My daughter's amazing dessert was a complete success, prompting me to request the recipe.

Vanilla custard tart is a timeless dessert that has graced tables across Europe for centuries, with its roots deeply embedded in French and British culinary traditions. This classic dish is cherished for its simple yet luxurious combination of a buttery pastry crust and a velvety vanilla custard filling. It's perfect for those who appreciate the delicate balance of flavors and textures. Whether you're hosting a dinner party or simply indulging in a sweet treat, this tart is sure to impress with its elegance and comforting taste.

Vanilla custard tart pairs beautifully with a variety of accompaniments. Consider serving it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. Fresh berries, such as raspberries or strawberries, provide a delightful contrast with their tartness and vibrant color. A light dusting of cinnamon or nutmeg can also enhance the custard's warm flavors. For a refreshing beverage pairing, try a cup of Earl Grey tea or a glass of chilled dessert wine.

Servings: 8

1 1/4 cups all-purpose flour
1/2 cup unsalted butter, chilled and diced
1/4 cup granulated sugar
1/4 teaspoon salt
1 egg yolk
2 tablespoons cold water
2 cups whole milk
1 vanilla bean, split and scraped (or 1 tablespoon vanilla extract)
4 egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
Powdered sugar, for dusting

Preheat your oven to 350°F (175°C).

To make the pastry crust, combine the flour, sugar, and salt in a bowl. Add the diced butter and rub it into the flour mixture until it resembles coarse crumbs.

Add the egg yolk and cold water, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.

Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until golden brown. Let it cool.

For the custard filling, heat the milk and vanilla bean (or extract) in a saucepan until just simmering. Remove from heat and let it infuse for 10 minutes.

In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually whisk in the warm milk mixture.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.

Pour the custard into the cooled tart shell and smooth the top. Refrigerate for at least 2 hours or until set.

Before serving, dust the top with powdered sugar. Slice and enjoy!

For a citrus twist, add the zest of one lemon or orange to the custard mixture. If you prefer a nutty flavor, sprinkle toasted almonds or hazelnuts over the top before serving. For a richer custard, substitute half of the milk with heavy cream. To make it gluten-free, use a gluten-free flour blend for the crust. Remember to adjust the baking time as needed.