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
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 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.
