Velvety Vanilla Custard Tart

Indulge in the creamy elegance of a velvety vanilla custard tart! This delightful dessert features a buttery, flaky crust filled with a rich, smooth custard, making it the perfect centerpiece for any occasion. With easy-to-follow steps, you'll learn how to craft both the tart shell and the luscious filling, resulting in a stunning dessert that will impress your friends and family. Don't forget to garnish with fresh berries and mint for an extra touch. Enjoy the sweet satisfaction of homemade baking!

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Ingredients

For the Tart Shell:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ teaspoon salt

1 stick (½ cup) unsalted butter, chilled and cut into small cubes

1 large egg yolk

2-3 tablespoons cold water

For the Vanilla Custard Filling:

2 cups whole milk

1 cup heavy cream

½ cup granulated sugar

6 large egg yolks

1 tablespoon cornstarch

1 tablespoon pure vanilla extract

¼ teaspoon salt

For Garnish:

Fresh berries (e.g., strawberries, blueberries, raspberries)

Mint leaves (optional)

Instructions

Prepare the Tart Shell:

- In a large mixing bowl, whisk together the flour, powdered sugar, and salt.

- Add the chilled butter cubes to the bowl, and using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

- Stir in the egg yolk. Gradually add cold water, one tablespoon at a time, until the dough comes together.

- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Bake the Tart Shell:

- Preheat your oven to 350°F (175°C).

- On a floured surface, roll out the chilled dough into a circle that’s about ¼ inch thick. Carefully transfer it into a 9-inch tart pan, pressing it into the edges.

- Trim any excess dough, then poke the bottom with a fork to prevent bubbling.

- Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until lightly golden.

- Let the tart shell cool completely.

Make the Vanilla Custard Filling:

- In a medium saucepan, combine the milk and heavy cream, and heat over medium heat until just steaming (do not boil).

- In a bowl, whisk together the egg yolks, granulated sugar, cornstarch, and salt until smooth.

- Gradually pour the hot milk mixture into the egg mixture, whisking continuously to temper the eggs.

- Pour the entire mixture back into the saucepan and cook over medium-low heat, whisking constantly, until the custard thickens (about 5-7 minutes). It should coat the back of a spoon.

- Remove from heat and stir in the vanilla extract.

- Pour the custard into the cooled tart shell and smooth the top. Refrigerate for at least 4 hours, or until the filling is set.