Decadent Tart with Silky Vanilla Bean Pastry Cream Bliss Recipe
This Decadent Tart with Silky Vanilla Bean Pastry Cream Bliss is a classic French-inspired dessert combining a crisp, buttery pâte sucrée crust with a velvety smooth vanilla bean-infused pastry cream. Perfectly golden and tender, the crust provides an ideal structural base to hold the luscious custard filling, which is fragrant with real vanilla beans. Finished with optional fresh berries, toasted almonds, and a dusting of powdered sugar, this elegant tart offers a sophisticated treat that melts effortlessly with every bite, ideal for special occasions or refined everyday indulgence.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
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
- Infuse the Milk: In a medium saucepan, combine whole milk with the split vanilla bean pod and scraped seeds. Heat over medium until steam just begins to rise without boiling. Remove from heat and let steep for 10 minutes to extract deep vanilla flavor.
- Whisk Egg Mixture: In a separate bowl, vigorously whisk the egg yolks, granulated sugar, and cornstarch until pale and slightly thickened. This mixture forms the base for the pastry cream.
- Temper the Eggs: Gradually pour the warm infused milk into the egg yolk mixture in a slow, steady stream while whisking constantly to prevent curdling or scrambling of the eggs.
- Cook to Perfection: Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon. After about 5-7 minutes, when the custard thickens and becomes glossy, and it coats the back of the spoon, immediately remove from heat.
- Finish and Chill: Stir in the softened butter until fully incorporated for a silky texture. Transfer the pastry cream to a bowl and cover with plastic wrap pressed directly on the surface to prevent skin formation. Chill thoroughly before filling the tart.
- Prepare the Tart Dough: Whisk together sifted flour, powdered sugar, and sea salt in a large bowl. Using a pastry cutter or fingers, cut cold diced butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
- Incorporate Egg Yolk and Water: Add the egg yolk and ice-cold water, mixing gently until the dough just holds together without overworking, preserving tenderness and flakiness.
- Chill the Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to firm up and allow flavors to meld.
- Roll and Blind Bake: On a lightly floured surface, roll the chilled dough to fit a 9-inch tart pan with a removable bottom. Press gently into the pan and dock the bottom with a fork. Chill the tart shell for 15 minutes. Then, line with parchment and pie weights and bake for 15 minutes. Remove weights and bake for an additional 8-10 minutes until golden and crisp. Let it cool.
- Assemble and Garnish: Fill the cooled tart shell with the chilled vanilla bean pastry cream. Decorate with fresh berries, toasted almond slivers, a dusting of powdered sugar, edible gold leaf, and fresh mint leaves as desired to enhance visual appeal and complementary textures.
- Serve: Bring the tart to room temperature before serving to maximize flavor and texture enjoyment.
Notes
- If vanilla beans are unavailable, substitute with 1 ½ teaspoons of high-quality pure vanilla extract added off heat to preserve flavor intensity.
- Constantly stir pastry cream during cooking to avoid lumps and ensure smoothness. Use a fine-mesh sieve after cooking if an ultra-smooth texture is desired.
- The tart crust and pastry cream can be made up to two days in advance and stored covered in the refrigerator for convenience.
- Chilling the dough before rolling prevents shrinkage and helps maintain the tart’s shape while baking.
- For the best taste, serve the tart at room temperature.
- Store the assembled tart refrigerated, loosely covered, and consume within two days to maintain crust crispness and fresh flavor.
- Optional garnishes like fresh berries, edible flowers, toasted almond flakes, honey drizzle, or flaky sea salt can enhance flavor and presentation.
Keywords: vanilla bean tart, pastry cream tart, French dessert, pâte sucrée, creamy vanilla custard tart, homemade tart dessert, elegant pastry recipe
