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Indulging in a homemade dessert can elevate any occasion, and the Velvety Vanilla Custard Tart is a classic choice that perfectly marries elegance with simplicity. This delightful dessert features a creamy custard filling nestled within a flaky, buttery crust, making it an ideal centerpiece for gatherings or a sweet treat for cozy nights at home. Whether you’re celebrating a special event or simply treating yourself, this tart is sure to satisfy your sweet tooth while impressing your guests with its sophistication.

Velvety Vanilla Custard Tart

Discover the joy of baking with this Velvety Vanilla Custard Tart, a timeless dessert that combines elegance and comfort in every bite. Featuring a smooth custard filling and a flaky, buttery crust, this recipe is perfect for special occasions or a cozy evening at home. Learn the secrets to crafting the perfect custard and beautifully garnishing your tart for an impressive presentation. Bring a touch of sophistication to your gatherings with this delightful treat that will surely satisfy your sweet cravings.
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Ingredients
  

For the Tart Crust:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, cold and cubed

1 large egg yolk

2-3 tablespoons ice water

For the Vanilla Custard Filling:

2 cups whole milk

1 cup heavy cream

1 cup granulated sugar

4 large egg yolks

2 tablespoon cornstarch

1 tablespoon pure vanilla extract

1 pinch salt

For Garnish (Optional):

Fresh berries (e.g., raspberries, blueberries)

Mint leaves

Confectioners’ sugar for dusting

Instructions
 

Prepare the Tart Crust:

    - In a medium mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until it resembles coarse crumbs.

      - Add the egg yolk and 2 tablespoons of ice water. Mix until the dough begins to come together. If it's too dry, add an additional tablespoon of ice water as needed.

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

          Preheat the Oven:

            - Preheat your oven to 350°F (175°C).

              Blind Bake the Crust:

                - Roll out the chilled dough on a floured surface to fit a 9-inch tart pan (with removable bottom).

                  - Gently fit the dough into the tart pan, trimming any excess at the edges. Prick the bottom with a fork to prevent bubbling.

                    - Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 10 minutes or until lightly golden. Remove from the oven and let cool.

                      Make the Vanilla Custard Filling:

                        - In a medium saucepan over medium heat, combine the whole milk and heavy cream. Heat just until it begins to steam, but do not boil.

                          - In a separate bowl, whisk the egg yolks, granulated sugar, cornstarch, vanilla extract, and salt until smooth.

                            - Gradually pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.

                              - Return the combined mixture to the saucepan and cook over medium heat, whisking continuously until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat.

                                Assemble the Tart:

                                  - Pour the warm custard filling into the cooled tart crust, smoothing the top with a spatula. Allow it to cool to room temperature, then refrigerate for at least 4 hours or until set.

                                    Serve:

                                      - Once chilled and set, carefully remove the tart from the pan. If desired, garnish with fresh berries, mint leaves, and a dusting of confectioners’ sugar before serving.

                                        Prep Time, Total Time, Servings: 40 minutes | 5 hours | 8 servings