There is an elegance to a simple tart. It does not rely on flashy decorations or complicated techniques. Instead, it relies on the perfect contrast between two humble elements: a crisp, buttery crust and a cool, smooth filling.
This recipe returns to the traditional method of making pastry cream. By cooking the custard gently over a double boiler, we ensure a velvety texture that never scorches. The filling is rich with egg yolks and vanilla, thickened just enough to hold its shape within the golden shells.
These tarts are a blank canvas. You can serve them plain to appreciate the delicate vanilla flavor, or top them with fresh seasonal berries for a burst of brightness. They are a lovely addition to an afternoon tea or a quiet dessert for a small gathering.
The Recipe
Yields: 6 tarts | Prep time: 30 minutes | Cook time: 20 minutes | Chill time: 2 hours
Ingredients
The Tart Shells
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, cold
- 1/4 cup shortening, cold
- 4 to 5 tablespoons milk, cold
The Vanilla Custard Filling
- 1/3 cup sugar
- 1 tablespoon all-purpose flour
- 1 egg
- 1 egg yolk
- 3/4 cup milk
- 3 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
1. Make the Pastry Dough In a mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter and shortening using a pastry blender until the mixture resembles coarse meal. Sprinkle the milk evenly over the surface and stir with a fork just until the dry ingredients are moistened. Shape the dough into a ball and chill it in the refrigerator for 30 minutes.
2. Bake the Shells Preheat your oven to 450°F (230°C). Divide the dough into 6 equal portions. Roll one portion at a time on a lightly floured surface until it is just larger than your 3 1/2-inch tart pans. Fit the pastry gently into the pans, trim the edges, and flute them. Prick the bottom of the pastries with a fork to prevent puffing. Bake for 10 minutes or until the pastries are lightly browned. Remove them to a wire rack to cool completely.
3. Cook the Custard While the shells cool, prepare the filling. In the top of a double boiler, combine the sugar and flour, stirring well. Add the whole egg, the egg yolk, and the milk. Beat well with a wire whisk until combined. Place the top of the double boiler over boiling water. Cook, stirring constantly with the whisk, until the mixture becomes smooth and thickened. This requires patience, but constant stirring ensures no lumps form.
4. Finish and Chill Remove the custard from the heat. Stir in the butter and vanilla extract until the butter is completely melted and incorporated. Transfer the pudding to a bowl. Place a piece of plastic wrap directly onto the surface of the hot pudding. This prevents a “skin” from forming on top as it cools. Chill thoroughly in the refrigerator.
5. Assemble Once the custard is cold and set, spoon it into the cooled tart shells. Serve immediately or keep chilled until ready to serve.
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Old-Fashioned Vanilla Custard Tarts
These Old-Fashioned Vanilla Custard Tarts feature a crisp, flaky handmade crust filled with a rich, velvety homemade vanilla pudding. A classic, ad-free dessert recipe from Willowgold Farms perfect for afternoon tea.
Ingredients
The Tart Shells
The Vanilla Custard Filling
Instructions
Make the Pastry Dough
-
In a mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter and shortening using a pastry blender until the mixture resembles coarse meal. Sprinkle the milk evenly over the surface and stir with a fork just until the dry ingredients are moistened. Shape the dough into a ball and chill it in the refrigerator for 30 minutes.
Bake the Shells
-
Preheat your oven to 450°F (230°C). Divide the dough into 6 equal portions. Roll one portion at a time on a lightly floured surface until it is just larger than your 3 1/2-inch tart pans. Fit the pastry gently into the pans, trim the edges, and flute them. Prick the bottom of the pastries with a fork to prevent puffing. Bake for 10 minutes or until the pastries are lightly browned. Remove them to a wire rack to cool completely.
Cook the Custard
-
While the shells cool, prepare the filling. In the top of a double boiler, combine the sugar and flour, stirring well. Add the whole egg, the egg yolk, and the milk. Beat well with a wire whisk until combined. Place the top of the double boiler over boiling water. Cook, stirring constantly with the whisk, until the mixture becomes smooth and thickened. This requires patience, but constant stirring ensures no lumps form.
Finish and Chill
-
Remove the custard from the heat. Stir in the butter and vanilla extract until the butter is completely melted and incorporated. Transfer the pudding to a bowl. Place a piece of plastic wrap directly onto the surface of the hot pudding. This prevents a "skin" from forming on top as it cools. Chill thoroughly in the refrigerator.
Assemble
-
Once the custard is cold and set, spoon it into the cooled tart shells. Serve immediately or keep chilled until ready to serve.
