Silky Vanilla Bean Tart (Printable version)

Buttery tart shell filled with fragrant vanilla bean cream for a luxurious dessert experience.

# 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 tsp fine sea salt
05 - 1 large egg yolk
06 - 2 tbsp 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 tbsp unsalted butter, softened
13 - Pinch of salt

→ Assembly

14 - Fresh berries or fruit, optional
15 - Powdered sugar for dusting, optional

# How to Prepare:

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 chill 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 into the pan and trim excess. Prick the base with a fork.
04 - Line crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake for another 8-10 minutes until golden. Let cool completely.
05 - In a medium saucepan, heat milk and vanilla bean (both seeds and pod) over medium heat until just simmering. Remove pod.
06 - In a bowl, whisk egg yolks, sugar, cornstarch, and salt until pale and smooth.
07 - Slowly pour hot milk into the egg mixture, whisking constantly. Return mixture to the saucepan and cook over medium heat, whisking constantly, until thick and bubbling for 2-3 minutes. Remove from heat and stir in butter until smooth.
08 - Transfer pastry cream to a bowl, cover with plastic wrap directly on the surface, and chill until cold for at least 1 hour.
09 - Spread chilled pastry cream evenly into the cooled tart shell. Top with fresh berries or fruit if desired. Dust with powdered sugar before serving if desired.

# Expert advice:

01 -
  • The crust shatters beautifully when you bite into it, giving way to the creamiest filling youve ever tasted
  • Vanilla beans transform simple pastry cream into something restaurant worthy and unforgettable
  • It looks impressive but comes together with mostly pantry staples and one special ingredient
02 -
  • Pastry cream must be covered with plastic directly touching the surface or a skin will form
  • The crust needs to be completely cool before filling or the cream will melt
  • Vanilla beans vary in intensity, so taste your cream and adjust if needed
03 -
  • Save your spent vanilla pods, rinse and dry them, then bury them in a jar of sugar for vanilla scented sweetness
  • If your cream develops lumps, press it through a fine mesh sieve before chilling and no one will ever know

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