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The Velvety Vanilla Custard Tart is a timeless dessert that has captured the hearts and taste buds of many. This luxurious tart, with its creamy filling nestled in a perfectly baked crust, offers a delightful balance of flavors and textures. Whether served at a special occasion or as a comforting treat at home, the custard tart is a dish that embodies both simplicity and indulgence. It’s no wonder that this classic dessert has a cherished place in culinary traditions around the world.

Velvety Vanilla Custard Tart

Discover the art of baking with this Velvety Vanilla Custard Tart recipe! This classic dessert features a creamy vanilla filling nestled in a perfectly baked crust, making it a delightful indulgence for any occasion. Perfect for both novice and expert bakers, this step-by-step guide walks you through creating this luxurious tart. With simple ingredients and easy-to-follow instructions, you’ll impress friends and family while enjoying a slice of culinary perfection.
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Ingredients
  

1 pre-made 9-inch pie crust (or homemade tart shell)

2 cups whole milk

1 cup heavy cream

3/4 cup granulated sugar

5 large egg yolks

1 tablespoon vanilla extract

2 tablespoons cornstarch

1/4 teaspoon salt

Fresh berries (for topping)

Mint leaves (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C).

    Prepare the Tart Shell: If using a homemade pie crust, roll it out and fit it into a 9-inch tart pan. Make sure to trim any excess. Prick the base with a fork and line the shell with parchment paper. Fill it with pie weights or dried beans to prevent bubbling.

      Blind Bake the Crust: Place the tart shell in the preheated oven and bake for about 20-25 minutes or until golden brown. Remove the weights and parchment paper, then bake it for an additional 5 minutes. Set aside to cool.

        Make the Custard Base: In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, and salt. Heat over medium until hot, but not boiling, stirring occasionally.

          Whisk the Egg Yolks: While the milk mixture is heating, whisk the egg yolks in a medium bowl. Gradually add the cornstarch, mixing until smooth. Then, slowly add about half of the hot milk mixture to the egg yolks, whisking constantly to temper the yolks.

            Combine Mixtures: Pour the tempered egg yolks back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.

              Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract. Let it cool slightly.

                Fill the Tart Shell: Pour the custard filling into the cooled tart shell, spreading it evenly with a spatula. Allow it to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours or until set.

                  Garnish & Serve: Once fully chilled and set, top the tart with fresh berries and a sprinkling of mint leaves for garnish. Slice into wedges and serve chilled.

                    Prep Time: 25 minutes | Total Time: 3 hours | Servings: 8