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
Scale
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