Description
A classic dessert featuring a crisp buttery tart shell filled with silky vanilla custard and topped with a glossy layer of rich caramel. This elegant make-ahead tart is perfect for celebrations or any special occasion.
Ingredients
250 g all-purpose flour
125 g unsalted butter, chilled and cubed (plus 15 g for the caramel)
75 g powdered sugar
1 large egg
1 tsp vanilla extract
Pinch of salt
500 ml whole milk
250 ml heavy cream (plus 60 ml for the caramel)
1 vanilla bean, split and scraped
5 large egg yolks
100 g granulated sugar
25 g cornstarch
150 g granulated sugar (for the caramel)
45 ml water
Instructions
- Preheat the oven to 180°C (350°F).
- Combine the flour, powdered sugar, and salt. Rub in the chilled butter until the mixture resembles coarse crumbs.
- Add the egg and vanilla extract, then mix until a smooth dough forms.
- Wrap the dough and chill for 30 minutes.
- Roll out the dough, press it into a 9-inch tart pan, prick the base with a fork, and chill for another 15 minutes.
- Bake the tart shell for 18–20 minutes, or until golden brown. Cool completely.
- Heat the milk, heavy cream, and vanilla bean until steaming. Remove from the heat and let infuse for 10 minutes.
- Whisk together the egg yolks, granulated sugar, and cornstarch until smooth.
- Slowly whisk the warm milk mixture into the egg mixture.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thick and silky.
- Strain the custard through a fine sieve and pour it into the cooled tart shell. Smooth the surface.
- Refrigerate for at least 4 hours until fully set.
- For the caramel, heat the sugar and water without stirring until deep amber.
- Carefully whisk in the heavy cream, then stir in the butter until smooth.
- Cool the caramel slightly, then pour a thin, even layer over the chilled custard.
- Refrigerate for 30 minutes before slicing and serving.
Notes
Substitute 2 teaspoons of pure vanilla extract if a vanilla bean is unavailable.
Add 1 teaspoon of espresso powder to the caramel for a subtle coffee flavor.
Sprinkle flaky sea salt over the caramel for a salted caramel variation.
Top with fresh raspberries or strawberries for a fruity finish.
Store covered in the refrigerator for up to 4 days.
Do not freeze, as the custard texture may become grainy.
Let the tart sit at room temperature for 10–15 minutes before slicing for the best texture.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake and Chill
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 29 g
- Sodium: 140 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 170 mg
