Classical Recipe
Make Classical Recipe in just 2h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Finish
Method
Crust
- 1
Prepare dry ingredients
Whisk together the all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt in a medium bowl until evenly combined.
- 2
Cut in butter
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 3
Add oil and water
Drizzle in the 2 tablespoons vegetable oil and 2 tablespoons ice water. Gently fold and press with a fork until the dough just comes together; it should hold when squeezed but still be slightly crumbly. Avoid overworking.
- 4
Chill and roll
Form the dough into a flat disk, wrap in plastic, and chill in the refrigerator for at least 20 minutes. On a lightly floured surface, roll the chilled dough to a circle about 11 inches in diameter and transfer to a 9-inch tart pan (or pie dish). Press the dough into the pan, trim and crimp edges, and prick the bottom lightly with a fork. Chill again in the refrigerator for 10 minutes.
- 5
Blind-bake crust
Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and continue baking for 6–8 minutes until the crust is lightly golden. Allow to cool slightly while you prepare the filling.
Filling
- 6
Warm the dairy
In a small saucepan over medium heat, warm the whole milk and heavy cream until it just begins to steam and small bubbles form around the edge (do not boil). Remove from heat.
- 7
Beat eggs and sugar
In a medium bowl, whisk together the 3 large eggs and 1/2 cup granulated sugar until smooth and slightly pale, about 1–2 minutes.
- 8
- 9
Flavor and strain
Whisk in 1 teaspoon vanilla extract, 1/4 teaspoon fine sea salt, and 1/4 teaspoon freshly grated nutmeg. For a silky custard, strain the mixture through a fine-mesh sieve into a clean bowl or measuring cup.
- 10
Pour and bake
Pour the custard into the pre-baked crust. Reduce oven temperature to 325°F (160°C) and bake until set but slightly wobbly in the center, 25–30 minutes. Rotate the pan halfway through baking for even color.
- 11
Cool
Remove from oven and allow the tart to cool on a wire rack to room temperature, then chill in the refrigerator for at least 2 hours to fully set the custard.
Finish
- 12
Serve
Before serving, dust the chilled tart lightly with the optional powdered sugar. Slice into 6 equal pieces and serve. Store leftovers covered in the refrigerator for up to 3 days.