Vanilla Bean Custard Tart Recipe
A buttery shortcrust pastry cradles silky vanilla bean-speckled custard, creating a delicate balance of crisp and creamy textures in each elegant bite.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">500ml full-fat milk</li><li class="ingredients-single-item">100ml double cream</li><li class="ingredients-single-item">2 vanilla pods, split lengthwise and seeds scraped (or 2 tbsp vanilla bean paste)</li><li class="ingredients-single-item">6 large egg yolks</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">25g cornflour</li><li class="ingredients-single-item">Pinch of salt</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Fine mesh sieve</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour, salt, and cubed cold butter in a food processor and pulse until the mixture resembles fine breadcrumbs (or rub the butter into the flour by hand). The cold butter creates small pockets of fat that will make your pastry flaky when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the caster sugar and pulse briefly to combine. Then add the egg yolk and 2 tablespoons of ice-cold water, pulsing until the dough just starts to come together. If needed, add the remaining tablespoon of water, but be careful not to overwork the dough as this will develop gluten and make your pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and shape into a disc without kneading. Wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, which prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making sure it's large enough to line your tart tin. Carefully drape the pastry over your rolling pin and unroll it over the tin. Gently press into the corners, allowing a slight overhang. Don't stretch the pastry as it will shrink back during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Prick the base all over with a fork (this prevents air bubbles), then line with baking parchment and fill with baking beans or rice. This blind baking technique ensures your pastry base cooks through without puffing up. Chill for 15 minutes in the freezer – this extra step helps prevent shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake the pastry case for 15 minutes, then remove the beans and parchment and return to the oven for another 10-12 minutes until the base is golden and crisp. The pastry should look dry and biscuity. Trim any excess pastry while still warm using a sharp knife. Reduce the oven temperature to 160°C (140°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry is baking, prepare your custard filling. In a medium saucepan, heat the milk, cream, vanilla pods and scraped seeds (or vanilla bean paste) until just below boiling point. Remove from heat and let the vanilla infuse for 10 minutes – this draws out the maximum flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large bowl, whisk together the egg yolks, sugar, cornflour, and salt until pale and creamy. The mixture should ribbon when the whisk is lifted. The cornflour acts as a stabilizer, ensuring your custard sets properly without curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the vanilla pods from the milk mixture (if using). Gradually pour the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling. This tempering technique slowly brings up the temperature of the eggs without cooking them.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take about 5-7 minutes – be patient and don't rush this step with high heat.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Pass the custard through a fine-mesh sieve into a clean bowl to ensure a silky-smooth texture, discarding any lumps or remaining vanilla pod pieces. Cover the surface directly with cling film to prevent a skin from forming and allow to cool slightly for about 5 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Pour the warm (not hot) custard into the pre-baked tart shell. If the custard is too hot, it could soak into the pastry and make it soggy. Carefully transfer to the oven and bake for 20-25 minutes until the custard is just set with a slight wobble in the center – it will continue to set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove from the oven and allow to cool completely at room temperature before refrigerating for at least 2 hours or overnight. The cooling process is crucial for the custard to set properly and develop its full flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Just before serving, carefully remove the tart from the tin. For a professional finish, you can dust the edges lightly with icing sugar or decorate with fresh berries. Slice with a warm, sharp knife for clean cuts through the silky custard. Your vanilla bean custard tart will keep refrigerated for up to 2 days, though the pastry will be at its crispest on the day it's made.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
How do I prevent a soggy bottom on my custard tart?
Thoroughly blind bake your pastry case until golden and crisp before adding filling. Ensure your pastry is cold before baking (freeze for 15 minutes), prick the base well with a fork, and use baking beans. Let the custard cool slightly before pouring it into the case to prevent steam softening the base.
Why does my custard filling sometimes curdle or crack?
Custard curdles when eggs cook too quickly at high temperatures. Always temper eggs by gradually adding warm milk while whisking constantly. Cook over medium-low heat, stirring continuously. Cracks appear when custard is overbaked - remove from oven while it still has a slight wobble in the centre.
Can I make this tart without vanilla pods?
Yes, substitute vanilla pods with 2 tablespoons of vanilla bean paste for similar flavour and visual flecks. Pure vanilla extract (2 teaspoons) works too, though you'll miss the characteristic black specks. Avoid artificial vanilla essence as it won't provide the deep, authentic flavour needed for this classic dessert.
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