Vanilla Custard Tart

Vanilla Custard Tart

A buttery tart shell cradles a silky baked vanilla custard flecked with real vanilla bean.

Total 3 hr Makes 8 slices Calories 328/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This tart pairs a crisp, blind-baked pastry shell with a slow-baked vanilla custard that sets to a delicate wobble. A dusting of nutmeg on top and a slow oven keep the filling smooth and crack-free, making it a refined finish to a dinner party or a quiet afternoon with coffee.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 egg yolk
  • 2 tablespoons ice water
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 vanilla bean, split and scraped
  • 4 large eggs
  • 2 large egg yolks
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg

Method

  1. In a food processor, pulse the flour, sugar, and salt to combine. Add the cold butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces.

  2. Add the egg yolk and ice water, pulsing just until the dough comes together. Turn out onto a work surface, flatten into a disk, wrap, and chill 30 minutes.

  3. Roll the dough out on a lightly floured surface to a 12-inch round and press it into a 9-inch tart pan, trimming excess and pressing it up the fluted sides. Chill 15 minutes.

  4. Preheat the oven to 375°F. Line the chilled crust with parchment and fill with pie weights.

  5. Blind bake the crust for 20 minutes, then remove the weights and parchment and bake 8 to 10 more minutes until pale golden and dry to the touch. Cool on a rack while preparing the filling.

  6. Reduce the oven temperature to 325°F.

  7. In a saucepan, combine the milk, heavy cream, and scraped vanilla bean seeds and pod. Heat over medium until steaming, about 5 minutes, then remove from heat and let steep 10 minutes.

  8. In a bowl, whisk the eggs, egg yolks, sugar, vanilla extract, and salt until smooth and lightened in color.

  9. Remove the vanilla pod from the milk mixture. Slowly whisk the warm milk into the egg mixture in a thin stream to temper, whisking constantly to prevent curdling.

  10. Strain the custard through a fine-mesh sieve into a pitcher or bowl to remove any bits of cooked egg.

  11. Place the cooled tart shell on a baking sheet and pour in the strained custard, filling nearly to the top of the crust.

  12. Grate fresh nutmeg lightly over the surface of the custard.

  13. Bake at 325°F until the custard is set at the edges but still jiggles slightly in the center, 35 to 40 minutes.

  14. Cool the tart completely on a rack, then refrigerate at least 2 hours before slicing to allow the custard to fully set.

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    Vanilla Custard Tart

    This tart pairs a crisp, blind-baked pastry shell with a slow-baked vanilla custard that sets to a delicate wobble. A dusting of nutmeg on top and a slow oven keep the filling smooth and crack-free, making it a refined finish to a dinner party or a quiet afternoon with coffee.

    3 hr 8 slices 328 cal

    Ingredients

    • 1 1/4 cups all-purpose flour
    • 1/4 cup granulated sugar
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter, cold and cubed
    • 1 egg yolk
    • 2 tablespoons ice water
    • 2 cups whole milk
    • 1/2 cup heavy cream
    • 1 vanilla bean, split and scraped
    • 4 large eggs
    • 2 large egg yolks
    • 2/3 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly grated nutmeg

    Method

    1. 1

      In a food processor, pulse the flour, sugar, and salt to combine. Add the cold butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces.

    2. 2

      Add the egg yolk and ice water, pulsing just until the dough comes together. Turn out onto a work surface, flatten into a disk, wrap, and chill 30 minutes.

    3. 3

      Roll the dough out on a lightly floured surface to a 12-inch round and press it into a 9-inch tart pan, trimming excess and pressing it up the fluted sides. Chill 15 minutes.

    4. 4

      Preheat the oven to 375°F. Line the chilled crust with parchment and fill with pie weights.

    5. 5

      Blind bake the crust for 20 minutes, then remove the weights and parchment and bake 8 to 10 more minutes until pale golden and dry to the touch. Cool on a rack while preparing the filling.

    6. 6

      Reduce the oven temperature to 325°F.

    7. 7

      In a saucepan, combine the milk, heavy cream, and scraped vanilla bean seeds and pod. Heat over medium until steaming, about 5 minutes, then remove from heat and let steep 10 minutes.

    8. 8

      In a bowl, whisk the eggs, egg yolks, sugar, vanilla extract, and salt until smooth and lightened in color.

    9. 9

      Remove the vanilla pod from the milk mixture. Slowly whisk the warm milk into the egg mixture in a thin stream to temper, whisking constantly to prevent curdling.

    10. 10

      Strain the custard through a fine-mesh sieve into a pitcher or bowl to remove any bits of cooked egg.

    11. 11

      Place the cooled tart shell on a baking sheet and pour in the strained custard, filling nearly to the top of the crust.

    12. 12

      Grate fresh nutmeg lightly over the surface of the custard.

    13. 13

      Bake at 325°F until the custard is set at the edges but still jiggles slightly in the center, 35 to 40 minutes.

    14. 14

      Cool the tart completely on a rack, then refrigerate at least 2 hours before slicing to allow the custard to fully set.