Recipes, Desserts

Vanilla pastry cream

Vanilla custard tart

For 4 people

Difficulty : easy

Price : medium

Preparation time : 1 hour

Cooking time : 40 minutes 

Ingredients

For the sweet pastry dough

  • 150 g of soft butter
  • 100 g of icing sugar
  • 60 g of almond powder
  • 60 g of egg
  • 1 pinch of salt
  • 250 g of flour

For the custard filling

  • 450 g of whole milk
  • 200 g of heavy cream (30% fat)
  • 100 g of sugar
  • 1 to 2 vanilla pods
  • 5 eggs
  • 50 g of cornstarch

Ustensiles

Preparation of the sweet pastry dough

To be prepared 5 hours before serving

Mix the soft butter with the icing sugar, almond powder, egg, and salt.

Then add the flour and work quickly to obtain a smooth dough.

Roll it out, line your tart ring, and place it in the refrigerator for at least 2 hours (or 30 minutes in the freezer).

Preparation of the custard filling

Whisk the eggs with the sugar, then add the cornstarch.

Heat the milk and cream with the vanilla seeds and pod until it begins to simmer.

Gradually pour over the egg-sugar mixture to temper it, then return it to the saucepan and thicken over low heat, stirring constantly.

Cooking

To be prepared 2 hours and 40 minutes before serving.

Preheat your oven to 220 °C (428 °F).

Pour the cooled custard over the pastry and bake for 10 minutes at 220 °C (428 °F), then reduce to 180 °C (356 °F) and continue baking for about 30 minutes until the surface is golden.

Let it cool slightly, then refrigerate for at least 2 hours before serving.

Tips

Recipe tip:

For a perfectly smooth custard without lumps, make sure never to let the mixture boil too vigorously while thickening.
Gentle cooking ensures a silky, melt-in-the-mouth texture.
Chilling is essential: the longer the custard rests, the firmer it becomes and the more its flavors develop. Ideally, prepare it the day before serving.

To vary the flavors, you can infuse citrus zest in the milk, add a hint of tonka bean, or even incorporate a bit of melted chocolate into the custard once thickened.

Watch the browning: the top should be lightly caramelized, a sign that the custard is ready. Finally, unmold it only once fully cold to prevent it from breaking.

Equipment tip:

Use an Alchimy stainless steel saucepan for precise control when cooking the custard. Its triply system ensures even heat distribution, preventing your mixture from burning.

Use an AIRSYSTEM perforated stainless steel tart pan for even baking of the pastry, achieving a crisp crust without a soggy bottom.

A recipe by : 

Amel, Ma Vie Caramel
Instagram

My name is Amel, better known on Instagram as Ma Vie Caramel.

I’ve been passionate about pastry since 2017, the year I created my Instagram account and a few years later, my blog www.maviecaramel.fr.

I love sharing my passion with enthusiasm and authenticity through photography and video.

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