanilla beans.
Q4: How can I store leftovers?
A4: Store any leftover tart in an airtight container in the refrigerator for up to 3 days. Enjoy it chilled or at room temperature.
Q5: Can I freeze this tart?
A5: Freezing the tart isn’t recommended due to the custard’s texture. However, you can freeze individual slices for a few weeks, but the texture may change slightly once thawed.
Q6: Can I add fruit to the custard?
A6: Yes! You can add fresh fruit to the custard before refrigerating it, or top the tart with fruit just before serving.
Q7: Can I use a different flavor of custard?
A7: Definitely! You can experiment with different flavors like chocolate, coffee, or citrus. Just adjust the flavoring ingredients accordingly.
Q8: Can I use a different crust?
A8: You can use a graham cracker crust or a nut-based crust (like almond or hazelnut) for a different twist on the base.
Q9: How do I make the custard thicker?
A9: If your custard is too runny, you can add a little more cornstarch, or cook it for a few more minutes while whisking constantly until it thickens.
Q10: How long does the custard take to set?
A10: The custard needs at least 2 hours in the fridge to set properly. Be patient, as this ensures the custard firms up and holds its shape.
Conclusion
This Vanilla Bean Custard Tart is truly something special. From the buttery, flaky crust to the smooth, fragrant custard filling, it’s a dessert that’s worth the effort. Whether you’re looking for a sweet treat for yourself or impressing guests at a dinner party, this tart is the way to go. It’s timeless, elegant, and full of rich vanilla flavor that will leave everyone asking for the recipe! Enjoy!
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Vanilla Bean Custard Tart
- Total Time: 1 hour 45 minutes
- Yield: 8–10 servings 1x
Description
This Vanilla Bean Custard Tart features a smooth and creamy vanilla bean custard nestled in a buttery, flaky tart crust. It’s a timeless, elegant dessert that will impress guests at any special occasion. The rich vanilla flavor and delicate texture make this tart a perfect balance of simplicity and sophistication.
Ingredients
For the Tart Crust:
- 1 ½ cups all-purpose flour
- ¼ cup powdered sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons cold water (if needed)
For the Vanilla Bean Custard Filling:
- 2 cups whole milk
- 1 vanilla bean (split and seeds scraped) or 1 tablespoon vanilla extract
- ½ cup granulated sugar
- 4 large egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter, softened
- Pinch of salt
Instructions
- Make the Tart Crust:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch tart pan with a removable bottom.
- In a food processor, pulse the flour, powdered sugar, and salt to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse until the dough begins to come together. If the dough seems too dry, add cold water, a tablespoon at a time, until the dough forms.
- Turn the dough onto a lightly floured surface and knead it a few times to bring it together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Once chilled, roll out the dough on a floured surface to fit the tart pan. Press the dough into the pan and trim any excess dough from the edges. Use a fork to prick the bottom of the crust.
- Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-18 minutes, or until the edges are golden.
- Remove the parchment paper and weights, then bake the crust for another 5-8 minutes until fully golden and crisp. Let it cool completely.
- Make the Vanilla Bean Custard Filling:
- In a medium saucepan, heat the milk over medium heat. If using a vanilla bean, add the vanilla bean pod and scraped seeds to the milk. If using vanilla extract, wait until later to add it. Bring the milk to a simmer, then remove from heat and let it steep for about 10 minutes to infuse the vanilla flavor. Remove the vanilla pod if used.
- In a separate bowl, whisk the egg yolks and granulated sugar until pale and thick. Add the cornstarch and a pinch of salt, and whisk until smooth.
- Gradually pour the warm milk into the egg mixture while whisking constantly to temper the eggs. Once fully combined, pour the mixture back into the saucepan.
- Cook the custard over medium heat, whisking constantly until it thickens and reaches a custard-like consistency, about 4-5 minutes.
- Remove the custard from the heat and stir in the softened butter and vanilla extract (if using instead of a vanilla bean). Continue to stir until the butter is fully melted and incorporated.
- Pour the custard into the cooled tart shell, smoothing the top with a spatula.
- Chill the Tart:
- Allow the tart to cool to room temperature, then refrigerate for at least 4 hours or overnight to allow the custard to set.
- Serve:
- Before serving, you can garnish the tart with fresh berries, mint leaves, or a dusting of powdered sugar for a decorative touch.
- Slice and enjoy this creamy, smooth vanilla bean custard tart!
Notes
- If you prefer a quicker version, you can use a store-bought tart crust.
- To make the crust extra crispy, blind bake it a few minutes longer, but be sure not to burn it.
- Feel free to decorate the tart with fresh fruit like raspberries or sliced strawberries for added flavor and color.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: french
Nutrition
- Serving Size: 1 slice (1/8th of the tart)
- Calories: 320 kcal
- Sugar: 20g
- Sodium: 60 mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg