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In the realm of desserts, few creations capture the heart quite like the velvety vanilla custard tart. This elegant pastry is a celebration of simplicity and sophistication, marrying the rich, complex flavors of vanilla custard with a perfectly baked tart shell. Its creamy filling, encased in a buttery crust, not only pleases the palate but also serves as a stunning centerpiece for any gathering. Whether it’s a festive occasion or a casual dinner, the velvety vanilla custard tart elevates the dessert experience, making it a beloved choice across various cultures and cuisines.

Velvety Vanilla Custard Tart

Discover the timeless charm of velvety vanilla custard tart, a dessert that blends simplicity with elegance. This creamy, rich treat features a buttery tart shell and a luscious vanilla-infused custard filling, making it a showstopper for any occasion. From its historical roots in Europe to modern variations worldwide, learn the essential techniques and high-quality ingredients needed to craft this delightful dessert. Perfect for sharing and enjoying with loved ones, elevate your baking skills with this classic recipe.
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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 these dry ingredients together until well blended.

      - Add the chilled butter cubes to the bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs, with some small pea-sized pieces remaining.

        - Incorporate the egg yolk into the mixture. Gradually add cold water, one tablespoon at a time, mixing gently until the dough begins to come together.

          - Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for a minimum of 1 hour to firm up.

            Bake the Tart Shell:

              - Preheat your oven to 350°F (175°C).

                - On a floured surface, roll out the chilled dough into a circle, approximately ¼ inch thick. Carefully lift and press it into a 9-inch tart pan, ensuring it fits snugly into the edges.

                  - Trim any overhanging dough and pierce the bottom of the shell with a fork to prevent bubbles 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 carefully remove the weights and parchment. Bake for an additional 10 minutes, or until the shell is lightly golden.

                      - Once done, 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 but not boiling, stirring occasionally.

                            - In a separate bowl, whisk together the egg yolks, granulated sugar, cornstarch, and salt until the mixture is smooth and pale.

                              - Slowly pour the hot milk mixture into the egg mixture, whisking continuously to temper the eggs and avoid curdling.

                                - Return the combined mixture to the saucepan and cook over medium-low heat. Stir constantly for about 5-7 minutes until the custard thickens and coats the back of a spoon.

                                  - Remove the saucepan from the heat and stir in the vanilla extract.

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

                                      Serve:

                                        - When ready to serve, carefully remove the tart from the pan by gently lifting it out.

                                          - Just before serving, garnish the tart with an assortment of fresh berries and a sprinkle of mint leaves for an added touch of color and flavor, if desired.

                                            - Slice and enjoy your delectable velvety vanilla custard tart!

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