Who can resist a thick, creamy, vanilla-scented slice of custard tart? This comforting dessert brings back childhood memories with every bite.
Though it may seem simple just a crust and a custard it’s the small technical details that elevate it from average to exceptional. This article reveals all the chef-level tips to master this classic.
You’ll discover:
The key ingredients
Step-by-step instructions for a perfect tart
Expert advice to avoid common mistakes
Delicious variations to suit your taste
Whether you’re a pastry enthusiast or a casual baker, this clear and accessible recipe will help you perfect this iconic French dessert.
Ingredients for a Homemade Vanilla Custard Tart
1. For the Sweet Pastry Dough:
250g all-purpose flour
125g cold unsalted butter
70g powdered sugar
1 whole egg
1 pinch of salt
This dough is crisp and buttery—ideal for custard tart.
2. For the Vanilla Custard Filling:
1 liter whole milk
1 vanilla bean (or natural extract)
6 egg yolks
150g sugar
100g cornstarch
200ml heavy cream
This luscious mixture makes the tart rich, creamy, and perfectly flavored.
Step-by-Step Instructions for Homemade Vanilla Custard Tart
A. Make the Sweet Pastry:
Combine flour, sugar, and salt in a large bowl.
Add cold, diced butter and rub with fingers until sandy.
Mix in the egg to form a dough—don’t overwork it.
Wrap in plastic and chill for 1 hour.
B. Prepare the Custard Filling:
Heat milk with split vanilla bean. Let infuse for 10 minutes off heat.
In a bowl, whisk yolks and sugar until pale.
Stir in cornstarch until smooth.
Gradually pour in warm milk while whisking.
Return to pot and cook over low heat, stirring constantly.
Once thickened, stir in cream. Let cool slightly.
C. Assemble and Bake:
Preheat oven to 180°C (350°F).
Roll out the chilled dough and line a greased tart pan.
Prick the bottom with a fork.
Pour in the custard and smooth the surface.
Bake for 45–50 minutes until golden brown.
Cool to room temperature, then chill for at least 4 hours.
Chef Tips for the Perfect Custard Tart
Use whole milk and full-fat cream for maximum richness.
Let the vanilla infuse fully—it deepens the flavor.
Whisk constantly during cooking to prevent lumps.
Don’t pour hot custard into the crust—it could make it soggy.
Cool before refrigerating for the cleanest slices.
Use a bottomless tart ring for neat bakery-style edges.
Have fun making it that’s the secret to all great desserts!
Tasty Variations of the Classic Custard Tart
Chocolate Flan: Stir in 150g melted dark chocolate.
Coconut Flan: Swap 200ml of milk for coconut milk + 50g shredded coconut.
Fruit Flan: Add sliced pears, apples, or raspberries before baking.
Coffee Flan: Dissolve 1 tbsp instant coffee into the milk.
Praline Flan: Add 2–3 tbsp praline paste for a nutty twist.
Pistachio Flan: Replace part of the sugar with pistachio paste for color and flavor.
Try spices like cinnamon, cardamom, or tonka bean to switch it up!
Now It’s Your Turn!
You’ve reached the end of this complete guide to homemade vanilla custard tart. You now have:
A foolproof recipe
Detailed steps and ingredients
Chef tips to ensure success
Creative ways to personalize it
Ready to impress your guests with a French bakery classic made right in your kitchen?
Want to level up your pastry skills?
At VoilaChef, our online courses with top French chefs make it easy and enjoyable to learn modern pâtisserie.
