Decadent Vanilla Bean Tart with Silky Pastry Cream Recipe

Introduction

This decadent tart combines a buttery, crisp crust with a silky vanilla bean pastry cream that feels like pure bliss in every bite. Topped with fresh berries and delicate garnishes, it’s perfect for special occasions or anytime you want to impress.

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 (raspberries, blueberries, or sliced strawberries), powdered sugar, edible gold leaf or toasted almond slivers, fresh mint leaves

Instructions

1. Step 1: Make the tart crust by combining the sifted flour, powdered sugar, and sea salt in a bowl. Cut in the cold diced butter until the mixture resembles coarse crumbs.
2. Step 2: Add the egg yolk and ice-cold water, mixing gently until the dough just comes together. Wrap in plastic and chill for at least 30 minutes.
3. Step 3: Roll out the chilled dough on a lightly floured surface and press it into your tart pan. Chill again while preparing the pastry cream.
4. Step 4: Preheat oven to 350°F (175°C). Blind bake the tart shell with parchment paper and pie weights for 15 minutes, remove weights, and bake for another 10 minutes until golden. Let cool.
5. Step 5: For the vanilla bean pastry cream, heat the milk with the vanilla bean seeds and pod over medium heat until it just starts to steam. Remove from heat and steep for 10 minutes.
6. Step 6: In a separate bowl, whisk the egg yolks, sugar, and cornstarch vigorously until pale and slightly thickened.
7. Step 7: Temper the eggs by slowly adding the warm milk mixture while whisking constantly to avoid scrambling.
8. Step 8: Return the combined 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.
9. Step 9: Remove from heat and stir in the room temperature butter until fully incorporated. Transfer to a bowl, press plastic wrap directly on the surface, and chill thoroughly.
10. Step 10: Once the tart shell and pastry cream are cooled, fill the tart with the cream and garnish with fresh berries, a dusting of powdered sugar, edible gold leaf or toasted almonds, and mint leaves as desired.

Tips & Variations

• For a richer tart crust, substitute half the butter with cream cheese.
• Use vanilla extract if you can’t find a vanilla bean, but increase to 1 teaspoon and add it after removing the milk from the heat.
• Try topping the tart with a mix of seasonal fruit or a drizzle of fruit coulis for extra color and flavor.
• Ensure the egg mixture is whisked vigorously before tempering to create a smooth, silky pastry cream without lumps.

Storage

Store the filled tart in the refrigerator, covered with plastic wrap or in an airtight container, for up to 2 days. The crust is best eaten the day it is made to remain crisp. Reheat the crust alone briefly in a warm oven before filling if desired, but avoid reheating the pastry cream. Serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, the tart crust dough can be made and chilled for up to 2 days before rolling out. Bake as directed just before assembling to keep it crisp.

How do I prevent the pastry cream from curdling?

Temper the eggs by slowly adding the warm milk mixture while whisking constantly and cook over medium-low heat, stirring continuously. This gentle process prevents scrambling and results in smooth cream.

Decadent Vanilla Bean Tart with Silky Pastry Cream Recipe

Print Recipe

★★★★★

4.6 from 148 reviews

This decadent tart features a buttery, tender crust filled with silky vanilla bean pastry cream, creating a luxurious dessert perfect for any special occasion. Delicately infused with real vanilla bean and topped with fresh berries or elegant garnishes, this tart balances rich flavors and smooth textures beautifully.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 servings 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. Prepare the Tart Crust: Combine sifted flour, powdered sugar, and sea salt in a mixing bowl. Cut in cold diced butter until the mixture resembles coarse crumbs. Add egg yolk and ice-cold water, mixing gently until the dough comes together. Wrap in plastic and chill for at least 1 hour before rolling.
2. Infuse the Milk: In a medium saucepan, combine whole milk with the scraped vanilla bean seeds and the pod. Heat over medium flame until steam starts to rise, but do not boil. Remove from heat and let steep for 10 minutes to extract rich vanilla flavor.
3. Whisk Egg Mixture: In a separate bowl, vigorously whisk together egg yolks, granulated sugar, and cornstarch until the mixture is pale yellow and slightly thickened. This ensures a smooth base for the pastry cream.
4. Temper the Eggs: Gradually pour the warm vanilla-infused milk into the egg mixture in a slow, steady stream while whisking constantly to prevent curdling or scrambling the eggs.
5. Cook to Perfection: Return the tempered mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon. After about 5-7 minutes, the cream will thicken, become glossy, and coat the back of the spoon. Immediately remove from heat to avoid overcooking.
6. Finish and Chill: Stir in the room temperature unsalted butter until fully incorporated, which adds extra silkiness to the cream. Transfer the pastry cream to a bowl and cover tightly with plastic wrap pressed directly on its surface to prevent a skin from forming. Chill thoroughly until cold and set.
7. Assemble the Tart: Roll out the chilled tart dough and fit it into a tart pan. Blind bake according to your preferred method until golden and fully cooked. Once cooled, fill the crust with the chilled vanilla bean pastry cream. Garnish with fresh berries, a dusting of powdered sugar, edible gold leaf, toasted almond slivers, and fresh mint leaves as desired.

Notes

• Ensure the milk does not boil during infusion to prevent bitterness from the vanilla bean.
• Press plastic wrap directly onto the surface of the pastry cream while chilling to avoid a skin forming.
• Blind bake the tart crust with pie weights or dried beans to maintain its shape and achieve crispness.
• Use fresh vanilla beans for the best flavor; vanilla extract can be a substitute but the cream will be less aromatic.
• Chilling the dough before rolling helps prevent shrinkage during baking and makes handling easier.

Keywords: vanilla bean tart, pastry cream tart, French dessert, silky pastry cream, tart crust recipe, elegant desserts