Silky Vanilla Bean Tart (Printable Version)
Crisp buttery crust meets smooth vanilla bean cream
# What You'll Need:
→ Tart Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1/4 tsp fine sea salt
05 - 1 large egg yolk
06 - 2 tbsp ice water, as needed
→ Vanilla Bean Pastry Cream
07 - 2 cups whole milk
08 - 1 vanilla bean, split and seeds scraped
09 - 4 large egg yolks
10 - 1/2 cup granulated sugar
11 - 1/4 cup cornstarch
12 - 2 tbsp unsalted butter, softened
13 - Pinch of salt
→ Assembly
14 - Fresh berries or fruit, optional
15 - Powdered sugar, optional
# How To Make It:
01 - Pulse flour, powdered sugar, and salt in a food processor to combine. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse again. Add ice water 1 tablespoon at a time just until dough comes together. Flatten into a disk, wrap in plastic, and chill for at least 1 hour.
02 - Preheat oven to 350°F.
03 - On a lightly floured surface, roll out dough to fit a 9-inch tart pan. Press into the pan and trim excess. Prick the base with a fork.
04 - Line crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake for another 8-10 minutes until golden. Let cool completely.
05 - Heat milk and vanilla bean (both seeds and pod) in a medium saucepan over medium heat until just simmering. Remove pod.
06 - Whisk egg yolks, sugar, cornstarch, and salt in a bowl until pale and smooth.
07 - Slowly pour hot milk into egg mixture while whisking constantly. Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and bubbling for 2-3 minutes.
08 - Remove from heat and stir in butter until smooth. Transfer to a bowl, cover with plastic wrap directly on surface, and chill until cold for at least 1 hour.
09 - Spread chilled pastry cream evenly into cooled tart shell. Top with fresh berries or fruit if desired. Dust with powdered sugar before serving if desired.
# Expert Suggestions:
01 -
- The contrast between that buttery, snap-of-a-cookie crust and the velvet cream filling is something you'll dream about
- Fresh vanilla beans transform simple custard into something that feels luxurious and worthy of celebration
02 -
- Pastry cream can seem intimidating but the key is whisking constantly once you return it to the heat, otherwise you'll end up with scrambled eggs
- The plastic wrap trick prevents a skin from forming on your cream, which would ruin that perfectly smooth texture
03 -
- If your cream seems lumpy after cooking, simply press it through a fine-mesh sieve and nobody will ever know
- The difference between good and great vanilla beans is enormous, so treat yourself to the best quality you can find