Creamy Custard Tart (Printable version)
Silky vanilla custard nestled in a buttery, flaky pastry shell baked to a golden finish.
# Ingredient List:
→ Pastry
01 - 1 1/4 cups all-purpose flour (160 g)
02 - 1/4 cup granulated sugar (50 g)
03 - 1/2 cup unsalted butter, cold and cubed (115 g)
04 - 1 large egg yolk
05 - 2-3 tablespoons ice water
06 - Pinch of salt
→ Custard Filling
07 - 2 cups whole milk (480 ml)
08 - 1/2 cup heavy cream (120 ml)
09 - 3/4 cup granulated sugar (150 g)
10 - 4 large eggs
11 - 2 teaspoons pure vanilla extract
12 - 1 tablespoon cornstarch
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9-inch tart pan with removable bottom.
02 - Combine flour, sugar, and salt in a large bowl. Rub in cold butter with fingertips until mixture resembles coarse crumbs.
03 - Add egg yolk and 2 tablespoons ice water. Mix gently until dough forms, adding extra water if necessary.
04 - Shape dough into disk, wrap in plastic, and refrigerate for 30 minutes.
05 - Roll dough on floured surface and line tart pan, trimming excess. Prick base with fork.
06 - Line crust with parchment, add baking weights, and bake 15 minutes. Remove weights and bake 10 minutes more until lightly golden. Cool slightly.
07 - Whisk eggs, sugar, and cornstarch until smooth in a medium bowl.
08 - In saucepan, heat milk and cream to just simmering. Slowly whisk into egg mixture, stirring constantly. Add vanilla extract.
09 - Pour custard into pre-baked crust.
10 - Bake 20 to 25 minutes until custard is set but slightly wobbly in center.
11 - Allow tart to cool completely, then refrigerate at least 2 hours before serving.
# Expert Suggestions:
01 -
- The contrast between a buttery, crisp pastry and the silkiest custard you've ever tasted is genuinely life-changing
- It looks absolutely stunning on the table but honestly isn't as difficult as people think once you understand the technique
- This dessert has a quiet elegance that works for both casual dinners and fancy occasions
02 -
- The wobble in the center when you remove it from the oven is absolutely critical, overbaked custard will be grainy and rubbery, underbaked will be runny, so trust the wobble test more than the timer
- Room temperature eggs blend into the cream so much more smoothly than cold ones, and this one detail transforms the texture from acceptable to genuinely silky
- Tempering the eggs by slowly adding hot cream while whisking prevents them from scrambling into a chunky mess, rushing this step is the most common mistake in custard making
03 -
- If your pastry cracks or tears while lining the pan, don't panic, just press the pieces together and fill any holes with a scrap of dough, the custard filling will hide any imperfections beautifully
- Make this tart a day ahead if you can, the flavors deepen and the pastry stays crispier than if you serve it the same day