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To create a truly decadent Pear Vanilla Bean Custard Tart, the key lies in how you infuse flavor into the cream. Using a vanilla bean elevates the taste of your custard, providing a depth of flavor that pure vanilla extract simply cannot match.

Pear Vanilla Bean Custard Tart

Whip up a show-stopping Pear Vanilla Bean Custard Tart that beautifully combines the sweetness of fresh pears with a rich, creamy custard. This elegant dessert, perfect for any occasion, features a flaky crust and smooth filling infused with aromatic vanilla. Learn how to create each component from scratch and impress your guests with this delightful homemade treat. Perfect for holidays, dinner parties, or simple family gatherings, this tart is a true indulgence.
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Ingredients
  

For the Tart Crust:

1 ½ cups all-purpose flour

⅓ cup powdered sugar

¼ teaspoon salt

½ cup unsalted butter, chilled and cubed

1 large egg yolk

2 tablespoons cold water (more if needed)

For the Custard Filling:

2 large pears, peeled, cored, and thinly sliced

2 cups heavy cream

½ cup granulated sugar

4 large eggs

1 vanilla bean (or 1 teaspoon vanilla extract)

1 tablespoon cornstarch

A pinch of salt

For Garnish (optional):

Fresh mint leaves

Additional sliced pear

Light dusting of powdered sugar

Instructions
 

Prepare the Tart Crust:

    - In a mixing bowl, combine the flour, powdered sugar, and salt. Add the cubed butter and use a pastry cutter or your fingertips to mix until the texture resembles coarse crumbs.

      - Stir in the egg yolk and cold water until the dough just comes together. If too crumbly, add more cold water, a teaspoon at a time.

        - Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

          Preheat the Oven:

            - Preheat your oven to 375°F (190°C).

              Roll Out the Dough:

                - On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan with a removable bottom. Transfer the dough to the pan and gently press it into the bottom and sides. Trim any excess dough.

                  Blind Bake the Tart Crust:

                    - Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until lightly golden. Set aside to cool.

                      Make the Custard Filling:

                        - In a medium saucepan, heat the heavy cream over medium heat. Split the vanilla bean lengthwise and scrape the seeds into the cream, adding the pod as well. Heat until just below boiling, then remove from heat and let it steep for 15 minutes.

                          - In a large bowl, whisk together the sugar, eggs, cornstarch, and a pinch of salt. Slowly pour the warm cream mixture through a strainer into the egg mixture while whisking constantly to temper the eggs. Discard the vanilla pod.

                            Assemble the Tart:

                              - Pour the custard filling into the cooled tart shell. Arrange the sliced pears artistically on top of the custard.

                                Bake the Tart:

                                  - Bake the assembled tart in the oven for 30-35 minutes, or until the custard is set and slightly jiggly in the center. The top should be lightly golden.

                                    Cool and Serve:

                                      - Allow the tart to cool at room temperature for about 1 hour, then refrigerate for at least 2 hours before serving. Garnish with fresh mint leaves, additional pear slices, and a light dusting of powdered sugar if desired.

                                        Prep Time, Total Time, Servings:

                                          30 minutes | 1 hour 15 minutes | 8 servings