Vanilla Cream Tart
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Vanilla Cream Tart is an elegant dessert featuring a pastry shell filled with a rich vanilla custard cream. The tart combines pastry dough, vanilla paste, egg yolks, sugar, heavy cream and butter to create a luxurious treat. With just 20 minutes of preparation and 35 minutes of cooking time, this tart suits anyone looking to impress with a classic, sophisticated pudding.
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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