Decadent Tart with Silky Vanilla Bean Pastry Cream Recipe

Introduction

Discover the joy of creating a decadent tart topped with silky vanilla bean pastry cream. This dessert combines a tender, buttery crust with a luxuriously smooth and fragrant custard, perfect for any special occasion or indulgent treat.

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
• 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. Step 1: Prepare the pastry cream by heating the whole milk with the vanilla bean seeds and pod in a medium saucepan over medium heat until steam rises; do not boil. Remove from heat and let steep for 10 minutes to infuse the vanilla flavor.
2. Step 2: In a bowl, whisk the egg yolks, granulated sugar, and cornstarch vigorously until pale and slightly thickened.
3. Step 3: Gradually temper the eggs by slowly pouring the warm vanilla-infused milk into the egg mixture while whisking constantly to avoid scrambling the eggs.
4. Step 4: Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until the cream thickens and coats the back of the spoon, about 5-7 minutes. Remove from heat immediately.
5. Step 5: Stir in the room-temperature butter until fully incorporated. Transfer the pastry cream to a bowl, cover with plastic wrap pressed directly on the surface, and chill thoroughly.
6. Step 6: Make the tart crust by whisking together the sifted flour, powdered sugar, and sea salt in a large bowl.
7. Step 7: Cut the cold diced butter into the dry ingredients using a pastry cutter or fingertips until the mixture looks like coarse crumbs with some pea-sized pieces.
8. Step 8: Add the egg yolk and ice-cold water, mixing gently until the dough just holds together. Form into a disc, wrap in plastic, and chill for at least 1 hour.
9. Step 9: Roll the chilled dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom. Press into the pan and dock the bottom with a fork. Chill for 15 minutes.
10. Step 10: Blind bake the tart shell with pie weights for 15 minutes, remove the weights, then bake for another 8-10 minutes until golden and crisp. Let cool.
11. Step 11: Fill the cooled tart shell with the chilled vanilla bean pastry cream. Garnish with fresh berries, a dusting of powdered sugar, toasted almond slivers, and fresh mint leaves as desired.

Tips & Variations

• If vanilla beans are unavailable, substitute with 1 ½ teaspoons of high-quality pure vanilla extract added off heat to preserve flavor.
• Stir the pastry cream constantly during cooking to prevent lumps and ensure a silky smooth texture. Use a fine-mesh sieve to strain if needed.
• Both the crust and pastry cream can be made up to 2 days in advance and stored covered in the refrigerator.
• Chill the dough well before rolling to prevent shrinking and maintain shape during baking.
• Bring the tart to room temperature before serving for the best texture and flavor experience.
• Try drizzling caramel around the edges or adding edible flowers for extra visual appeal.

Storage

Store the tart covered loosely in the refrigerator to protect the crust from becoming soggy. For best freshness and texture, consume within two days. To reheat, bring to room temperature but avoid warming as this can soften the pastry cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What makes this tart truly decadent?

The combination of a buttery, flaky crust and silky vanilla bean pastry cream creates an indulgent richness with subtle floral vanilla notes. Each bite melts effortlessly, offering a luxurious balance of texture and flavor.

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

Careful tempering of the eggs with warm vanilla-infused milk and slow cooking while whisking constantly prevents curdling. This technique ensures a smooth, velvety custard that is light yet luscious.

What type of crust works best for this tart?

A classic pâte sucrée (sweet shortcrust pastry) provides the perfect crisp yet tender base. It holds the creamy filling well without overpowering the delicate vanilla flavor of the pastry cream.

Can I prepare the pastry cream ahead of time?

Yes, chilling the pastry cream for several hours enhances its firmness and flavor. Just cover tightly with plastic wrap pressed onto the surface to prevent a skin from forming.

Are there any creative toppings to elevate this tart?

Fresh berries, edible flowers, toasted almond flakes, a drizzle of honey, or a sprinkle of flaky sea salt all add attractive textures and flavors that complement the creamy vanilla base beautifully.

How should the tart be stored?

Keep refrigerated and covered loosely to maintain crust crispness. Consume within two days for the best texture, as the pastry cream will gradually soften the crust over time.

Is this recipe suitable for beginners?

Yes, with careful attention to each step. Making pâte sucrée and pastry cream are fundamental skills in baking, and following the instructions will yield a stunning dessert.

What inspired this particular flavor combination?

This tart celebrates the timeless simplicity of vanilla bean pastry cream paired with a rich, buttery crust—a perfect canvas that showcases vanilla’s nuanced aroma for a blissful dessert experience.

Decadent Tart with Silky Vanilla Bean Pastry Cream Recipe

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★★★★★

4.5 from 73 reviews

Indulge in a decadent tart featuring a buttery, flaky pâte sucrée crust filled with silky smooth vanilla bean pastry cream. This elegant dessert combines classic pastry fundamentals with luxurious flavor, offering a perfect balance of crisp texture and velvety custard infused with real vanilla bean. Finished with fresh berries and optional garnishes, it is ideal for special occasions or refined everyday treats.

• Author: Bella
• Prep Time: 1 hour 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 servings (slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

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 whole milk, vanilla bean seeds, and pod. Heat over medium flame until steam just begins to rise, careful not to boil. Remove from heat and allow to steep for 10 minutes to extract deep vanilla flavor.
2. Whisk Egg Mixture: In a bowl, vigorously whisk together egg yolks, granulated sugar, and cornstarch until the mixture is pale and slightly thickened, creating the base for the pastry cream.
3. Temper the Eggs: Gradually pour the warm infused milk into the egg mixture in a slow, steady stream while whisking constantly to avoid scrambling the eggs.
4. Cook to Perfection: Transfer the combined mixture back to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon. After 5-7 minutes, when the cream thickens and becomes glossy, coating the back of the spoon, immediately remove from heat.
5. Finish and Chill: Stir in room temperature unsalted butter until fully incorporated, enhancing silkiness. Transfer the pastry cream to a bowl, cover surface with plastic wrap to prevent skin formation, and chill thoroughly before filling the tart.
6. Prepare the Tart Dough: In a large bowl, whisk sifted flour, powdered sugar, and sea salt together. Use a pastry cutter or fingertips to rub cold diced butter into the dry ingredients until mixture resembles coarse crumbs with some pea-sized pieces.
7. Incorporate Egg Yolk and Water: Add egg yolk and ice-cold water, gently mixing until dough just comes together. Avoid overworking to maintain tender, flaky texture.
8. Chill the Dough: Form dough into a disc, wrap tightly in plastic wrap, and chill for at least 1 hour to allow flavors to meld and dough to firm up.
9. Roll and Blind Bake: On lightly floured surface, roll dough to fit a 9-inch tart pan with removable bottom. Press gently into pan and dock the bottom with a fork to prevent bubbling. Chill tart shell for 15 minutes. Blind bake with pie weights for 15 minutes, then remove weights and bake another 8-10 minutes until golden and crisp.
10. Assemble the Tart: Once crust is cooled, fill with chilled vanilla bean pastry cream evenly. Garnish top with fresh berries, a dusting of powdered sugar, toasted almond slivers, fresh mint leaves, or edible gold leaf as desired for visual and flavor enhancement.

Notes

• If vanilla beans are unavailable, substitute with 1 ½ tsp high-quality pure vanilla extract added off heat to preserve flavor intensity.
• Stir pastry cream constantly during cooking to avoid lumps and ensure silky texture; strain through fine-mesh sieve if needed.
• Both crust and pastry cream can be prepared up to 2 days in advance; store covered in refrigerator.
• Chilling dough before rolling prevents shrinkage and helps maintain shape during baking.
• Bring tart to room temperature before serving to optimize flavor and texture.
• Keep finished tart refrigerated, covered loosely to protect crust crispness; consume within 2 days for best quality.

Keywords: vanilla bean tart, pastry cream tart, pâte sucrée, elegant dessert, blueberry tart, raspberries, classic French pastry, creamy custard tart