Pear Vanilla Bean Custard Tart -

Pear Vanilla Bean Custard Tart

Indulge in the deliciousness of a Pear Vanilla Bean Custard Tart, a dessert that perfectly blends the sweet taste of ripe pears with the creamy richness of vanilla bean custard. This recipe features a flaky tart crust and a smooth filling, showcasing seasonal ingredients at their best. Ideal for celebrations or a cozy treat at home, this elegant tart is sure to impress anyone with its stunning presentation and delightful flavors. Bake and enjoy the rewarding experience of homemade dessert!

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Ingredients

For the Tart Crust:

1 ½ cups all-purpose flour

½ cup unsalted butter, cold and diced

½ cup powdered sugar

1 large egg yolk

1 tablespoon ice water

Pinch of salt

For the Pear Vanilla Bean Custard:

3 ripe pears, peeled, cored, and sliced

2 cups heavy cream

3 large eggs

½ cup granulated sugar

Seeds from 1 vanilla bean (or 1 teaspoon vanilla extract)

1 tablespoon cornstarch

¼ teaspoon salt

1 tablespoon lemon juice

For Serving (Optional):

Fresh mint leaves for garnish

A light dusting of powdered sugar

Instructions

Preheat the Oven:

Begin by preheating your oven to 375°F (190°C) to ensure it's ready for baking the tart.

Prepare the Tart Crust:

In a mixing bowl, sift together the all-purpose flour, powdered sugar, and a pinch of salt. Add the cold, diced unsalted butter to the mixture. Using your fingers or a pastry cutter, blend the ingredients together until the mixture resembles coarse crumbs. Stir in the egg yolk and the ice water until the dough just comes together. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for a minimum of 30 minutes to firm it up.

Roll Out the Crust:

On a lightly floured surface, roll the chilled dough out into a circle large enough to fit a 9-inch tart pan (about ¼ inch thick). Carefully transfer the dough to the tart pan, pressing it into the edges and trimming any excess. Prick the bottom of the crust with a fork to prevent bubbling during baking.

Blind Bake the Crust:

Line the crust with parchment paper and fill it with pie weights or dried beans to keep its shape. Bake in the preheated oven for 15 minutes, then remove the weights and parchment paper. Bake for an additional 10 minutes or until the crust is lightly golden. Allow the crust to cool completely while you prepare the custard.

Prepare the Pears:

In a medium bowl, toss the sliced pears with lemon juice to prevent browning and enhance their flavor. Set them aside to soak.

Make the Vanilla Bean Custard:

In a medium saucepan over medium heat, combine the heavy cream, granulated sugar, and the seeds scraped from the vanilla bean (or vanilla extract). Stir occasionally until the sugar has completely dissolved and the mixture is warm (but do not allow it to boil). In another bowl, whisk together the eggs, cornstarch, and salt until smooth. Gradually pour the warm cream mixture into the egg mixture, whisking continuously to temper the eggs and avoid scrambling.

Assemble the Tart:

Arrange the pear slices evenly over the cooled tart shell. Slowly pour the custard mixture over the pears, ensuring they are well-coated for even baking.

Bake the Tart:

Place the assembled tart back in the oven and bake for 30-35 minutes or until the custard is firm and slightly golden on the surface. The center of the tart may still have a slight jiggle, which is normal as it will continue to set while cooling.

Cool and Serve:

Once baked, let the tart cool completely at room temperature. After cooling, refrigerate for at least 2 hours before serving to allow the flavors to meld. Slice the tart and serve chilled, garnished with fresh mint leaves and a light dusting of powdered sugar if desired.

Prep Time: 30 minutes | Total Time: 2 hours 30 minutes | Servings: 8 slices