Classic Custard Tart
A buttery shortcrust pastry shell holds a smooth, lightly sweetened egg custard in this classic tart. The filling is baked low and slow until just set, giving it a clean, creamy flavor. Plan for about 1 hour of total prep and bake time, plus cooling.
Equipment
- Pie pan
- Mixing Bowls
- Whisk
- Rolling pin
- Oven
Ingredients
For the Pastry Crust:
- 1 ¼ cups all-purpose flour use unbleached for best flavor
- ⅔ cup unsalted butter chilled and diced
- ¼ cup granulated sugar
- 1 large egg organic preferred
For the Custard Filling:
- 3 cups whole milk or heavy cream for a richer flavor
- 1 teaspoon vanilla bean split and scraped
- 6 large eggs room temperature
- ¾ cup granulated sugar
Instructions
- For the pastry crust, combine the flour and sugar in a mixing bowl. Add the diced butter and rub together with your fingertips until it resembles coarse breadcrumbs.
- Mix in the egg until the dough just comes together. Wrap in plastic and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Roll out the dough on a lightly floured surface and line a 9-inch pie pan. Prick the base with a fork and blind bake for 15 minutes until golden.
- To make the custard, gently heat the milk with the vanilla bean until just boiling. Remove from the heat and allow to infuse.
- Whisk the eggs with the sugar in a separate bowl until pale and creamy. Gradually pour the infused milk into the egg mixture, whisking constantly.
- Strain the custard mixture into the baked tart shell and bake for 30 minutes until just set. The center should have a slight jiggle.
Notes
- For a deeper vanilla flavor, add a teaspoon of vanilla extract along with the vanilla bean.
Nutrition
Calories: 422kcalCarbohydrates: 45gProtein: 11gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 214mgSodium: 100mgPotassium: 224mgFiber: 1gSugar: 30gVitamin A: 857IUCalcium: 145mgIron: 2mg
Tried this recipe?Rate This Recipe!
