Silky Vanilla Bean Pastry Tart (Printable)
Crisp buttery crust filled with smooth vanilla bean cream, perfect for elegant entertaining.
# What You'll Need:
→ Tart Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1/4 teaspoon fine sea salt
05 - 1 large egg yolk
06 - 2 tablespoons ice water, as needed
→ Vanilla Bean Pastry Cream
07 - 2 cups whole milk
08 - 1 vanilla bean, split and seeds scraped
09 - 4 large egg yolks
10 - 1/2 cup granulated sugar
11 - 1/4 cup cornstarch
12 - 2 tablespoons unsalted butter, softened
13 - Pinch of salt
→ Assembly
14 - Fresh berries or fruit, optional
15 - Powdered sugar for dusting, optional
# How To Make It:
01 - Pulse flour, powdered sugar, and salt in a food processor until combined. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse again. Add ice water 1 tablespoon at a time just until dough comes together. Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour.
02 - Preheat oven to 350°F.
03 - On a lightly floured surface, roll out dough to fit a 9-inch tart pan. Press dough into pan and trim excess. Prick base with fork.
04 - Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for another 8 to 10 minutes until golden brown. Cool completely.
05 - Heat milk and vanilla bean (seeds and pod) in a medium saucepan over medium heat until just simmering. Remove vanilla pod.
06 - Whisk egg yolks, sugar, cornstarch, and salt in a bowl until pale and smooth.
07 - Slowly pour hot milk into egg mixture while whisking constantly. Return mixture to saucepan and cook over medium heat, whisking continuously, until thick and bubbling for 2 to 3 minutes.
08 - Remove from heat and stir in butter until smooth. Transfer to a bowl and cover with plastic wrap directly on surface. Refrigerate until cold, at least 1 hour.
09 - Spread chilled pastry cream evenly into cooled tart shell. Top with fresh berries or fruit if desired. Dust with powdered sugar before serving if preferred.
# Expert Suggestions:
01 -
- The contrast between that shatteringly crisp crust and the velvety filling is the kind of textural magic that makes people close their eyes when they take a bite
- Vanilla bean pastry cream keeps beautifully for days, meaning you can prep components ahead and assemble effortlessly before guests arrive
02 -
- Never skip pressing plastic wrap directly onto the surface of your pastry cream or a skin will form that cannot be whisked away without ruining the silky texture
- The tart crust needs to be completely cooled before filling or the pastry cream will melt into a sad puddle instead of holding its shape
03 -
- If you can only find vanilla extract, add it after the pastry cream has cooled slightly to preserve those delicate aromatic compounds
- A thin layer of melted white chocolate brushed on the cooled crust creates a waterproof barrier that keeps the crust crisp for hours