Inspired by the classic French fruit tart, this Vanilla Bean Custard Tart has a crisp and buttery tart shell filled with creamy vanilla bean pastry cream and topped with a pile of fresh fruits. The combination between the crunch of the tart shell, the creamy vanilla bean pastry cream, and the fresh fruits on top is so good that one slice is never quite enough!
She’s beautiful, isn’t she? This tart is the kind of dessert that looks like you poured your heart and patience into it, but in reality it is surprisingly easy to make. You can prep the shell and the pastry cream in advance, then fill and decorate it with fresh fruits when you’re ready to serve it. Once you have your tart shell and your pastry cream, the tart comes together quickly!
Another wonderful thing about this Vanilla Bean Custard Tart is that there’s minimal bake time and you can top it with any fresh fruits you like, making it a perfect spring or summertime dessert! But, you can absolutely indulge in winter too, top it with cinnamon apples, pomegranate, or other fruits in season. Trust me, once you master the tart shell and the pastry cream, you’ll be making this Vanilla Bean Custard Tart on repeat!
WHY YOU’LL LOVE THIS VANILLA BEAN CUSTARD TART
- A show-stopper! It’s the kind of dessert that makes people go “Wow, you made that?!”
- You can save time and make the crust and the pastry cream in advance!
- They’re like a beauty that tastes as good as they look!
- Perfect for any occasion all year round
- This recipe is so versatile. Any fruits you like can be used for this tart.
INGREDIENTS NEEDED & NOTES TO MAKE THIS VANILLA BEAN CUSTARD TART
Fresh fruits – I’ve made this with everything from summer berries to winter fruits. You can use your favorite fruits, as long as they’re fresh and ripe; they will look beautiful, fresh, and bakery-worthy!
Milk – Grab the whole milk, do not use reduced fat milk! Fat milk effects the texture and flavor of the pastry cream. Whole milk provides the best flavor, with a thick and silky texture.
Butter – You’ll need this to make the pastry shell and also to make the pastry cream. You can use unsalted or salted butter, both works, but I recommend using unsalted butter so you can control the salt.
Egg – This recipe uses egg yolks to make the pastry cream. The proteins in the yolks coagulate when heated, creating a custard-like consistency, creamy texture, and rich flavor. It also contributes to the thickening process.
Sugar – You’ll need granulated sugar for the pastry cream and powdered sugar for the pastry shell.
Vanilla – I love using vanilla bean, this recipe uses seeds scraped from 1/2 vanilla bean. You can also use vanilla bean paste or vanilla extract.
Salt – This will do the job of balancing out the flavor.
Flour – No fancy flour needed, just a regular all-purpose flour!
Cornstarch – You’ll need this to help the pastry cream thickens.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
- 9.5-inch tart pan with removable bottom
- Pie weights or rice or beans
- Mixing bowls
- Pastry cutter or food processor
- A whisk
- Rubber spatula
- Parchment paper
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS VANILLA BEAN CUSTARD TART
(Be sure to check the printable recipe card below)
Pâte Sucrée (Pastry Shell):
250g (2 cups, spoon and level method) all-purpose flour
63g (1/2 cup) powdered sugar
1/4 teaspoon salt
170g (1 + 1/2 sticks) unsalted butter, cold
1 egg yolk
1 teaspoon vanilla bean paste
3-4 tablespoons water, cold
Vanilla Bean Pastry Cream:
480g (2 cups) whole milk
28g (2 tablespoon) unsalted butter
a pinch of salt
1/2 vanilla bean (or 1 teaspoon vanilla extract)
100g (1/2 cup) granulated sugar
6 large egg yolks
3 tablespoons cornstarch
STEP 1 – Prepare the Sweet Shortcrust Pastry
Cut the cold butter into small cubes, and set aside. Combine all-purpose flour, sugar, and salt together in a food processor. Process for 30 seconds to combine. Add in the cold butter and pulse until the butter is cut into the flour and you no longer see large pieces. The mixture will be clumpy, resembling a coarse meal.
Then, gradually add the egg yolk, vanilla extract, and 2 tablespoons of cold water while pulsing. Pulse the mixture until the dough comes together, forming large clumps. If the dough doesn’t come together, you can add an extra 1-2 tablespoons of cold water.
Make sure the dough is not too wet. It should hold together easily in a ball form but not sticky, and If there is still some flour that hasn’t been fully incorporated, that’s okay.
Transfer the dough onto a clean work surface, and knead the dough a few times just until it forms a smooth ball. Flatten the dough into a disc, about an inch thick, and wrap it with plastic wrap. Refrigerate it for at least 1 hour.
*** If you make this with a pastry cutter or with your fingertips, HERE’S HOW:
Cut the cold butter into small cubes, and set aside. Combine all-purpose flour, sugar, and salt together in a large bowl then add the butter cubes and gently toss the butter cubes through the flour mixture until each piece is well coated.
Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles a coarse meal (pea-sized chunks). Keep tossing the butter through the flour mixture as you work.
Whisk the egg yolk, 2 tablespoons of cold water, and vanilla extract together, then drizzle the mixture into the flour and butter. Mix in well using a stiff spatula or your clean hand until the dough comes together.
If the dough doesn’t come together, you can add an extra 1-2 tablespoons of cold water. Make sure the dough is not too wet. It should hold together easily in a ball form but not sticky, and If there is still some flour that hasn’t been fully incorporated, that’s ok.
Transfer the dough onto a clean work surface and knead the dough a few times just until it forms a smooth ball. Flatten the dough into a disc, about an inch thick, and wrap it with plastic wrap. Refrigerate it for at least 1 hour.
STEP 2 – Blind Bake the Crust
Place your chilled dough on a lightly floured surface. Let the dough sit for about 10 minutes until pliable. Gently smack the dough with the rolling pin so it loosens up, then roll out the dough to a rough 12-inch circle, or about 1/6 inch (4 mm) thick. Fold the dough over the pin to lift it, then quickly ease the dough into a 9.5-inch tart pan.
Use the tips of your fingers, and press the dough against the sides and bottom of the pan evenly. Trim the excess dough off the top of the pan, then poke the bottom of the tart shell with a fork.
Place the tart shell into the freezer for about 30 minutes, then preheat the oven to 350F. Crush parchment paper or aluminum foil, reopen it, and press it into the frozen tart shell, covering the edges.
Fill the shell with pie weights, dry beans, or rice, then blind bake the tart shell for about 20 minutes until the crust is set and light golden brown. Remove the pie weights, then continue to bake for about 10 minutes or until golden brown. Remove from the oven and let it cool completely.
STEP 3 – Make the Vanilla Bean Pastry Cream
Cut the vanilla bean lengthwise then use a small knife to scrape the seeds out.
In a medium pot, combine milk, half of the sugar, butter, salt, and vanilla bean. Heat the milk over medium heat and bring to a simmer. While heating the milk, place the remaining sugar, egg yolks, and cornstarch in a mixing bowl.
Whisk into a smooth paste, then add 1/2 cup of the warm milk into the egg mixture to temper the egg yolks. Gently mix the egg mixture, then add another 1/2 cup of hot milk. Mix until well combined.
Slowly pour the egg mixture back into the hot milk. Cook over medium heat, whisking constantly until thick, about 5 minutes. When the pastry cream is done it will be smooth and creamy.
Strain the pastry cream into a container or a medium bowl, then cover it with plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours before assembling the tart.
STEP 4 – Assemble THE VANILLA BEAN CUSTARD TARTand Enjoy!
Place the completely cooled pastry shell onto a serving plate, fill it with pastry cream, then top with fresh fruit slices. Chill the tart for at least one hour before serving, then enjoy!
HERE’S HOW TO STORE THE LEFTOVERS
This tart is best enjoyed the day it’s assembled, served chilled straight from the fridge for the best texture and flavor.
Once assembled, store any leftovers in an airtight container in the refrigerator. The tart will keep in the fridge for up to 3–4 days.
Freezing is not recommended, as the pastry cream does not freeze well.
Vanilla Bean Custard Tart
Inspired by the classic French fruit tart, this Vanilla Bean Custard Tart has a crisp and buttery tart shell filled with creamy vanilla bean pastry cream and topped with a pile of fresh fruits. The combination between the crunch of the tart shell, the creamy vanilla bean pastry cream, and the fresh fruits on top is so good that one slice is never quite enough!
Ingredients
Pâte Sucrée (Pastry Shell):
- 250g (2 cups, spoon and level method) all-purpose flour
- 63g (1/2 cup) powdered sugar
- 1/4 teaspoon salt
- 170g (1 + 1/2 sticks) unsalted butter, cold
- 1 egg yolk
- 1 teaspoon vanilla bean paste
- 3-4 tablespoons water, cold
Vanilla Bean Pastry Cream:
- 480g (2 cups) whole milk
- 28g (2 tablespoon) unsalted butter
- a pinch of salt
- 1/2 vanilla bean (or 1 teaspoon vanilla extract)
- 100g (1/2 cup) granulated sugar
- 6 large egg yolks
- 2 tablespoons cornstarch
Topping
- Fresh fruit slices of your choice
Instructions
STEP 1 – Prepare the Sweet Shortcrust Pastry
- Cut the cold butter into small cubes, and set aside. Combine all-purpose flour, sugar, and salt together in a food processor.
- Process for 30 seconds to combine. Add in the cold butter and pulse until the butter is cut into the flour and you no longer see large pieces. The mixture will be clumpy, resembling a coarse meal.
- Then, gradually add the egg yolk, vanilla extract, and 2 tablespoons of cold water while pulsing. Pulse the mixture until the dough comes together, forming large clumps.
- If the dough doesn’t come together, you can add an extra 1-2 tablespoons of cold water.
- Make sure the dough is not too wet. It should hold together easily in a ball form but not sticky, and If there is still some flour that hasn’t been fully incorporated, that’s okay.
- Transfer the dough onto a clean work surface, and knead the dough a few times just until it forms a smooth ball. Flatten the dough into a disc, about an inch thick, and wrap it with plastic wrap. Refrigerate it for at least 1 hour.
*** If you make this with a pastry cutter or with your fingertips.
- Cut the cold butter into small cubes, and set aside. Combine all-purpose flour, sugar, and salt together in a large bowl then add the butter cubes and gently toss the butter cubes through the flour mixture until each piece is well coated.
- Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles a coarse meal (pea-sized chunks). Keep tossing the butter through the flour mixture as you work.
- Whisk the egg yolk, 2 tablespoons of cold water, and vanilla extract together, then drizzle the mixture into the flour and butter. Mix in well using a stiff spatula or your clean hand until the dough comes together.
- If the dough doesn’t come together, you can add an extra 1-2 tablespoons of cold water. Make sure the dough is not too wet.
- It should hold together easily in a ball form but not sticky, and If there is still some flour that hasn’t been fully incorporated, that’s ok.
- Transfer the dough onto a clean work surface and knead the dough a few times just until it forms a smooth ball. Flatten the dough into a disc, about an inch thick, and wrap it with plastic wrap. Refrigerate it for at least 1 hour.
STEP 2 – Blind Bake the Crust
- Place your chilled dough on a lightly floured surface. Let the dough sit for about 10 minutes until pliable.
- Gently smack the dough with the rolling pin so it loosens up, then roll out the dough to a rough 12-inch circle, or about 1/6 inch (4 mm) thick. Fold the dough over the pin to lift it, then quickly ease the dough into a 9.5-inch tart pan.
- Use the tips of your fingers, and press the dough against the sides and bottom of the pan evenly. Trim the excess dough off the top of the pan, then poke the bottom of the tart shell with a fork.
- Place the tart shell into the freezer for about 30 minutes, then preheat the oven to 350F. Crush parchment paper or aluminum foil, reopen it, and press it into the frozen tart shell, covering the edges.
- Fill the shell with pie weights, dry beans, or rice, then blind bake the tart shell for about 20 minutes until the crust is set and light golden brown.
- Remove the pie weights, then continue to bake for about 10 minutes or until golden brown. Remove from the oven and let it cool completely.
STEP 3 – Make the Vanilla Bean Pastry Cream
- Cut the vanilla bean lengthwise then use a small knife to scrape the seeds out.
- In a medium pot, combine milk, half of the sugar, butter, salt, and vanilla bean. Heat the milk over medium heat and bring to a simmer.
- While heating the milk, place the remaining sugar, egg yolks, and cornstarch in a mixing bowl.
- Whisk into a smooth paste, then add 1/2 cup of the warm milk into the egg mixture to temper the egg yolks. Gently mix the egg mixture, then add another 1/2 cup of hot milk. Mix until well combined.
- Slowly pour the egg mixture back into the hot milk. Cook over medium heat, whisking constantly until thick, about 5 minutes. When the pastry cream is done it will be smooth and creamy.
- Strain the pastry cream into a container or a medium bowl, then cover it with plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours before assembling the tart.
STEP 4 – Assemble and Enjoy!
- Place the completely cooled pastry shell onto a serving plate, fill it with pastry cream, then top with fresh fruit slices. Chill the tart for at least one hour before serving, then enjoy!