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Vanilla Bean Custard Tart

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A classic dessert that combines a buttery, flaky pie crust with a smooth, rich vanilla bean custard filling. This indulgent tart is perfect for any occasion, topped with fresh berries for a burst of flavor.

Ingredients

Scale

For the Crust:

  • ½ recipe All-Butter Perfect Pie Dough
  • 1 egg white

For the Filling:

  • ⅓ cup granulated sugar
  • 4 tablespoons cornstarch
  • ¼ teaspoon coarse Kosher salt
  • 2 cups whole milk
  • ⅓ cup heavy whipping cream
  • 4 large egg yolks
  • 1 vanilla bean (seeds scraped) or 2 teaspoons vanilla bean paste
  • 3 tablespoons unsalted butter

Instructions

  • Prepare the Crust:
    Prepare the all-butter pie dough (refer to your recipe). Line a tart pan with parchment paper, roll out the dough, and transfer it to the pan. Trim the edges and freeze for 20 minutes.
  • Bake the Crust:
    Preheat the oven to 400°F (200°C). Cover the crust with foil and fill it with dried beans to weigh it down. Bake for 15 minutes. After 15 minutes, remove the foil and beans, brush the crust with egg white, and bake for an additional 12-15 minutes, or until golden brown. Set aside to cool.
  • Make the Filling:
    In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk and heavy cream until smooth.
  • Cook the Filling:
    Add the egg yolks one at a time, whisking after each addition. Scrape the vanilla bean seeds into the mixture or add the vanilla paste. Cook over medium heat, stirring constantly, for about 5-8 minutes until the mixture thickens and coats the back of a spoon.
  • Add Butter:
    Remove the pan from heat and stir in the butter until melted and smooth.
  • Pour the Filling:
    Pour the custard filling into the pre-baked tart crust.
  • Bake the Tart:
    Lower the oven temperature to 350°F (175°C). Bake for 35-40 minutes or until the custard is set around the edges but still slightly jiggly in the center.
  • Cool the Tart:
    Let the tart cool completely on a wire rack (this will take about 2-3 hours).
  • Serve:
    Optionally, top with fresh berries like strawberries, raspberries, or blueberries for added flavor and decoration.
  • Enjoy:
    Slice and enjoy this creamy, decadent tart!

Notes

  • Be sure to stir the filling constantly to prevent it from burning or forming lumps.
  • For a smoother custard, you can strain it through a fine-mesh sieve before pouring it into the crust.
  • The tart is best served the day it’s made, but it can be refrigerated for up to 2 days.

Nutrition

Find it online: https://easyfoodflash.com/vanilla-bean-custard-tart/