Name: Decadent Tart with Silky Vanilla Bean Pastry Cream Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 2 h
Cuisine: French
Ingredients: 1 ¼ cups all-purpose flour, sifted; ⅓ cup powdered sugar, finely sifted; ½ tsp fine sea salt; ½ cup unsalted butter, cold and diced; 1 large egg yolk; 2 tbsp ice-cold water; 2 cups whole milk; 1 vanilla bean pod, split lengthwise and seeds scraped; 5 large egg yolks; ⅔ cup granulated sugar; ¼ cup cornstarch; 2 tbsp unsalted butter, at room temperature; Fresh berries (raspberries, blueberries, or sliced strawberries); A dusting of powdered sugar; Edible gold leaf or toasted almond slivers; Fresh mint leaves

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Introduction

There’s an undeniable magic in the marriage of crisp, buttery pastry and smooth, luscious cream—a harmony that transforms simple ingredients into an indulgent masterpiece. This decadent tart crowned with silky vanilla bean pastry cream captures the essence of elegance and comfort in every bite. Perfect for special gatherings or a refined everyday treat, it’s a celebration of texture, flavor, and timeless craftsmanship.

A close-up image of a small tart with a golden brown crust that has a fluted edge. Inside, there is a creamy white filling topped with four pointed meringue peaks that are lightly browned at the tips. The tart sits on a round white plate on a white marbled surface. The lighting shows the smooth textures of the filling and the rougher, crisp texture of the crust and toasted meringue peaks. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Tart Crust:

1 ¼ cups all-purpose flour, sifted

⅓ cup powdered sugar, finely sifted
½ tsp fine sea salt

½ cup unsalted butter, cold and diced
1 large egg yolk

2 tbsp ice-cold water

For the Silky Vanilla Bean Pastry Cream:

2 cups whole milk

1 vanilla bean pod, split lengthwise and seeds scraped
5 large egg yolks
⅔ cup granulated sugar

¼ cup cornstarch
2 tbsp unsalted butter, at room temperature

Optional garnishes:

Fresh berries (raspberries, blueberries, or sliced strawberries)
A dusting of powdered sugar
Edible gold leaf or toasted almond slivers

Fresh mint leaves

Instructions

Step 1: Prepare the tart crust. In a large bowl, whisk together sifted flour, powdered sugar, and sea salt. Rub cold diced butter into the dry ingredients using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces.
Step 2: Add the egg yolk and ice-cold water, mixing gently just until the dough holds together. Form into a disc, wrap tightly in plastic wrap, and chill for at least 1 hour.

Step 3: On a lightly floured surface, roll out the dough to fit a 9-inch tart pan with a removable bottom. Press gently into the pan and dock the bottom with a fork.
Step 4: Chill the tart shell for 15 minutes, then blind bake with pie weights for 15 minutes. Remove the weights and bake for another 8–10 minutes until golden and crisp. Allow to cool.
Step 5: Make the pastry cream. In a medium saucepan, combine milk, vanilla bean seeds, and pod. Heat over medium until steam rises, but do not boil. Remove from heat and steep for 10 minutes.

Step 6: In a bowl, whisk egg yolks, sugar, and cornstarch vigorously until pale and thickened.
Step 7: Gradually pour the warm milk into the egg mixture in a slow, steady stream, whisking constantly to temper the eggs and prevent curdling.
Step 8: Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until thick and glossy, about 5–7 minutes. Remove from heat immediately.

Step 9: Stir in the butter until fully incorporated. Transfer to a bowl, cover with plastic wrap pressed against the surface, and chill until set.
Step 10: Fill the cooled tart shell with the chilled pastry cream. Garnish with fresh berries, a dusting of powdered sugar, toasted almond slivers, and fresh mint leaves as desired before serving.

Tips & Variations

If vanilla beans are unavailable, substitute 1 ½ tsp of high-quality pure vanilla extract, adding it off heat to preserve flavor intensity.

Stir pastry cream constantly while cooking to avoid lumps and ensure a silky texture. For extra smoothness, strain the cream through a fine-mesh sieve.
Both the tart crust and pastry cream can be made up to 2 days ahead; store covered in the refrigerator for convenience.
Chill the dough before rolling to prevent shrinking and help it hold its shape during baking.

Bring the tart to room temperature before serving to enjoy the best flavor and texture.
For creative toppings, try edible flowers, a drizzle of honey, or a sprinkle of flaky sea salt to add depth and contrast.

Storage

Store the tart covered loosely in the refrigerator to protect the crust from becoming soggy. It is best consumed within two days for optimal texture and flavor. To reheat, bring the tart to room temperature but avoid warming it as the pastry cream is best enjoyed chilled.

How to Serve

The image shows a small tart with a golden-brown crust that looks crispy and slightly crumbly. Inside the tart is a smooth light-brown filling covered by a layer of white cream with four toasted peaks that have a golden top. The tart rests on a shiny white plate which is on a white marbled surface. The lighting is bright, highlighting the textures of the crust and the cream. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What makes this tart truly decadent?

The magic lies in the harmonious blend of a buttery, flaky crust and luxuriously smooth vanilla bean pastry cream. Each bite melts effortlessly, offering indulgent richness balanced by the subtle floral notes of real vanilla beans.

How do you achieve that silky texture in the pastry cream?

Slowly tempering the eggs by gradually adding warm milk infused with vanilla bean seeds, combined with constant whisking and careful cooking, prevents curdling and creates a velvety, custard-like consistency.