If you’re craving a dessert that’s both elegantly simple and decadently creamy, this Vanilla Bean Custard Tart Recipe is an absolute must-try. With a golden, buttery crust that perfectly cradles a luscious, velvety vanilla-infused custard, every bite feels like a cozy hug wrapped in sweetness. This tart masterfully balances classic flavors and smooth textures, making it a favorite crowd-pleaser that’s guaranteed to shine at your next gathering or quiet evening in.
Ingredients You’ll Need
For this recipe, the ingredients are straightforward yet crucial to creating the perfect balance of flavor and texture. Each component plays a vital role — from the flaky tart shell to the luxuriously creamy custard filling.
- All-purpose flour (1 ½ cups): Provides the perfect structure for a tender, crisp tart crust.
- Powdered sugar (¼ cup): Adds subtle sweetness and helps keep the crust delicate.
- Salt (¼ teaspoon): Enhances the flavors and balances the sweetness.
- Unsalted butter, cold and cubed (½ cup): The key to a flaky, rich crust with that irresistible buttery flavor.
- Large egg yolk (1): Binds the crust ingredients and adds richness.
- Cold water (2 tablespoons, if needed): Helps bring the dough together without making it tough.
- Whole milk (2 cups): Forms the silky custard base and works beautifully to meld the vanilla flavor.
- Vanilla bean (1, split and seeds scraped) or vanilla extract (1 tablespoon): The star ingredient that infuses the custard with that irresistible, aromatic vanilla essence.
- Granulated sugar (½ cup): Sweetens the custard perfectly without overpowering the vanilla.
- Large egg yolks (4): Create that custard’s creamy, smooth texture.
- Cornstarch (2 tablespoons): Thickens the custard to a luscious consistency without curdling.
- Unsalted butter, softened (2 tablespoons): Adds extra silkiness and gloss to the custard.
- Pinch of salt: Balances and enhances the custard’s sweetness.
How to Make Vanilla Bean Custard Tart Recipe
Step 1: Prepare the Tart Crust
Start by heating your oven to 350°F (175°C) and prepping a 9-inch tart pan with grease and flour. In a food processor, pulse flour, powdered sugar, and a pinch of salt until blended. Introduce the cold, cubed butter, pulsing until the texture resembles coarse crumbs — this step ensures a beautifully flaky crust. Add the egg yolk and pulse just until dough forms, adding cold water if it feels dry. Once your dough is ready, shape it into a disk and chill for 30 minutes to relax the gluten and firm up the butter.
Step 2: Blind Bake the Tart Shell
Roll out the chilled dough to fit your tart pan, press it into place, and trim the edges. Prick the bottom gently with a fork to prevent bubbling as it bakes. Line the crust with parchment and fill with pie weights or dried beans. This blind baking technique keeps the crust crisp and golden as it bakes for about 15–18 minutes. Then remove the weights and parchment and bake another 5–8 minutes to ensure the entire crust is perfectly baked and ready to hold that luscious custard.
Step 3: Make the Vanilla Bean Custard Filling
In a saucepan, warm your milk and add the vanilla bean seeds and pod, letting it steep gently for around 10 minutes to infuse maximum flavor. If you’re using vanilla extract, wait until after cooking the custard to stir it in. Whisk together the egg yolks and granulated sugar until pale and thick, then add cornstarch and a pinch of salt. Slowly temper the egg mixture by gradually mixing in the hot milk, which helps prevent any scrambling. Pour this blend back into the pan and cook over medium heat, whisking constantly until thickened into a creamy custard.
Step 4: Finish and Chill
Off the heat, stir in softened butter and vanilla extract if you skipped the bean pod earlier, ensuring your custard becomes silky and smooth. Pour this heavenly filling into your cooled tart shell and smooth the surface with a spatula. Allow it to cool at room temperature before chilling in the fridge for at least four hours—ideally overnight—so the custard sets beautifully, achieving that irresistible creamy texture.
How to Serve Vanilla Bean Custard Tart Recipe
Garnishes
Spruce up your custard tart with fresh seasonal berries like raspberries or blueberries—it adds a burst of color and a hint of tartness that pairs perfectly with the sweet custard. A few mint leaves or a dusting of powdered sugar can also elevate the presentation and add a fresh note that complements the vanilla delight.
Side Dishes
This tart shines on its own, but if you want to build a dessert plate, consider serving with a dollop of lightly whipped cream or a scoop of vanilla ice cream. A cup of hot espresso or a delicate herbal tea also makes a wonderful companion, balancing richness with bitterness or floral notes.
Creative Ways to Present
For a special occasion, serve individual tartlets using the same recipe in small tart pans—these miniature treats look charming and make sharing easy. You can also drizzle a thin ribbon of caramel sauce or chocolate ganache atop the custard to bring an extra layer of indulgence and elegance.
Make Ahead and Storage
Storing Leftovers
Once your Vanilla Bean Custard Tart Recipe is chilled and set, store any leftovers in the refrigerator, covered tightly with plastic wrap or in an airtight container to keep the crust from absorbing fridge odors. Enjoy within 2–3 days for the best freshness and texture.
Freezing
Freezing this tart is a bit tricky because the custard texture can change, but if you must, freeze the tart unfilled — just the baked crust. Wrap it securely in plastic wrap and foil, then thaw fully before adding the custard. It’s best to prepare the custard and fill fresh after thawing the crust for optimal creaminess.
Reheating
This custard tart is best enjoyed chilled and not reheated. If you want to serve it slightly warmed, leave it at room temperature for about 15–20 minutes before slicing. Reheating in the microwave or oven can cause the custard to crack or become grainy.
FAQs
Can I use vanilla extract instead of a vanilla bean?
Absolutely! If you don’t have a vanilla bean, using 1 tablespoon of high-quality vanilla extract works wonderfully. Add it after cooking the custard to preserve its aromatic flavor.
What’s the best way to prevent the custard from curdling?
Tempering the eggs by slowly adding warm milk while whisking constantly is key. Also, cooking the custard over medium heat and stirring continuously ensures a smooth, silky texture without curdling.
Can I make the crust ahead of time?
Yes, the crust can be baked a day in advance and stored wrapped at room temperature. This can save time on the day you plan to serve the tart and keeps the crust crisp.
How do I know when the custard is done cooking?
The custard thickens to a custard-like consistency after about 4 to 5 minutes of cooking. It should coat the back of a spoon, and when you run your finger through it, the line stays clear without filling in.
Is there a way to make this recipe dairy-free?
You can substitute whole milk with full-fat coconut or almond milk and use dairy-free butter alternatives for the crust and custard to make a vegan-friendly version, but expect slight changes in texture and flavor.
Final Thoughts
Honestly, once you try this Vanilla Bean Custard Tart Recipe, it’s going to become one of your go-to desserts for impressing guests or indulging yourself. Its perfect combination of smooth vanilla custard and buttery, crisp crust feels like a hug from the inside. So go ahead, dive into this delightful baking adventure and watch how quickly it becomes a beloved classic in your kitchen!
Print
Vanilla Bean Custard Tart Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This Vanilla Bean Custard Tart features a crisp, buttery tart crust filled with a smooth and creamy vanilla bean custard. Infused with the delicate flavor of real vanilla bean or vanilla extract, this elegant dessert is perfect for a refined treat or special occasion. The combination of a tender shortcrust pastry and rich custard makes each bite irresistibly satisfying.
Ingredients
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)
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.
- Combine Dry Ingredients: 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 Egg Yolk and Form Dough: 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.
- Knead and Chill Dough: 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.
- Roll and Prepare Tart Shell: 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.
- Blind Bake: 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.
- Finish Baking Crust: Remove the parchment paper and weights, then bake the crust for another 5-8 minutes until fully golden and crisp. Let it cool completely.
- Heat Milk and Infuse Vanilla: 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. Bring to a simmer, then remove from heat and let steep for about 10 minutes. Remove the vanilla pod if used.
- Whisk Egg Yolks and Sugar: 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.
- Temper Eggs: Gradually pour the warm milk into the egg mixture while whisking constantly to temper the eggs. Pour the combined mixture back into the saucepan.
- Cook Custard: Cook the custard over medium heat, whisking constantly until it thickens and reaches a custard-like consistency, about 4-5 minutes.
- Finish Custard: Remove from heat and stir in the softened butter and vanilla extract (if using instead of vanilla bean). Continue stirring until fully incorporated.
- Fill Tart Shell: Pour the custard into the cooled tart shell, smoothing the top with a spatula.
- Chill Tart: Allow the tart to cool to room temperature, then refrigerate for at least 4 hours or overnight to set the custard.
- Serve: Before serving, garnish with fresh berries, mint leaves, or a dusting of powdered sugar if desired.
- Enjoy: Slice and enjoy this creamy, smooth vanilla bean custard tart!
Notes
- Use cold butter to ensure a flaky, tender crust.
- Refrigerating the dough helps prevent shrinkage during baking.
- If you don’t have pie weights, dried beans or rice can be used for blind baking.
- Tempering the eggs prevents them from scrambling when combined with hot milk.
- For best flavor, allow the custard to chill thoroughly before serving.
- Vanilla bean provides a more intense flavor, but vanilla extract is a convenient alternative.
