French Custard Tart (Tarte à la Crème)
The French Custard Tart is a classic dessert featuring a buttery, flaky crust filled with a smooth, creamy vanilla custard. This elegant tart is simple yet indulgent, making it perfect for any occasion.
Ingredients
For the Tart Crust (Pâte Sucrée):
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (115g) unsalted butter, chilled and cubed
- 1/4 cup (50g) granulated sugar
- 1 egg yolk
- 2–3 tbsp cold water
For the Custard Filling:
- 2 cups (500ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 4 large egg yolks
- 2 tbsp cornstarch
- 1 tsp pure vanilla extract
- A pinch of salt
Instructions
1. Prepare the Tart Crust (Pâte Sucrée):
- In a mixing bowl, combine flour and sugar. Add the chilled butter and rub it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
- Mix in the egg yolk, then add cold water, one tablespoon at a time, until the dough just comes together.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll Out the Dough:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan with a removable bottom.
- Press the dough into the tart pan, trimming any excess, and prick the base with a fork.
- Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake for 15 minutes, remove the weights, and bake for another 10 minutes until lightly golden. Set aside to cool.
3. Make the Custard Filling:
- In a saucepan, heat the milk, heavy cream, and half of the sugar over medium heat until it just starts to simmer.
- In a separate bowl, whisk the egg yolks, remaining sugar, cornstarch, vanilla, and salt until smooth.
- Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium-low heat, stirring continuously, until it thickens and coats the back of a spoon (about 3–5 minutes). Do not boil.
4. Assemble the Tart:
- Pour the warm custard into the cooled tart shell and smooth the top with a spatula.
- Optional: For a brûléed finish, sprinkle a thin layer of sugar on top of the custard and caramelize it with a kitchen torch or under a broiler.
5. Chill and Serve:
- Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to set.
- Slice and serve as is, or garnish with fresh fruit or a dusting of powdered sugar.
Tips for Success:
- For an extra luxurious tart, use vanilla bean paste or scrape the seeds of a vanilla pod into the milk.
- To avoid a soggy crust, ensure the tart shell is fully baked and cooled before adding the custard.
- The custard can also be flavored with citrus zest, almond extract, or a touch of liqueur for variety.
This French Custard Tart is creamy, smooth, and absolutely delightful—a timeless dessert that’s sure to impress! 🥧✨