Easy Recipe for Egg Custard Tart

Egg custard tart is a delicious and classic dessert that is perfect for any occasion. This recipe is simple to follow and produces a tart that is light and flavorful.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
• 1 large egg yolk
• 1 tablespoon ice water
• 2 cups heavy cream
• 1/2 cup sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water and pulse until the dough just comes together.
3. Press the dough into a 9-inch tart pan with removable bottom. Bake for 15-20 minutes, or until the crust is golden brown. Let cool completely.
4. To make the filling, combine the heavy cream, sugar, egg yolks, and vanilla extract in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture is thick and has reached a temperature of 180 degrees F (82 degrees C). Do not boil.
5. Pour the filling into the cooled tart shell and bake for 15-20 minutes, or until the filling is set. Let cool completely before serving.

FAQ

Q: What if don’t have a tart pan?

A: You can make this tart in a 9-inch pie plate. Just be sure to line the pie plate with parchment paper before adding the dough.

Q: don’t have a food processor. Can make the dough by hand?

A: Yes, you can make the dough by hand. Just combine the flour, sugar, and salt in a bowl. Cut the butter into small pieces and add it to the bowl. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Add the egg yolk and ice water and mix until the dough just comes together.

Q: don’t have any heavy cream. Can use something else?

A: You can use half-and-half or milk in place of the heavy cream. Just be aware that the tart will not be as rich and creamy.

Q: don’t have any egg yolks. Can use something else?

A: You can use two whole eggs in place of the egg yolks. Just be aware that the tart will be a little bit denser.

Q: don’t have any vanilla extract. Can leave it out?

A: Yes, you can leave the vanilla extract out. The tart will still be delicious.

Pros

• Easy to make
• Light and flavorful
• Perfect for any occasion

Tips

• To make sure your tart is cooked through, insert a toothpick into the center of the tart. If the toothpick comes out clean, the tart is done baking.
• If you want to make a more decorative tart, you can pipe the egg custard filling into the tart shell using a pastry bag.
• You can also add different flavors to the egg custard filling, such as vanilla extract, lemon zest, or cinnamon.

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