This Classic Vanilla Custard Tart is a timeless dessert featuring a smooth, rich, and velvety vanilla custard nestled in a flaky, golden-brown crust. The simplicity of the ingredients allows the pure flavor of vanilla to shine through, creating a comforting and elegant treat. The buttery crust provides a delightful textural contrast to the creamy custard, making each bite a harmonious blend of textures and flavors. This tart is perfect for any occasion, from a simple family dessert to a more formal gathering. Its understated elegance and universally appealing flavor make it a crowd-pleaser. The gentle sweetness and the aromatic essence of vanilla create a truly satisfying and classic dessert experience. Enjoy it slightly warm or chilled, perhaps with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence. The process of baking this tart fills the kitchen with a warm and inviting aroma, promising a truly delightful final product.
Ingredients:
For the Sweet Shortcrust Pastry (Pâte Sucrée):
- 1 1/2 cups (190g) all-purpose flour, plus more for dusting
- 1/2 cup (100g) unsalted butter, cold and cubed
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 2-3 tablespoons ice water
- Pinch of salt
For the Vanilla Custard Filling:
- 2 cups (475ml) whole milk
- 1/2 cup (100g) granulated sugar
- 4 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions:
1. Make the Sweet Shortcrust Pastry:
In a medium bowl, whisk together the flour and salt. Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see some small pieces of butter.
In a separate small bowl, whisk together the granulated sugar and the egg yolk until lightly combined. Gradually add the ice water, one tablespoon at a time, mixing until a shaggy dough just starts to come together. Be careful not to add too much water.
Turn the dough out onto a lightly floured surface and gently bring it together into a disk. Be careful not to overwork the dough, as this can make it tough. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to allow it to chill and the gluten to relax. This chilling time is crucial for a flaky crust.
2. Roll Out the Pastry:
Once the dough is chilled, lightly flour your work surface and rolling pin. Roll out the dough into a circle or rectangle (depending on your tart pan shape) about 1/8 inch thick. Carefully transfer the rolled-out dough to an 8 or 9-inch square or round tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim off any excess dough and crimp the edges decoratively, if desired.
3. Blind Bake the Crust (Optional but Recommended):
To ensure a crisp bottom crust, it’s recommended to blind bake it. Preheat your oven to 375°F (190°C). Line the pastry-lined pan with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes. Carefully remove the parchment paper and weights and continue baking for another 5-10 minutes, or until the crust looks lightly golden and set. Let the crust cool slightly while you prepare the filling.
4. Make the Vanilla Custard Filling:
In a medium saucepan, whisk together the whole milk and half of the granulated sugar (1/4 cup). Place the saucepan over medium heat and bring the milk mixture to a simmer, stirring occasionally to dissolve the sugar. Do not let it boil.
While the milk is heating, in a separate medium bowl, whisk together the egg yolks, the remaining granulated sugar (1/4 cup), cornstarch, and salt until the mixture is pale yellow and smooth. This step is important to prevent lumps in your custard.
Once the milk mixture is simmering, slowly pour about half of the hot milk into the egg yolk mixture while whisking constantly and vigorously. This process, called tempering, gradually raises the temperature of the egg yolks and prevents them from scrambling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk. Place the saucepan back over medium-low heat and cook, stirring constantly with a whisk, until the custard thickens significantly and coats the back of a spoon. This should take about 5-8 minutes. Continue stirring to prevent the custard from sticking to the bottom of the pan.
Remove the saucepan from the heat and stir in the pure vanilla extract.
5. Assemble and Bake the Tart:
Pour the warm vanilla custard filling into the pre-baked or unbaked tart crust. Spread it evenly with a spatula.
Place the tart in the preheated oven at 325°F (160°C). Bake for approximately 25-35 minutes, or until the custard is set around the edges but still slightly jiggly in the center. The baking time may vary depending on your oven and the depth of your tart.
6. Cool and Serve:
Once the tart is baked, remove it from the oven and let it cool completely on a wire rack at room temperature. As it cools, the custard will continue to set. Once cooled to room temperature, you can refrigerate the tart for at least 2-3 hours, or preferably overnight, to allow it to chill thoroughly.
Before serving, you can dust the top of the tart with powdered sugar or garnish with fresh fruit, if desired. Slice and serve this classic Vanilla Custard Tart. Enjoy the creamy vanilla filling and the satisfyingly crisp crust!