Vanilla Cream Tart
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Making this vanilla cream tart has become my go to dessert whenever I want something elegant but not fussy. The whole thing comes together in just under an hour, and honestly, most of that is just baking time, so you're barely in the kitchen working. I love that heavy cream brings real nutritional benefits with its fat soluble vitamins while creating that luxurious silky filling everyone adores. The pastry base is wonderfully crisp, and the vanilla custard center is pure comfort on a plate. It's simple enough for weeknight baking but fancy enough to impress at dinner parties.
Ella x
Ingredients
- 250 gpastry dough(Chill for 30 minutes)
- 1vanilla paste(Genuine French paste)
- 3 eggegg yolks
- 200 ggranulated sugar
- 400 mlheavy cream(Cold from the fridge)
- 120 gunsalted butter(Softened to room temperature)
- 1salt
- 1 egglarge egg whites
- 50 gconfectioner's sugar
- 1vanilla bean(Scrape out seeds)
- 50 mlwater
- 1baking powder
Detail level
Instructions
- 1
Preheat the oven to 180°C. Roll out the pastry dough to a thickness of 3mm and place it in a 20cm tart pan. Trim the edges and prick the bottom with a fork. Line with parchment paper and fill with baking beans.
- 2
Bake the pastry for 15 minutes. Remove the parchment paper and baking beans. Continue baking for a further 5 minutes, or until the pastry is golden brown.
- 3
In a medium saucepan, combine the vanilla paste, granulated sugar, and salt. Whisk over low heat until the sugar dissolves.
- 4
Remove the saucepan from the heat and stir in the softened butter until melted. Beat in the egg yolks one at a time, followed by the large egg whites.
- 5
Pour the cream mixture into the baked pastry shell. Bake for a further 10 minutes, or until the filling is set.
- 6
Allow the tart to cool completely in the pan. Dust with confectioner's sugar before serving.
- 7
To serve, slice the tart into 6 equal pieces. Garnish with a sprinkle of confectioner's sugar and a few scraped vanilla bean seeds, if desired.
- 8
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently before serving.
- 9
If desired, top the tart with a few fresh berries or a drizzle of chocolate sauce before serving.
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