If you adore desserts that feel both timeless and indulgently creamy, the Vanilla Bean Custard Tart Recipe is going to be your next favorite baking project. This tart combines a tender, buttery crust with a luxuriously smooth vanilla-infused custard that somehow manages to be comforting and elegant at the same time. Every bite is like a warm hug wrapped in sweet vanilla richness, perfect for celebrations or a simple weekend treat. Once you master this recipe, it’s going to become the highlight of any dessert spread you create.
Ingredients You’ll Need
The ingredients for this Vanilla Bean Custard Tart Recipe are wonderfully simple yet each plays an essential role in building flavor and texture. From the flaky crust to the creamy custard, these basics combine to create a truly elevated dessert experience.
- All-purpose flour (1 ½ cups): The backbone of the tart crust, providing structure and a tender bite.
- Powdered sugar (¼ cup): Adds subtle sweetness and helps create a delicate crumb in the crust.
- Salt (¼ teaspoon): Boosts the flavors, balancing sweetness perfectly.
- Unsalted butter, cold and cubed (½ cup): Crucial for the flaky, melt-in-your-mouth crust texture.
- Large egg yolk (1): Binds the crust ingredients and enriches flavor.
- Cold water (2 tablespoons, if needed): Helps bring the dough together without toughening it.
- Whole milk (2 cups): The creamy base for the custard, lending richness and smoothness.
- Vanilla bean (1, split and scraped) or vanilla extract (1 tablespoon): The star ingredient, infusing the custard with that classic warm vanilla aroma.
- Granulated sugar (½ cup): Sweetens the custard delicately without overpowering the vanilla.
- Large egg yolks (4): These create that silky, custardy texture you crave.
- Cornstarch (2 tablespoons): Thickens the custard perfectly for slicing without being heavy.
- Softened unsalted butter (2 tablespoons): Adds a glossy finish and extra silkiness to the custard.
- Pinch of salt: Enhances the flavors in the custard just like in the crust.
How to Make Vanilla Bean Custard Tart Recipe
Step 1: Prepare the Tart Crust
Start by preheating your oven to 350°F (175°C) and prepping your tart pan with grease and flour so the crust releases easily after baking. In a food processor, pulse the flour, powdered sugar, and salt together before adding cold, cubed butter. You’ll want to pulse until it looks like coarse crumbs. Adding the egg yolk next, pulse until the dough just starts to come together. If it’s a bit dry, add cold water one tablespoon at a time to achieve a smooth dough. Then, form it into a disk, wrap it tightly in plastic, and chill it for at least 30 minutes to relax the gluten and firm up the butter.
Step 2: Blind Bake the Crust
Once your dough has chilled, roll it out on a lightly floured surface and gently press it into your tart pan, trimming the excess. Prick the base with a fork to prevent bubbles, then line it with parchment paper and fill with pie weights or dried beans to keep the crust’s shape. Bake this for about 15-18 minutes until the edges start to turn golden. Remove the weights and parchment, then bake an additional 5-8 minutes until the crust is crisp and a deep golden hue. Let it cool fully before adding the custard — that crispness is key for contrast against the creamy filling.
Step 3: Make the Vanilla Bean Custard Filling
Warm the milk gently in a saucepan, adding the split vanilla bean and seeds to infuse it with that irresistible fragrance. Let it steep after removing from heat. Meanwhile, whisk your egg yolks and granulated sugar until they become pale and fluffy, then stir in cornstarch and a pinch of salt. Temper the eggs by pouring the warmed milk in slowly while whisking constantly to avoid scrambling. Cook this mixture back on medium heat, whisking nonstop until it thickens into that smooth custard consistency, usually about 4-5 minutes. Finish by stirring in softened butter and vanilla extract if you’re using that instead of a bean for even richer flavor.
Step 4: Assemble and Chill
Pour your luscious custard evenly into the cooled tart shell and smooth the surface with a spatula. Then the hardest part arrives — waiting! Let the tart cool to room temperature, then refrigerate for at least 4 hours or overnight so the custard sets beautifully, creating that perfect sliceable texture that wows every time.
How to Serve Vanilla Bean Custard Tart Recipe
Garnishes
This Vanilla Bean Custard Tart Recipe truly shines with simple yet stunning garnishes. Fresh berries like raspberries or blueberries add a pop of color and brightness, while a few mint leaves lend a refreshing herbal note. A light dusting of powdered sugar just before serving brings an elegant, delicate snow-kissed finish that will have everyone reaching for seconds.
Side Dishes
Pairing is easy and fun! Serve the tart alongside a scoop of vanilla bean ice cream for the ultimate creamy vanilla experience, or a dollop of lightly sweetened whipped cream to complement the custard’s richness. Fresh fruit salad on the side can brighten the plate and balance the dessert’s richness with naturally sweet and tart flavors.
Creative Ways to Present
Want to get fancy? Slice the tart into mini, individual servings by baking it in smaller tart pans, perfect for parties or gifts. Another idea is to drizzle a berry coulis or caramel sauce over the top just before serving to add extra flavor layers. For a rustic charm, serve the tart on a wooden board with a sprinkle of edible flowers or chopped nuts for texture.
Make Ahead and Storage
Storing Leftovers
Leftover Vanilla Bean Custard Tart can be covered tightly with plastic wrap or stored in an airtight container in the refrigerator for up to 3 days. The custard and crust both taste best fresh but chilling helps the flavors meld even more. Just be sure to keep it cold to maintain that perfect creamy texture.
Freezing
Freezing this tart is possible but not ideal due to the custard’s delicate nature. If you must, freeze the baked tart shell separately, wrapped well, for up to 1 month. When ready to serve, thaw and freshly prepare the custard filling to ensure the best texture and flavor.
Reheating
Since this tart is best served chilled, reheating is usually not recommended. However, if you prefer a slightly warmer slice, allow it to sit at room temperature for about 20 minutes before serving. Avoid microwaving as it can alter the texture of the custard and make the crust soggy.
FAQs
Can I use vanilla extract instead of a vanilla bean in this Vanilla Bean Custard Tart Recipe?
Absolutely! If fresh vanilla beans are hard to find, high-quality vanilla extract works beautifully and is added at the end of cooking to preserve its flavor.
How can I prevent the tart crust from getting soggy?
Blind baking the crust with weights ensures a crisp shell, and fully cooling it before adding the custard helps avoid sogginess. Also, avoid overfilling the tart.
Is it possible to make this custard tart dairy-free?
You can substitute whole milk with almond, oat, or coconut milk, and use a dairy-free butter alternative for the crust and custard. Keep in mind, texture and taste will vary slightly.
Can I prepare the tart in advance for a party?
Yes! This Vanilla Bean Custard Tart Recipe benefits from chilling overnight, making it a perfect make-ahead dessert that saves time on the day of your gathering.
How thick should the custard be before pouring it into the crust?
The custard should be thick enough to coat the back of a spoon and hold its shape but still silky smooth. If it sets too softly, cook a minute or two longer while whisking to reach the right consistency.
Final Thoughts
There is something truly magical about mastering a Vanilla Bean Custard Tart Recipe. It’s a dessert that feels both special and approachable, perfect for impressing loved ones or treating yourself to something beautifully homemade. The blend of flaky crust and smooth, vanilla-packed custard is one you’ll find yourself making again and again. Go ahead, dive into this recipe and enjoy every sweet, creamy bite.
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Vanilla Bean Custard Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Vanilla Bean Custard Tart features a crisp, buttery tart shell filled with a smooth, creamy vanilla bean custard. The delicate custard is infused with real vanilla for a rich, aromatic flavor, making it a classic and elegant dessert perfect for any occasion.
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 to prepare for baking.
- Combine Dry Ingredients: In a food processor, pulse the flour, powdered sugar, and salt together until evenly mixed.
- Add Butter: Add the cold, cubed butter to the food processor and pulse until the mixture resembles coarse crumbs, indicating the butter is properly cut in.
- Add Egg Yolk and Water: Add the egg yolk and pulse until the dough starts to come together. If the dough is too dry, add cold water one tablespoon at a time until it forms a cohesive dough.
- Knead and Chill: Turn the dough onto a floured surface, knead gently a few times to combine, shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Prepare Tart Shell: Roll out the chilled dough on a floured surface to fit the tart pan. Press the dough into the pan, trim excess, and prick the bottom with a fork to prevent bubbling during baking.
- Blind Bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15-18 minutes until the edges are golden.
- Finish Baking Crust: Remove parchment and weights, then bake for an additional 5-8 minutes until the crust is fully golden and crisp. Let cool completely.
- Infuse Milk with Vanilla: Heat the milk in a medium saucepan over medium heat. If using a vanilla bean, add the pod and seeds to the milk. Bring to a simmer, then remove from heat and let it steep for 10 minutes before removing the pod. If using vanilla extract, reserve it for later.
- Prepare Egg Mixture: In a bowl, whisk the egg yolks and granulated sugar until pale and thick. Add the cornstarch and a pinch of salt, whisking together until smooth.
- Temper Eggs: Gradually whisk the warm milk into the egg mixture to temper the eggs and prevent curdling. Pour the combined mixture back into the saucepan.
- Cook Custard: Over medium heat, whisk constantly until the custard thickens and reaches a creamy texture, about 4-5 minutes.
- Finish Custard: Remove from heat and stir in the softened butter and vanilla extract if you did not use a vanilla bean. Mix until smooth.
- Fill Tart Shell: Pour the custard into the cooled tart shell and smooth the surface with a spatula for an even finish.
- Chill Tart: Allow the tart to cool to room temperature, then refrigerate for at least 4 hours or overnight to let the custard set firmly.
- Serve: Before serving, optionally garnish with fresh berries, mint leaves, or a light dusting of powdered sugar for added elegance.
- Enjoy: Slice and serve this luscious vanilla bean custard tart, delightfully creamy and full of flavor.
Notes
- Blind baking the crust ensures it stays crisp and prevents sogginess from the custard filling.
- If the dough feels too sticky after chilling, refrigerate it longer or add a little more flour when rolling out.
- Vanilla bean pods can be reused to infuse sugar or milk again—wash and dry thoroughly before storing.
- For a dairy-free version, substitute milk and butter with suitable plant-based alternatives, but results may vary.
- Letting the tart chill overnight helps the custard fully set for cleaner slicing and better texture.
