Vanilla Bean Tart

1. 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. 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. 3

   Sweet Pastry Dough

4. 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. 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. 6

   Please in a preheated oven at 350 and bake for 35-40 minutes, or until pastry is lightly golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.