Baked Vanilla Bean Custard Tart
Baked Vanilla Bean Custard Tart
Ingredients
For the Sweet Pastry Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1 large egg yolk
- 2 tablespoons ice water
For the Vanilla Bean Custard Filling
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 vanilla bean, split lengthwise, seeds scraped
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon nutmeg, freshly grated, plus more for garnish
Instructions
- 1
To make the pastry crust: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 2
In a small bowl, whisk together the egg yolk and ice water. Add this mixture to the flour and butter mixture, mixing until just combined and a dough forms. Do not overmix. Gather the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
On a lightly floured surface, roll out the chilled dough into a 10-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough gently into the bottom and up the sides of the pan. Trim any excess dough from the edges. Prick the bottom of the crust all over with a fork. Refrigerate the tart shell for another 30 minutes.
⏱️ 10 min
- 4
Preheat your oven to 375°F. Line the chilled tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and pie weights, then continue to bake for another 5-7 minutes, or until the crust is lightly golden. Remove from the oven and let cool slightly.
⏱️ 25 min•🌡️ 375
- 5
Reduce oven temperature to 325°F.
00🌡️ 325
- 6
To make the custard filling: In a medium saucepan, combine the heavy cream, whole milk, vanilla bean pod, and scraped vanilla bean seeds. Heat over medium heat until just simmering, stirring occasionally. Remove from heat and let steep for 10 minutes. Remove and discard the vanilla bean pod.
⏱️ 15 min - 7
In a separate medium bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale.
⏱️ 3 min
- 8
Gradually temper the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Pour the custard mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (do not boil). This will take about 5-7 minutes.
⏱️ 10 min
- 9
Stir in the 1/4 teaspoon of freshly grated nutmeg. Pour the warm custard filling into the pre-baked tart shell. Carefully transfer the tart to the oven.
⏱️ 2 min
- 10
Bake for 25-30 minutes, or until the edges are set but the center still has a slight wobble. The custard will continue to set as it cools.
⏱️ 30 min•🌡️ 325
- 11
Remove the tart from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 1 hour before serving. Garnish with additional freshly grated nutmeg, if desired.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Vanilla Bean Custard Tart
For the Sweet Pastry Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1 large egg yolk
- 2 tablespoons ice water
For the Vanilla Bean Custard Filling
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1 vanilla bean, split lengthwise, seeds scraped
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon nutmeg, freshly grated, plus more for garnish
Instructions
- 1
To make the pastry crust: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
⏱️ 5 min - 2
In a small bowl, whisk together the egg yolk and ice water. Add this mixture to the flour and butter mixture, mixing until just combined and a dough forms. Do not overmix. Gather the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
On a lightly floured surface, roll out the chilled dough into a 10-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough gently into the bottom and up the sides of the pan. Trim any excess dough from the edges. Prick the bottom of the crust all over with a fork. Refrigerate the tart shell for another 30 minutes.
⏱️ 10 min - 4
Preheat your oven to 375°F. Line the chilled tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and pie weights, then continue to bake for another 5-7 minutes, or until the crust is lightly golden. Remove from the oven and let cool slightly.
⏱️ 25 min•🌡️ 375 - 5
Reduce oven temperature to 325°F.
00🌡️ 325 - 6
To make the custard filling: In a medium saucepan, combine the heavy cream, whole milk, vanilla bean pod, and scraped vanilla bean seeds. Heat over medium heat until just simmering, stirring occasionally. Remove from heat and let steep for 10 minutes. Remove and discard the vanilla bean pod.
⏱️ 15 min - 7
In a separate medium bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale.
⏱️ 3 min - 8
Gradually temper the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Pour the custard mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (do not boil). This will take about 5-7 minutes.
⏱️ 10 min - 9
Stir in the 1/4 teaspoon of freshly grated nutmeg. Pour the warm custard filling into the pre-baked tart shell. Carefully transfer the tart to the oven.
⏱️ 2 min - 10
Bake for 25-30 minutes, or until the edges are set but the center still has a slight wobble. The custard will continue to set as it cools.
⏱️ 30 min•🌡️ 325 - 11
Remove the tart from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 1 hour before serving. Garnish with additional freshly grated nutmeg, if desired.
⏱️ 60 min