The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece, and this Vanilla Bean Custard Tart always brings me right back to my grandmother’s kitchen. I still remember standing on a small wooden stool, watching her gently scrape vanilla beans while the milk warmed on the stove. The air smelled soft, sweet, and comforting like love you could breathe in.
Cooking has been part of my life since I was a child, and desserts like this Vanilla Bean Custard Tart taught me patience. My grandmother used to say, “Custard listens to you. Rush it, and it won’t forgive.” She was right. This tart is slow, gentle, and deeply rewarding.
I believe food brings people together, especially women who want to share warmth and happiness through cooking. This Vanilla Bean Custard Tart isn’t flashy or complicated. It’s simple, elegant, and honest the kind of dessert that makes people pause after the first bite.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy (custard has a mind of its own!), but that’s where the fun is. Whether you’re new to baking or already confident, this Vanilla Bean Custard Tart will make you feel proud.
Cooking is about more than just food it’s about sharing stories and making memories. And today, I’m so happy to share this one with you.
🛒 Ingredients
For the crust
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 large egg yolk
- 1–2 tablespoons cold water
- Pinch of salt
For the vanilla bean custard
- 2 cups whole milk
- 1 cup heavy cream
- 1 whole vanilla bean (split and scraped)
- 5 large egg yolks
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- Pinch of salt
👩🍳 Step-by-Step Instructions
1. Make the crust
In a bowl, combine flour, powdered sugar, and salt. Cut in cold butter until crumbly. Add egg yolk and cold water, mixing just until dough forms. Wrap and chill for 30 minutes.
2. Blind bake
Roll dough out and press into a tart pan. Prick with a fork, line with parchment, and fill with baking weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake 5 more minutes. Cool completely.
3. Infuse the milk
Heat milk, cream, and vanilla bean (pods + seeds) over medium heat until steaming. Turn off heat and let steep for 10 minutes.
4. Make the custard
Whisk egg yolks, sugar, cornstarch, and salt. Slowly pour warm milk into eggs while whisking. Return mixture to saucepan.
5. Cook gently
Cook on low heat, stirring constantly, until thickened. Do not boil. Remove vanilla pod.
6. Assemble
Pour warm custard into baked tart shell. Smooth the top.
7. Bake & chill
Bake at 325°F (165°C) for 20–25 minutes, until just set. Chill at least 3 hours before slicing.
🍽️ Serving Suggestions
- Serve chilled with fresh berries
- Add a dusting of powdered sugar
- Pair with espresso or Greek coffee
- Top with whipped cream for guests
This Vanilla Bean Custard Tart is perfect for brunch tables, baby showers, or quiet evenings when you want something gentle and comforting.
📋 Recipe Card
| ⏱️ Time | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Chill Time | 3 hours |
| Total Time | About 4½ hours |
| 🛒 Ingredients | |
|---|---|
| Crust | Flour, butter, sugar, egg yolk |
| Filling | Milk, cream, vanilla bean, eggs |
| 👩🍳 Instructions | |
|---|---|
| Step 1 | Prepare and chill dough |
| Step 2 | Blind bake crust |
| Step 3 | Infuse milk with vanilla |
| Step 4 | Cook custard gently |
| Step 5 | Fill, bake, and chill |
| 📝 Notes | |
|---|---|
| Tip | Never boil custard |
| Storage | Refrigerate up to 3 days |
| 🍽️ Nutrition (per slice) | |
|---|---|
| Calories | ~320 |
| Fat | 21g |
| Carbs | 28g |
| Protein | 6g |
Conclusion
This Vanilla Bean Custard Tart is quiet, comforting, and deeply nostalgic. It’s the kind of dessert that doesn’t shout it whispers. Every bite feels like a warm kitchen, a shared smile, and a slow moment in a busy world. I hope this recipe brings you the same joy it’s brought me all these years. 💛
