I feared my grandma's cooking guide was gone, but I managed to uncover it! The flavor is even more delightful than I remembered.

The vanilla bean tart is a delightful homage to the simple pleasures of life, rooted in the rich culinary traditions of the Midwest. This recipe calls to mind the days when my grandmother would spend afternoons baking in her sunlit kitchen, the air filled with the warm, inviting aroma of vanilla and baked pastry. The humble vanilla bean, with its tiny black seeds, is the star here, lending a pure, rich flavor that elevates this tart from ordinary to extraordinary. It's a dessert that invites you to slow down, savor each bite, and perhaps share a story or two over a cozy gathering.

This vanilla bean tart is best enjoyed with a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side. Its creamy, rich flavor pairs beautifully with a fresh berry compote or a handful of sliced seasonal fruits, like strawberries or peaches. For a truly indulgent experience, serve it with a cup of freshly brewed coffee or a pot of fragrant herbal tea, making it the perfect dessert for a leisurely afternoon or a special family dinner.

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 large egg yolk
2 tablespoons ice water
2 cups heavy cream
1 vanilla bean, split and seeds scraped
1/2 cup granulated sugar
5 large egg yolks

Preheat your oven to 350°F (175°C).

In a large bowl, mix together the flour, sugar, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.

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

Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.

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

In a saucepan over medium heat, combine the cream, vanilla seeds, and pod. Bring to a simmer, then remove from heat and let steep for 15 minutes.

Whisk together the sugar and egg yolks in a bowl until pale and thick. Gradually whisk in the warm cream.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly. Do not let it boil.

Strain the custard through a fine sieve into the cooled tart shell. Smooth the surface and chill the tart in the refrigerator for at least 2 hours before serving.

For a citrus twist, add the zest of one lemon or orange to the custard mixture. You can also infuse the cream with a cinnamon stick or a few cardamom pods for a spiced flavor. If you prefer a gluten-free crust, substitute the all-purpose flour with a blend of almond flour and rice flour. To make it more indulgent, drizzle with a bit of caramel sauce before serving.