Vanilla Custard Tart Recipe with Blind-Baked Pastry
A crisp shortcrust shell holds a smooth vanilla custard made with milk, eggs and cornstarch.
A crisp shortcrust shell holds a smooth vanilla custard made with milk, eggs and cornstarch. Chill the pastry before rolling, blind bake it until golden and temper the hot milk into the eggs gradually to avoid scrambling. Cook the custard until thick before filling the shell, then chill until set. The tart cuts cleanly when cold and pairs well with berries or fresh fruit. Rub flour, pastry sugar and cold butter to coarse crumbs; add yolk and ice water just until dough forms; chill 30 minutes. Heat oven to 190°C (375°F); roll pastry into a 23 cm tart pan, prick base, line with parchment and weights and bake 15 minutes; remove weights and bake 5 more minutes.
Recipe card
Vanilla Custard Tart Recipe with Blind-Baked Pastry
Equipment: Mixing bowls, measuring tools and suitable baking pan or appliance
Ingredients
Instructions
Pastry
Rub flour, pastry sugar and cold butter to coarse crumbs; add yolk and ice water just until dough forms; chill 30 minutes.
Blind bake
Heat oven to 190°C (375°F); roll pastry into a 23 cm tart pan, prick base, line with parchment and weights and bake 15 minutes; remove weights and bake 5 more minutes.
Custard
Heat milk until steaming; whisk custard sugar, eggs, cornstarch and salt, slowly whisk in hot milk, then return to pan and cook until thick and bubbling for 1 minute.
Fill
Stir in vanilla, pour hot custard into shell and smooth the surface.
Chill
Cool, then refrigerate at least 3 hours until set before slicing.
How to tell when it is ready
Cool, then refrigerate at least 3 hours until set before slicing.
Tips
- Rub flour, pastry sugar and cold butter to coarse crumbs.
- Heat oven to 190°C (375°F).
- Heat milk until steaming.
- Stir in vanilla, pour hot custard into shell and smooth the surface.
Troubleshooting
- If custard forms lumps, strain it hot.
- If shell shrinks, chill dough before baking.
Substitutions
- Use vanilla bean paste for extract.
- Use a prepared tart shell if fully baked.
Variations
- Add lemon zest to custard.
- Top with glazed seasonal fruit.
Serving suggestions
- Serve with berries.
- Add sliced peaches.
- Dust with icing sugar.
- Offer with tea.
Make ahead
Prepare the measured ingredients in advance. Refrigerate covered up to 3 days; keep chilled until serving.
Storage
Refrigerate covered up to 3 days; keep chilled until serving.
Food safety
Cook custard until thick and bubbling; refrigerate tart promptly.
Frequently asked questions
How do I know vanilla custard tart with crisp pastry is ready?
Cool, then refrigerate at least 3 hours until set before slicing.
How should I store vanilla custard tart with crisp pastry?
Refrigerate covered up to 3 days; keep chilled until serving.
Serve with berries. Refrigerate covered up to 3 days; keep chilled until serving.
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