Vanilla Custard Tart

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a convection setting if your oven has one.

2. 2

   Make the pastry crust: In a large bowl, combine flour, sugar, and salt. Add cold butter and, using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Gradually pour in cold water, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for 15 minutes.

3. 3

   Roll out the pastry dough to a thickness of about 3mm. Transfer the dough to a 23cm tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.

4. 4

   Chill the pastry-lined tart pan in the freezer for 10 minutes. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and pie weights or beans. Return the tart shell to the oven and bake for an additional 10 minutes, or until lightly golden. Let cool completely.

5. 5

   In a medium bowl, whisk together heavy cream, sugar, and vanilla extract until the sugar is dissolved. In a separate bowl, whisk together eggs until they are lightly beaten. Add the egg mixture to the cream mixture and whisk until well combined.

6. 6

   Pour the custard mixture into the cooled pastry shell and smooth the top with a spatula. Sprinkle the vanilla bean paste over the custard in a decorative pattern. Drizzle with melted butter in a zig-zag pattern.

7. 7

   Bake the tart for 25-30 minutes, or until the edges are set and the center is just slightly jiggly. Remove from the oven and let cool to room temperature.

8. 8

   Once the tart has cooled, refrigerate it for at least 2 hours before serving. Slice and serve chilled, garnished with a sprinkle of sugar if desired.