Parisian Custard Tart With a Creamy Vanilla Filling

This Parisian custard tart has a crisp pastry base, a thick vanilla filling and a golden top.

It is simple to prepare when the custard is cooked first, then baked until set.

Ingredients for 8 servings

• 1 shortcrust pastry sheet, about 250 g
• 1 liter whole milk
• 4 large eggs
• 180 g granulated sugar
• 90 g cornstarch
• 1 vanilla pod or 2 teaspoons vanilla extract
• 30 g unsalted butter
• 1 pinch fine salt

How to make Parisian custard tart

Prepare the pastry

Line a 24 cm tart pan with the pastry. Prick the base with a fork and chill it while preparing the custard.

Cook the custard

Heat the milk with vanilla. In a bowl, whisk eggs, sugar, cornstarch and salt. Pour in the hot milk gradually, then return everything to the pan.

Thicken gently

Cook over medium heat, whisking constantly, until the custard becomes thick and smooth. Stir in the butter at the end.

Bake until golden

Pour the custard into the pastry shell and smooth the top. Bake at 180°C for 40 to 45 minutes, until the surface is deeply golden.

Helpful tips

Let the tart cool completely, then chill it for at least 3 hours before slicing. This gives the custard a clean, creamy texture.

Conclusion

Parisian custard tart is a reliable bakery-style dessert. With careful whisking and enough chilling time, the slices hold beautifully.