Traditional French Custard Tart

Experience the elegance and delight of a Traditional French Custard Tart, also known as “Tarte à la Crème Pâtissière.” This classic dessert combines a rich, creamy custard filling with a buttery, flaky puff pastry crust. Perfect for any occasion, this tart is sure to impress with its delicate flavors and beautiful presentation. Follow this detailed recipe to create your own exquisite French Custard Tart at home.

Ingredients:

Crème Pâtissière (Pastry Cream):

• 1 litre / 1 quart milk, full fat
• 2 vanilla beans, seeds scraped, beans reserved
• 1 cup caster sugar, separated
• 120g / 4.2 oz egg yolks (~6 to 7 large eggs, 100 ml)
• 1 large egg (55 – 60g / 2 oz)
• 7 tbsp (70g) cornflour/cornstarch (scoop and level)
• 50g (5 tbsp) unsalted butter, cut into 1cm cubes (cold)

Pastry:

• 2 sheets butter puff pastry, FROZEN (25cm / 10″ squares, 185g/6oz each)
• 1 egg yolk, whisked
• Butter, for greasing

Instructions:

1. Prepare the Crème Pâtissière:

• Infuse Milk: Place the milk, vanilla seeds, used beans, and 50g of the sugar in a saucepan over medium-high heat. Bring to just before boiling, then remove from heat, cover, and let steep for 10 minutes.
• Yolk Mixture: Whisk the egg yolks, egg, and remaining sugar together in a bowl. Add the cornflour and whisk until smooth.
• Temper Eggs: Gradually add about half of the warm milk mixture to the yolk mixture, whisking continuously to temper the eggs.
• Thicken Custard: Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until the custard thickens (3-5 minutes). Remove from heat and whisk vigorously if the custard appears lumpy.
• Finish Custard: Once big bubbles appear, continue whisking on the stove for another 20 seconds. Whisk in the cold butter until fully incorporated. Strain the custard through a sieve and cover with cling wrap directly on the surface to cool.

2. Prepare the Pastry Crust:

• Keep the puff pastry as frozen as possible. Cut the pastry sheets to fit a 20cm/8″ springform pan, ensuring you cover the sides but not the base of the pan.
• Line Pan: Grease the pan with butter and line it with a strip of baking paper. Quickly line the pan with the puff pastry, sealing the edges with a little water.
• Prepare to Bake: Prick the base of the pastry with a fork. Freeze the prepared crust while the oven preheats.

3. Bake the Pastry:

• Blind Bake: Preheat the oven to 220°C/430°F. Line the crust with baking paper and fill with baking beads or dried beans. Bake for 25 minutes. Remove the beads and baking paper, then bake for an additional 5 minutes.
• Fill and Bake: Lower the oven temperature to 200°C/390°F. Pour the prepared custard into the baked crust. Bake for 65 minutes, or until the custard is set but still slightly wobbly in the center.

4. Serve the Tart:

• Allow the tart to cool for at least 4 hours. Refrigerate for 12 hours or more to fully set the custard. Serve the tart at room temperature for the best texture and flavor.

Nutritional Information:

• Prep Time: 45 minutes
• Cooking Time: 90 minutes
• Total Time: 2 hours 15 minutes
• Servings: 8

Tips for Success:

• Infuse Thoroughly: Let the milk and vanilla steep for a full 10 minutes to maximize the flavor infusion.
• Temper Carefully: When adding the hot milk to the egg mixture, do it gradually to avoid scrambling the eggs.
• Blind Bake Properly: Ensuring the pastry is well-baked before adding the custard prevents a soggy crust.

Enjoy this Traditional French Custard Tart, a delightful dessert that brings a touch of French sophistication to your table. The creamy custard and flaky puff pastry create a perfect harmony of textures and flavors that will leave everyone asking for more!