Classic French Vanilla Custard Tart

Ingredients

• For the pastry crust: For the pastry crust:
• 1 1/2 cups (180g) all-purpose flour 1 1/2 cups (180g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1 large egg yolk 1 large egg yolk
• 1 tablespoon ice water 1 tablespoon ice water
• For the vanilla custard filling: For the vanilla custard filling:
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 vanilla bean, split and seeds scraped out 1 vanilla bean, split and seeds scraped out

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 9g
• Carbohydrates (total, sugars): 38g, 20g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a food processor, combine the flour and sugar. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
3. 3.
   In a small bowl, whisk together the egg yolk and ice water. Add the egg mixture to the food processor and pulse until the dough comes together.
4. 4.
   Transfer the dough to a lightly floured surface and knead it gently until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5. 5.
   Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess.
6. 6.
   In a saucepan, heat the milk over medium heat until it begins to simmer. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
7. 7.
   Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
8. 8.
   Remove the saucepan from the heat and stir in the vanilla extract and scraped vanilla bean seeds.
9. 9.
   Pour the custard filling into the prepared tart shell and smooth the top with a spatula.
10. 10.
    Bake the tart in the preheated oven for 30-35 minutes, or until the custard is set and the crust is golden brown.
11. 11.
    Remove the tart from the oven and let it cool completely before refrigerating for at least 2 hours.
12. 12.
    Once chilled, dust the tart with powdered sugar before serving.

Treat your ingredients with care...

• Vanilla bean — To extract the seeds, split the vanilla bean lengthwise and use the back of a knife to scrape out the tiny black seeds. These seeds add intense vanilla flavor to the custard.

Tips & Tricks

• For a more pronounced vanilla flavor, you can steep the split vanilla bean in the warm milk for 10 minutes before proceeding with the recipe.
• Make sure to let the tart cool completely before refrigerating to allow the custard to set properly.
• Serve the tart chilled for the best texture and flavor.
• Dust the powdered sugar just before serving to maintain its visual appeal.
• Pair the tart with a dollop of freshly whipped cream for an extra indulgence.

Serving advice

Serve each slice of the Classic French Vanilla Custard Tart on a dessert plate, accompanied by a small scoop of vanilla ice cream or a drizzle of caramel sauce for an extra touch of decadence.

Presentation advice

To enhance the presentation, garnish the tart with a few fresh berries or a sprig of mint. The contrast of colors will make the tart even more visually appealing.