Pastry Cream Tart

A golden, crunchy shortcrust shell contrasting with a smooth, dense cream. You can see the vanilla beans infusing the mass that perfectly coats the tart base.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 413
• Protein: 10 g
• Carbs: 48 g
• Fat: 20 g

Ingredients

• 0.7 piece Sweet shortcrust pastry ( ready to use )
• 333.3 ml Whole milk ( fresh )
• 2.7 piece Egg ( yolks only )
• 66.7 g White sugar ( powdered )
• 26.7 g Wheat flour ( sifted )
• 0.7 piece Vanilla bean ( split and scraped )
• 20 g Minimum butter sweet ( cubed )

Instructions

1. Baking the tart shell

   Roll out the shortcrust pastry in a mold, prick the bottom, and blind bake at 180°C. The pastry should be pale gold, firm, and easily pull away from the edges.

2. Infusing the milk

   Split the vanilla bean in two, scrape the seeds, and put everything in the whole milk. Bring to a simmer; when the milk starts to steam, turn off the heat.

3. Whisking the yolks

   Vigorously whisk the egg yolks with the white sugar until the mixture lightens. Fold in the wheat flour until smooth and lump-free.

4. Cooking the cream

   Pour the hot milk over the eggs while whisking, then return to medium heat. Stir constantly until the cream thickens and coats the back of the spoon.

5. Smoothing and assembly

   Off the heat, add the butter to glaze the cream. Pour onto the cold tart shell. The surface should be smooth and shiny.

Chef's tips

• To prevent a skin from forming on the cream as it cools, cover it with plastic wrap directly touching the surface.
• If the cream gets lumpy, use an immersion blender to make it smooth again instantly.

Storage

Keep for 48 hours in the refrigerator. Do not freeze as the cream will lose its texture.