Easy Vanilla Bean Custard Tart
The Vanilla Bean Custard Tart is one of those absolute classics, rich and creamy and luxuriously smooth in the mouth. Perfect for a dinner party, special occasion, or even just for a treat to yourself, this fancy dessert always wows.
We guide you through every step to make perfect custard, with all the details you need on servings, nutrition information, what to serve with it, and common FAQs.
Why You’ll Love This Recipe
- No Tricks, Just Treats: The vanilla beans’ sweet perfume and unalloyed flavor transform this custard tart into an exquisite dessert.
- Rich & Creamy Texture: The custard is silky and inviting, which complements the crunchy pastry crust.
- Impressive Results with Simple Ingredients: It uses pantry staples like eggs, milk, and sugar, making it simple yet sophisticated.
- Crowd-Pleaser: Vanilla is a widely enjoyed flavour so this is a great option for parties
- Total Time: 1 hour 15 minutes
- Yield: One 9-inch tart 1x
Ingredients
Here’s what you’ll need for both the crust and the custard filling. Use the freshest ingredients for the best results.
For the Tart Crust
- 1 ¼ cups (160g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 1–2 tablespoons cold water
For the Vanilla Custard Filling
- 2 cups (500ml) whole milk
- 1 vanilla bean (or 1 teaspoon pure vanilla extract)
- ½ cup (100g) granulated sugar
- 4 large egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
Instructions
Step 1: Prepare the tart crust
- Combine dry ingredients: In a big bowl, combine the all-purpose flour and sugar.
- Cut in the butter: Add the cold, cubed butter and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
- Form the dough. Stir in the egg yolk and 1 to 2 tablespoons of cold water, until the dough just comes together. Avoid overworking it.
- Chill the dough. Form the dough into a disk, wrap it in plastic and refrigerate for at least 30 minutes.
- Roll and shape. On a floured surface, roll out the chilled dough into a 9-inch tart pan. Trim the edges and prick the bottom with a fork. Chill the crust in the refrigerator for 15 minutes.
Step 2: Pre-Bake the Crust
- Preheat the oven to 375°F (190°C)
- Fit chilled tart crust with parchment paper and fill it with pie weights or dried beans.
- Bake for 15 minutes, then take out weights and parchment paper. Continue baking for an additional 5-7 minutes, or until lightly golden. Set aside.
Step 3: Prepare the Vanilla Custard Filling
- Heat the milk and vanilla: Split the vanilla bean lengthwise and scrape the seeds. In a saucepan over medium heat, heat the milk, vanilla seeds, and bean pod until just simmering, then remove from the heat. Let it sit for 5 minutes. (If using vanilla extract, you add it later.)
- Whisk the egg mixture: In another bowl, whisk the egg yolks with the sugar and cornstarch until smooth. Slowly pour in the warm milk, whisking constantly to temper the eggs.
- Cook the custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 3-5 minutes). Discard the vanilla bean pod, then whisk in the butter. (If using vanilla extract, add it now.)
Step 4: Assemble and Bake
- Add the custard to the par-baked tart crust, using a spatula to smooth the top.
- Bake the filled tart in a 325-degree-F (160-degree-C) oven for 15 minutes, or until the custard is set but still a little jiggly in the middle.
- Let the tart cool to room temperature, then refrigerate until fully set, at least 2 hours.
Notes
How to Serve
- Keep it Chilled: This tart is ideally served cold or very slightly chilled from the fridge.
- Possible Garnish: Fresh berries, a sprinkle of powdered sugar, drizzles of caramel sauce
- Pairings: Delicious with a freshly brewed cup of coffee or a glass of sparkling wine.
Nutrition Information (Per Serving)
- Calories: 360 kcal
- Protein: 6g
- Carbohydrates: 39g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 145mg
- Sodium: 53mg
- Fiber: 1g
- Sugar: 20g
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Frequently Asked Questions (FAQs)
1. Can I prepare this tart ahead of time?
Absolutely! You can make this tart 2 days ahead. Refrigerate it, and put on any garnishes just before serving.
2. What if I’m running low on vanilla beans?
Alternatively, you can substitute the vanilla bean for 1 teaspoon pure vanilla extract. It won’t bring the depth, but it’s still tasty.
3. Do I need a tart pan?
A tart pan with a removable bottom is ideal for easy release and a clean presentation (verging on peep-show for the cake, in a good way), but if you have only pie dish, you can still use it to bake this cake. The edges won’t have that fancy fluted appearance, but it will taste delicious.
4. Can I use a gluten-free crust?
Yes, just use a gluten-free baking blend that contains xanthan gum in place of the all-purpose flour.
5. How should leftovers be stored?
Keep the tart in an airtight container in the fridge for 3 days. Don’t freeze, because the custard might separate when thawed.
Final Words
The Vanilla Bean Custard Tart is one of those classic desserts that’s just as rewarding to bake as to eat. What could they possibly be missing out on if they want to try either of these delectable foods, until they try that sweet and creamy filling wrapped in a soft buttery crust, it will surely impress whoever gets to taste it.
Feeling inspired? Try this recipe, and do show us how your photos of baking tips. Our goal is to create a community that feels passionate about delicious moments!