Velvety Vanilla Custard Tart

Dive into the world of baking with this step-by-step guide to creating a Velvety Vanilla Custard Tart. This elegant dessert features a creamy filling nestled in a perfectly baked shell, offering a delightful balance of textures and flavors. Learn the secrets of making a flaky tart shell from scratch and crafting a rich custard filling infused with pure vanilla. Impress your guests or pamper yourself with a luxurious treat perfect for any occasion. Enjoy this culinary adventure and unleash your inner pastry chef!

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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, combine the all-purpose flour, powdered sugar, and salt. Whisk until well blended.

- Add the chilled butter cubes into the dry ingredients. Using a pastry cutter or your fingertips, mix the ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.

- Incorporate the egg yolk, then gradually add cold water, one tablespoon at a time, mixing until the dough holds together but isn’t sticky.

- Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to firm up.

Bake the Tart Shell:

- Preheat your oven to 350°F (175°C).

- On a lightly floured surface, roll out the chilled dough into a circle about ¼ inch thick. Carefully transfer this into a 9-inch tart pan, pressing the dough into the edges and corners.

- Trim any excess dough around the edges, then use a fork to poke holes in the bottom to prevent puffing during baking.

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

- Allow the tart shell to cool completely on a wire rack.

Make the Vanilla Custard Filling:

- In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is steaming and just below boiling—do not let it boil.

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

- Carefully pour the hot milk mixture into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling (this process is known as tempering).

- Return the entire mixture to the saucepan over medium-low heat. Stir constantly until the custard thickens and coats the back of a spoon, approximately 5-7 minutes.

- Remove from heat and stir in the pure vanilla extract for flavor.

- Pour the custard into the cooled tart shell, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours, or until the custard is fully set.

Serve:

- After the custard has set, gently remove the tart from the pan, being careful not to break the edges.

- Before serving, adorn the top with fresh berries and optionally garnish with mint leaves for an added touch of elegance.

- Slice the tart into wedges and enjoy the delightful layers of velvety vanilla custard!

Prep Time: 20 minutes | Total Time: 5 hours 30 minutes | Servings: 8

- Presentation Tips: For an extra wow factor, dust the tart lightly with powdered sugar before serving and arrange the berries artistically on top for a colorful display.