Classic French Custard Tart Recipe

Instructions

1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. In a bowl, combine all purpose flour, chilled diced unsalted butter, granulated sugar, and a pinch of salt.
3. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
4. Add one large egg yolk and mix until the dough comes together into a ball.
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6. Roll out the chilled dough on a lightly floured surface to fit a 15 cm tart pan.
7. Press the dough evenly into the tart pan and trim excess edges.
8. Prick the bottom of the dough with a fork to prevent bubbling.
9. Place a sheet of parchment paper over the dough and fill with pie weights or dried beans.
10. Bake the tart shell for 15 minutes, then remove weights and parchment paper.
11. Bake for another 5 minutes until lightly golden. Remove from oven and let cool.
12. In a saucepan, heat whole milk and heavy cream over medium heat until just below boiling.
13. In a bowl, whisk together granulated sugar, one large egg, one large egg yolk, and vanilla extract until smooth.
14. Slowly For the hot milk mixture into the egg mixture while whisking constantly to temper the eggs.
15. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.
16. For the custard into the baked tart shell and smooth the top.
17. Bake the filled tart at 160 degrees Celsius (320 degrees Fahrenheit) for 25 minutes until custard is set but still slightly wobbly.
18. Remove from oven and let cool to room temperature before serving.