Vanilla Bean Tart

  1. First, prepare the Vanilla Pastry Cream. In a heavy bottomed pot on a low heat, bring the milk and half the vanilla bean to a gentle boil. Remove from heat and cool the vanilla infused milk. Remove the vanilla bean, scrape the seeds, and put back into the milk.
  2. In a separate bowl whisk together the 2 egg yolks and sugar until well combined. Slowly while still whisking, sift the flour into the mixture. Continue to whisk until well combined. Then in a slow stream add the milk mixture, again keep whisking until well incorporated. Return the mixture to a clean pot and with a wooden spoon stir over low heat until it starts to thicken. Switch over to a whisk and whisk until there the custard has a smooth texture. Take off heat and place in a small bowl, cover with plastic wrap and refrigerate.
  3. Sweet Pastry Dough
  4. In a stand mixer fitted with the paddle attachment (or in a food processor), blend the flour and butter. Add in the egg yolks one at a time, and then add in the sugar until well blended. If the dough isn't coming together add in some cold ice water, just enough so that the dough forms into a ball. If too much water goes in simply, add some more flour. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
  5. Roll out the dough and place in an 8 or 9-inch tart pan with a removable bottom. Trim off the extra dough at the edges, this will be used for the lattice decoration. Spread the Vanilla custard over the tart pan, smoothing it out with a small offset spatula. Roll out the extra dough into strips and lay over the cream to form a lattice.
  6. Please in a preheated oven at 350 and bake for 35-40 minutes, or until pastry is lightly golden.

flour, butter, sugar, egg yolks, water, salt, milk, sugar, vanilla pod, egg yolks, flour

Taken from www.yummly.com/recipe/Vanilla-Bean-Tart-1674481 (may not work)

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