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Decadent Tart with Silky Vanilla Bean Pastry Cream Recipe

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★★★★★

4.5 from 99 reviews

This Decadent Tart with Silky Vanilla Bean Pastry Cream Bliss offers a perfect harmony of a crisp, buttery pâte sucrée tart crust paired with a smooth, luscious vanilla bean-infused pastry cream. A classic French patisserie dessert that melds texture and flavor for an indulgent, elegant treat ideal for special occasions or refined everyday enjoyment.

Ingredients

Scale

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

  1. Infuse the Milk: In a medium saucepan, combine 2 cups whole milk with the scraped seeds and the split pod of 1 vanilla bean. Heat over medium flame until steam just begins to rise, avoiding boiling. Remove from heat and let steep for 10 minutes to fully infuse the vanilla flavor.
  2. Whisk Egg Mixture: In a mixing bowl, vigorously whisk 5 large egg yolks, ⅔ cup granulated sugar, and ¼ cup cornstarch until the mixture is pale and slightly thickened, creating the base for your pastry cream.
  3. Temper the Eggs: Slowly pour the warm vanilla-infused milk into the egg mixture in a steady stream while whisking constantly to prevent the eggs from scrambling.
  4. Cook to Perfection: Return the combined mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, for about 5–7 minutes until the cream thickens, becomes glossy, and coats the back of the spoon. Immediately remove from heat.
  5. Finish and Chill Pastry Cream: Stir in 2 tablespoons of room temperature unsalted butter until fully incorporated for extra silkiness. Transfer pastry cream to a bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill thoroughly before use.
  6. Combine Dry Ingredients for Crust: In a large bowl, whisk together 1 ¼ cups sifted all-purpose flour, ⅓ cup powdered sugar, and ½ teaspoon fine sea salt.
  7. Cut in the Butter: Use a pastry cutter or fingertips to rub the cold, diced ½ cup unsalted butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  8. Incorporate Egg Yolk and Water: Add 1 large egg yolk and 2 tablespoons ice-cold water to the mixture, gently mixing until the dough just holds together. Avoid overworking to keep the crust tender and flaky.
  9. Chill the Dough: Form the dough into a disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour to firm and develop flavor.
  10. Roll and Bake Tart Shell: On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan with a removable bottom. Press dough gently into the pan and dock the bottom with a fork. Chill the tart shell for 15 minutes.
  11. Blind Bake the Crust: Preheat oven to 350°F (175°C). Place pie weights onto the docked crust and blind bake for 15 minutes. Remove weights and bake for an additional 8–10 minutes until the crust is golden and crisp. Allow to cool completely.
  12. Assemble the Tart: Fill the cooled tart shell with the chilled vanilla bean pastry cream. Smooth the top evenly.
  13. Garnish: Decorate with fresh berries, a dusting of powdered sugar, toasted almond slivers, edible gold leaf, and fresh mint leaves as desired to enhance visual appeal and texture contrast.

Notes

  • If vanilla beans are unavailable, substitute with 1 ½ teaspoons high-quality pure vanilla extract added off the heat to preserve flavor.
  • Stir pastry cream continuously during cooking to prevent lumps; optionally strain through a fine-mesh sieve for extra smoothness.
  • Both tart crust and pastry cream can be prepared up to 2 days in advance and stored covered in the refrigerator.
  • Chilling dough before rolling prevents shrinking and helps maintain shape during baking.
  • Bring tart to room temperature before serving to maximize flavor and texture.
  • Store assembled tart loosely covered in the refrigerator and consume within two days to avoid crust sogginess.

Keywords: vanilla bean tart, pastry cream tart, French dessert, pâte sucrée, vanilla pastry cream, elegant tart recipe, buttery crust, silky custard, dessert for special occasions

Find it online: https://lucabites.com/decadent-tart-with-silky-vanilla-bean-pastry-cream-recipe/