Decadent Vanilla Bean Tart with Silky Pastry Cream Recipe

Introduction

This decadent tart features a crisp, buttery crust filled with silky, homemade vanilla bean pastry cream. Topped with fresh berries and a light dusting of powdered sugar, it’s a luxurious dessert perfect for any occasion.

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
• 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, powdered sugar, edible gold leaf or toasted almond slivers, fresh mint leaves

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). To make the tart crust, combine the sifted flour, powdered sugar, and sea salt in a bowl. Add the cold diced butter and work it into the dry ingredients using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
2. Step 2: Add the egg yolk and ice-cold water. Gently mix until the dough comes together. Shape it into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
3. Step 3: Roll out the chilled dough on a lightly floured surface to fit your tart pan. Press the dough into the pan, trim excess, and prick the bottom with a fork. Chill in the fridge for 15 minutes to prevent shrinking.
4. Step 4: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 10 minutes, or until golden. Let cool completely.
5. Step 5: For the pastry cream, gently heat the whole milk with the vanilla bean seeds and pod in a saucepan until steam rises. Remove from heat and let steep for 10 minutes.
6. Step 6: In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch until pale and slightly thickened.
7. Step 7: Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs and prevent scrambling.
8. Step 8: Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until the cream thickens and coats the back of a spoon, about 5–7 minutes. Remove from heat immediately.
9. Step 9: Stir in the room-temperature butter until fully melted and incorporated. Transfer the pastry cream to a bowl, cover with plastic wrap pressed directly on the surface, and chill thoroughly before use.
10. Step 10: Once the tart shell and pastry cream are cooled, spoon the cream into the crust and smooth the top. Garnish with fresh berries, a dusting of powdered sugar, and any optional decorations you prefer.

Tips & Variations

• Use a food processor to quickly cut the butter into the flour mixture for a flaky crust.
• For an extra burst of flavor, add a tablespoon of citrus zest (lemon or orange) to the crust dough.
• Substitute almond flour for ¼ cup of the all-purpose flour to add a nutty aroma.
• If you don’t have a vanilla bean, use 2 tsp pure vanilla extract added after the milk has steeped and cooled slightly.

Storage

Store the assembled tart in the refrigerator, covered loosely with plastic wrap or a cake dome, for up to 2 days. To reheat the tart shell before filling, warm it in a 300°F (150°C) oven for 5 minutes for extra crispness. Pastry cream is best served chilled and should be consumed within 3 days if stored separately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pastry cream in advance?

Yes, pastry cream can be made up to 2 days ahead. Just cover it tightly with plastic wrap pressed on the surface and keep it refrigerated until ready to use.

How do I prevent the pastry cream from curdling?

Temper the eggs by slowly whisking warm milk into the egg mixture before cooking. Also, cook the cream over medium-low heat while stirring constantly to ensure a smooth, silky texture.

Decadent Vanilla Bean Tart with Silky Pastry Cream Recipe

Print Recipe

★★★★★

4.5 from 133 reviews

This decadent tart features a buttery, tender crust filled with silky, smooth vanilla bean pastry cream, topped with fresh berries and optional elegant garnishes for a luxurious dessert experience.

• Author: Logan
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

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. Prepare the Tart Crust: In a mixing bowl, combine sifted flour, powdered sugar, and sea salt. Add cold, diced butter and cut it into the dry ingredients until the mixture resembles coarse crumbs. Whisk the egg yolk with ice-cold water and gradually incorporate it into the mixture. Knead gently to form a dough, wrap in plastic, and chill for at least 30 minutes.
2. Roll and Bake the Crust: Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface to fit your tart pan. Press the dough into the pan, trim edges, and dock the base with a fork. Bake the crust for 15-18 minutes or until golden brown. Remove and let it cool completely.
3. Infuse the Milk: In a medium saucepan, combine whole milk with the vanilla bean seeds and the pod. Heat over medium flame just until steam begins to rise; do not boil. Remove from heat and let steep for 10 minutes to deeply infuse the vanilla flavor.
4. Whisk the Egg Mixture: In a separate bowl, vigorously whisk together the egg yolks, granulated sugar, and cornstarch until pale and slightly thickened. This mixture will form the base of your pastry cream.
5. Temper the Eggs: Slowly and steadily pour the warm infused milk into the egg mixture while whisking constantly to avoid scrambling the eggs.
6. Cook the Pastry Cream: Pour the combined mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon until the cream thickens, about 5-7 minutes. It is ready when it is glossy and can coat the back of the spoon. Immediately remove from heat to prevent overcooking.
7. Finish and Chill: Stir in the room temperature butter until fully incorporated, adding silkiness to the cream. Transfer the pastry cream to a bowl and cover with plastic wrap pressed directly onto the surface to avoid forming a skin. Refrigerate until thoroughly chilled before filling the baked tart shell.
8. Assemble the Tart: Once the tart shell and pastry cream are cooled, spoon or pipe the pastry cream evenly into the shell. Garnish with fresh berries, a dusting of powdered sugar, edible gold leaf or toasted almond slivers, and fresh mint leaves as desired. Serve chilled.

Notes

• Ensure the butter and water used in the crust are ice cold to achieve a flaky texture.
• Do not boil the milk when infusing vanilla to avoid curdling the eggs later.
• Constant stirring during cooking the pastry cream prevents lumps and sticking.
• Press plastic wrap directly onto the pastry cream surface to prevent a skin from forming during chilling.
• You can substitute fresh vanilla bean with 2 tsp vanilla extract if unavailable, adding it after cooking the cream.
• This tart can be prepared a day ahead; store it covered in the refrigerator.

Keywords: vanilla bean tart, pastry cream tart, decadent dessert, homemade tart crust, vanilla pastry cream, berry tart, French tart recipe, elegant dessert