Description
This Vanilla Bean Custard Tart is a classic French-inspired dessert featuring a buttery, flaky tart crust filled with a rich and creamy vanilla bean custard. Enhanced with real vanilla bean seeds and smooth butter, this elegant tart can be topped with fresh berries or whipped cream for a delightful finish.
Ingredients
Scale
For the Tart Crust:
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tablespoons ice water
For the Vanilla Bean Custard:
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 1 vanilla bean, split and seeds scraped (or 2 teaspoons pure vanilla extract)
- 2 tablespoons unsalted butter
Optional Toppings:
- Fresh berries
- Whipped cream
- Mint leaves
Instructions
- Make the crust: In a food processor, pulse together flour, powdered sugar, and salt. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. Incorporate the egg yolk and 1 tablespoon of ice water, pulsing until the dough begins to come together; add additional water if necessary. Turn the dough onto a floured surface, shape into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Bake the crust: Preheat oven to 375°F (190°C). Roll out the chilled dough and press it evenly into a 9-inch tart pan. Trim any excess dough from the edges and prick the bottom with a fork. Line the tart shell with parchment paper and fill with pie weights or dried beans to prevent puffing. Bake for 15 minutes, then remove the weights and parchment paper. Continue baking for an additional 10 minutes or until the crust is golden and fully baked. Let cool completely before filling.
- Prepare the custard: In a medium saucepan, warm the whole milk with the scraped vanilla bean seeds and pod (or vanilla extract) over medium heat until it starts to steam; do not let it boil. In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until the mixture is pale and smooth. Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
- Cook the custard: Return the combined mixture back to the saucepan. Cook over medium heat, whisking continuously until the custard thickens and starts to bubble, approximately 3 to 5 minutes. Remove from the heat, discard the vanilla pod (if used), and stir in the unsalted butter until fully melted and incorporated.
- Assemble the tart: Pour the warm vanilla custard into the cooled tart shell and smooth the surface with a spatula. Cover the custard directly with plastic wrap to prevent a skin from forming. Chill the tart in the refrigerator for at least 2 hours or until the custard is fully set.
- Serve: Before serving, optionally garnish the tart with fresh berries, whipped cream, and mint leaves to add a burst of color and flavor.
Notes
- Prepare the tart shell a day ahead to save time on the day of serving.
- For a flavor variation, add citrus zest (like lemon or orange) to the custard mixture when heating the milk.
- Store any leftover tart covered in the refrigerator for up to 3 days to maintain freshness.
