100% Vanilla Custard Tart

Sweet, creamy and crunchy, this memorable tart, courtesy of Le Bristol Paris: An Ode to the French Art de Vivre by Laure Verchère, is one to return to time and again…

Makes 1 tart

INGREDIENTS

• 60 g pâte sucrée
• 35 g pecan praline
• 20 g whole toasted pecans
• 270 g custard

For the custard

• 140 g whole milk
• 1 vanilla pod
• 22 g sugar
• 30 g egg yolks
• 12 g cornstarch
• Generous pinch salt
• 40 g single cream
• 20 g butter

For the pâte sucrée

• 35 g powdered sugar
• 1 tbsp ground almonds
• Generous pinch salt
• 85 g flour
• 45 g butter
• 15 g beaten egg

For the pecan praline

• 20 g sugar
• 1 tsp water
• 30 g pecans
• 1 pinch salt

METHOD

1. Make the custard the day before. Bring the milk to a boil, then split the vanilla pod and add it to the milk. Cover with plastic wrap and place in the refrigerator overnight. The next day, strain the milk through a fine-mesh sieve to remove the vanilla seeds. Bring the infused milk to a boil with half the sugar. Meanwhile, in a mixing bowl mix the egg yolks, cornstarch, remaining sugar, and salt. Add the boiled milk and mix well. Pour the mixture into a saucepan and bring to a boil. After 2 minutes, add the cream and butter and mix with a stick blender. Set aside, cover with plastic wrap touching the surface and allow to cool for at least two hours.
2. For the pâte sucrée, preheat the oven to 325°F (165°C/Gas 3). In a mixing bowl, mix the sugar, ground almonds, salt and flour, add the vanilla extract and rub in the butter. Add the eggs, put in a food processor and knead to a smooth paste. With a rolling pin, roll out to a thickness of 1/16 in (2 mm), then chill in the refrigerator for at least 2 hours.
3. Cut out into rounds 4 in (10 cm) in diameter and strips 2 x 12 in (5 x 31 cm). Line a mould 4 in (10 cm) in diameter and 2 in (5 cm) deep with the pastry. Fill with baking beans or pie weights and bake blind for 25 minutes until golden in colour.
4. For the pecan praline, in a saucepan, heat the sugar and water to 248°F (120°C), then add the pecans. Stir carefully until the mixture caramelises, taking care not to allow the sugar to burn. Set aside to cool. Add the salt and mix in a food processor to obtain a smooth paste.
5. To assemble, keep the pastry case in the mould and spread 35 g of pecan praline in the bottom. Then arrange 20 g of toasted pecans on top to add crunch and texture. Finally, fill the case with the well-mixed custard.
6. Place in the oven at 325°F (160°C/Gas 3) for 25 minutes.

Lead photo credit : ©The Social Food, from Le Bristol Paris, Flammarion