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
Scale
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.
