Tart Custard Recipe

Make dough

In a food processor or large bowl, combine 2 cups all-purpose flour, 1/4 cup powdered sugar, and 1/4 tsp fine sea salt. Pulse briefly to mix. Add 3/4 cup cold unsalted butter cubes and pulse until mixture resembles coarse crumbs with some pea-sized pieces remaining (about 8–10 short pulses).

Add egg and chill

Add 1 large egg yolk, 1 tablespoon cold water, and 1/2 tsp vanilla extract. Pulse just until the dough begins to come together. If it remains too dry, add up to 1 more teaspoon cold water. Turn dough onto lightly floured surface, press into a disk, wrap in plastic, and chill at least 30 minutes (up to 2 hours).

Form shells

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to about 1/8" (3 mm) thickness. Using a 3 1/2" round cutter (or tart pan), cut rounds and gently press into 6 (3.5"–4" tart) tart pans or one 9" tart pan. Trim excess. Prick bottoms lightly with a fork to prevent bubbling.

Blind bake

Line pastry shells with parchment and fill with pie weights or dried beans. Whisk 1 egg with 1 tsp milk and brush a thin layer onto the inside of shells (this helps seal). Bake shells with weights for 12–15 minutes until edges are set and lightly golden. Remove weights and parchment and bake another 5–7 minutes until bottoms are dry and golden. Let shells cool in pans on a rack.

Warm dairy

In a medium saucepan, combine 2 cups whole milk and 1/2 cup heavy cream. Heat over medium until bubbles form at the edge and steam rises (do not boil). Remove from heat.

Mix dry and yolks

In a mixing bowl, whisk together 1/2 cup granulated sugar and 3 tablespoons cornstarch until uniform. Whisk in 4 large egg yolks until smooth and slightly pale.

Temper eggs

Slowly pour about 1/3 of the hot milk mixture into the yolk-sugar-cornstarch mixture in a thin stream while whisking constantly to temper the yolks. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking to combine.

Thicken custard

Place the pan back over medium-low heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 3–5 minutes. Once thickened to a pudding-like consistency, cook 30–60 seconds more while whisking to fully activate the cornstarch.

Finish and cool

Remove from heat and whisk in 2 tablespoons cold unsalted butter, 1 teaspoon pure vanilla extract, and 1/8 tsp fine sea salt until smooth. Pour the custard through a fine-mesh sieve into a clean bowl to remove any bits. Cover the surface with plastic wrap pressed directly onto the custard to prevent a skin. Chill at least 1 hour until cold and set (can be refrigerated up to 2 days).

Fill shells

When shells are cool and custard is chilled, spoon or pipe the custard into prepared tart shells, filling nearly to the rim. Smooth the surface with an offset spatula.

Optional garnish

Top tarts with fresh berries or fruit slices if desired. Lightly dust with 1 tablespoon powdered sugar just before serving.

Serve

Serve chilled or at cool room temperature. Store leftover filled tarts in the refrigerator for up to 2 days (best eaten within 24 hours for crispest crust).