Oh, the delight of whipping up a Vanilla Custard Tart! There’s just something so wonderfully comforting about a creamy custard nestled in a buttery tart shell that makes my heart sing. I first discovered this dessert during a family gathering at my grandmother’s house when I was a kid—she always made it for special occasions. The way the smooth custard contrasted with the crisp pastry was pure magic!
Now, whenever I make this tart, the smell of vanilla wafting through my kitchen transports me back to those joyful, laughter-filled days with family. Plus, it’s an impressive dessert that’s surprisingly simple to make, leaving everyone thinking you whipped it up from some fancy chef’s cookbook. Trust me, this tart is a showstopper that you’ll want to make again and again!
What’s in Vanilla Custard Tart?
Tart Shell: This buttery, flaky pastry is the foundation of the tart. I love using a pre-made pie crust for convenience, but making your own from scratch is incredibly rewarding if you have the time!
Milk: Whole milk creates a rich and creamy custard. You can also use a combo of milk and cream for an even more luxurious texture.
Egg Yolks: They contribute to the creaminess of the custard and add a lovely golden color. Always go for the best quality eggs you can find!
Sugar: Granulated sugar adds sweetness and balances the flavors. You can adjust the amount based on your taste.
Vanilla Bean or Extract: Vanilla is the star of this dish! Using real vanilla beans gives a deeper flavor and those delightful little specks throughout the custard, but pure vanilla extract works beautifully too.
Flour or Cornstarch: This helps thicken the custard, giving it that luscious, velvety texture we all love.
Is Vanilla Custard Tart Good for You?
Well, let’s just say it’s a treat, not a health food! However, it does have some redeeming qualities.
Egg Yolks: They provide protein and essential vitamins, including Vitamin D.
Milk: A good source of calcium and other nutrients.
The key is moderation. Enjoying a slice of this decadent tart can be a delightful indulgence on a special occasion or even a weekend treat. Just be mindful not to have it every day if you’re keeping an eye on the sugar and fat intake!
Ingredients List
– 1 pre-made tart shell, or homemade (serves about 8)
– 4 cups of whole milk
– 6 large egg yolks
– 3/4 cup granulated sugar
– 1-2 teaspoons pure vanilla extract or 1 vanilla bean
– 2 tablespoons of cornstarch or all-purpose flour
How to Make Vanilla Custard Tart?
1. Preheat your oven to 350°F (175°C). If you’re using a pre-made tart shell, just pop it in the oven for about 10-15 minutes until it’s lightly golden. If you’re making your own, roll out the dough and fit it into your tart pan, trimming any excess, and then bake.
2. In a saucepan over medium heat, combine the milk and vanilla (if you’re using the bean, split it and scrape the seeds into the milk). Heat until just below boiling, stirring occasionally.
3. In a bowl, whisk the egg yolks and sugar together until pale and creamy. Stir in the cornstarch or flour until smooth.
4. Slowly pour the hot milk into the egg mixture while whisking continuously to prevent curdling. This is crucial; don’t rush or you’ll end up with scrambled eggs!
5. Return the mixture to the saucepan. Cook over medium heat, stirring constantly until the mixture thickens and bubbles. It should coat the back of a spoon.
6. Remove from the heat and pour the custard into the baked tart shell. Let it cool at room temperature for a bit before transferring it to the fridge to chill and set, about 4 hours.
7. Once set, slice and serve plain or with your favorite fruit topping!
Delicious Tips and Tricks for Your Tart Adventure!
– For an extra flavor boost, try adding a splash of almond extract along with the vanilla.
– Fresh berries or a dusting of powdered sugar can make for a pretty topping.
– If you want to make a chocolate version, simply fold in some melted dark chocolate after you take the custard off the heat.
I hope you’ll give this Vanilla Custard Tart a try! There’s nothing quite like it to make you feel like a pastry pro in your own kitchen. If you do make it, I’d absolutely love to hear how it turns out for you! Happy baking!