Creamy Vanilla Custard Tart Recipe
This vanilla custard tart reinvents a classic without pastry, for a lighter and quicker version. Its creamy texture and intense vanilla aroma win you over from the first spoonful, and it takes only 15 minutes to prepare. Follow our simple steps to get a silky dessert with a delicately caramelized top, perfect for ending a meal or enjoying with coffee. Practical info: 6 to 8 servings, 15 min prep, 50 min cooking, easy, budget-friendly. Ingredients: whole milk, vanilla bean, eggs, sugar, cornstarch, butter. Pour the milk into a saucepan with the vanilla seeds, bring to a gentle boil and leave to infuse. Whisk the eggs with sugar, add cornstarch, then pour in the hot milk while stirring. Return to low heat until the first bubbles appear, whisking constantly; off the heat, keep stirring for one minute. Pour into a buttered mold and bake at 180°C for 50 minutes. Let it cool completely, then chill for at least 4 hours. This ultra-creamy, well-set custard reveals a melting heart and a lovely golden top: a real treat to serve well chilled.
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- 1
Milk infusion: pour the milk into a saucepan with the vanilla seeds. Bring to a gentle boil, then remove from heat and let infuse.
- 2
Egg-sugar mixture: whisk the eggs with the sugar until the mixture turns slightly pale.
- 3
Add cornstarch: add the cornstarch and whisk until smooth.
- 4
Combine: pour the hot milk over the egg mixture while stirring continuously.
- 5
Thicken: return to low heat, whisking constantly. Remove from heat at the first boil and keep stirring for 1 minute.
- 6
Bake: pour the cream into a buttered mold, smooth the top and bake at 180°C for 50 minutes.
- Let the custard cool completely, then refrigerate for at least 4 hours, ideally overnight, for a perfect texture.
- For a shiny finish, brush the top with heated and strained apricot jam.
- A springform pan makes unmolding easier without damaging the edges.
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