Vanilla Caramel Custard Tart
Silky vanilla custard in buttery pastry with glossy caramel glaze. A crème brûlée-inspired fancy dessert perfect for special occasions.
Equipment
- 20cm tart ring or tart pan
- Fine mesh sieve
- Heavy saucepan
- Whisk
- Rolling Pin
- Parchment paper
Ingredients
- 1 batch sweet pastry dough (pâte sucrée) chilled and rolled to 3mm
- 4 large egg yolks room temperature
- 2 large whole eggs room temperature
- 80 grams granulated sugar
- 400 milliliters heavy cream 35% fat
- 100 milliliters whole milk
- 1 vanilla bean split and scraped, or 2 tsp vanilla extract
- 1 pinch fine sea salt
- 150 grams granulated sugar for caramel glaze
- 60 milliliters heavy cream warmed, for caramel
- 30 grams unsalted butter cubed
Instructions
- Preheat oven to 160°C (325°F). Line a baking sheet with parchment and place tart pan on it.
- Roll pastry between parchment to 3mm thickness. Transfer to tart pan, press into corners, trim excess. Prick base with fork, chill 20 minutes.
- Heat cream mixture: In saucepan, combine 400ml cream, milk, vanilla bean pod and seeds, and salt. Heat until just simmering. Remove from heat, steep 10 minutes.
- Whisk eggs and sugar: In large bowl, whisk egg yolks, whole eggs, and 80g sugar until pale and thickened, about 2 minutes.
- Temper custard: Slowly pour warm cream into egg mixture, whisking constantly. Strain through fine-mesh sieve into jug.
- Pour and bake: Pour custard into pastry shell. Bake 35-45 minutes until edges set but center wobbles gently.
- Cool and chill: Cool completely on wire rack, then refrigerate at least 4 hours or overnight.
- Make caramel glaze: In heavy saucepan, melt 150g sugar over medium heat, swirling gently until deep amber. Remove from heat, slowly add 60ml warm cream, stirring until smooth. Stir in butter until melted.
- Finish tart: Pour caramel over chilled custard, tilting to spread evenly. Refrigerate 30 minutes to set glaze before slicing.
Notes
- Use room temperature eggs to prevent custard from seizing
- Don't skip straining for smoothest texture
- Bake low and slow to avoid curdling
- Add caramel glaze just before serving for best results
- Store covered in refrigerator up to 3 days