Classic French Custard Tart for Beginners

Steps

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1. 1
   Make the shortcrust pastry: combine flour and salt in a bowl, add softened butter, and rub together with your fingertips until the mixture resembles breadcrumbs. Add water and mix until a dough forms.
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2. 2
   Transfer the dough to a work surface and gently press it 4 to 5 times without overworking it to avoid activating the gluten. Wrap in plastic film and refrigerate for at least one hour.
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3. 3
   After one hour of chilling, remove the dough and dust the work surface with flour. Gently roll out the pastry to a thin layer.
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4. 4
   Roll the pastry around a rolling pin and transfer it to a 20 cm diameter ring mould set on a baking sheet lined with parchment paper. Press the pastry against the sides, trim excess edges with the rolling pin, and prick the bottom all over with a fork. Return to the refrigerator.
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5. 5
   Prepare the custard filling: split the vanilla bean lengthwise and scrape out all the seeds with a knife.
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6. 6
   Pour milk into a saucepan, add the vanilla bean and seeds, and bring to a boil to infuse the vanilla flavour.
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7. 7
   In a separate bowl, crack the eggs and add the granulated sugar and vanilla sugar. Beat with a whisk until the mixture becomes pale and fluffy.
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8. 8
   Add the cornstarch and mix from the centre outward to avoid lumps.
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9. 9
   Add the heavy cream and mix well.
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10. 10
    Once the milk boils, remove the vanilla bean. Slowly pour the hot milk into the egg mixture while whisking constantly.
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11. 11
    Continue whisking for a few seconds, then pour the entire mixture back into the saucepan. Heat over medium-high heat, stirring vigorously and constantly until the custard thickens.
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12. 12
    Once the custard is ready, immediately pour it into the pastry shell and spread evenly. Place in a preheated 180°C oven and bake for 50 minutes.
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13. 13
    The tart should still jiggle slightly when removed from the oven—this is normal. While still warm, brush the top evenly with slightly warmed apricot jam.
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14. 14
    Refrigerate the tart for at least 4 hours before serving.
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