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Vanilla custard tart slice
Buttery pastry shell with homemade vanilla custard

Classic Vanilla Custard Tart

Author: Flavelo
Recipes Cakes and Desserts
The secret to a perfect tart is the balance between the crumbly shortcrust pastry (pâte brisée) and the silky filling. The dough is good when it has a sandy texture and melts in your mouth, achieved by using cold butter. The custard is at its best when using real vanilla beans.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 8 servings
🔥 Calories 360 kcal
🌍 Cuisine European

Ingredients

Equipment Needed

  • Tart pan (ceramic or metal)
  • Rolling pin
  • Whisk
  • Pie weights or dried beans

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Rub flour and cold butter together until it looks like wet sand. Mix in powdered sugar, salt, and egg yolks. Knead briefly.

Tip: Warm hands melt butter, which makes tough pastry. Use a food processor if you have one.
2 ✓

Wrap in plastic and chill for 30 minutes.

Tip: Chilling re-solidifies the butter, ensuring a flaky texture.
3 ✓

Roll out and line the tart pan. Fill with parchment and weights (blind bake) at 350°F (180°C) for 15 mins. Remove weights and bake 5 more mins.

Tip: Weights prevent the crust from puffing up or sliding down.
4 ✓

For the cream: Boil most of the milk with vanilla. Whisk remaining cold milk with cornstarch and granulated sugar.

Tip: Always mix cornstarch with cold liquid first to avoid lumps.
5 ✓

Pour starch mixture into hot milk, whisking constantly until thickened.

Tip: Pour immediately into the crust; it sets fast.
6 ✓

Pour hot custard into the shell. Bake 20 more mins until set but jiggly. Cool completely.

Tip: It only slices cleanly when cold.

Recipe FAQ

Why did the crust shrink?
You didn't rest it enough or over-kneaded it, activating the gluten. Relax the dough in the fridge!
Soggy bottom?
Blind bake the crust before filling, or brush with egg white right after blind baking.

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 1 1/4 sticks (5 oz) Cold Butter (cubed)
  • 3/4 cup Powdered Sugar
  • 2 large Egg Yolks
  • 1 bean Vanilla Bean
  • 2 cups Milk
  • 1/2 cup Granulated Sugar
  • 1/3 cup Cornstarch
  • 1 pinch Salt