Can I use vanilla extract instead of a vanilla bean?

Yes. Use 2½ teaspoons of the highest quality pure vanilla extract you have available. Add the vanilla extract after removing the custard from heat rather than infusing it in the milk, to preserve the most vibrant and aromatic vanilla flavor. The finished pastry cream will taste slightly less complex than a vanilla bean version but still completely extraordinary.

What is the best way to know the pastry cream is done cooking?

The pastry cream is done when it has reached a thick pudding-like consistency and when a line drawn through the pastry cream on the back of the spatula holds its shape cleanly without the two sides flowing back together. Continue cooking for 2 additional minutes after this point to fully cook the cornstarch and develop the most silky and stable finished texture.

Can I use a different crust instead of graham cracker?

Yes. Crushed digestive biscuits, vanilla wafers, or shortbread cookies all produce equally delicious and beautiful tart crusts in exactly the same quantity with the same preparation method. Each produces a slightly different flavor profile that complements the vanilla pastry cream in a completely lovely way.

Vanilla Custard Fruit Tart Easy Silky Fresh Berry Classic Recipe

Name: Vanilla Custard Fruit Tart The Most Silky and Beautiful Fresh Berry Tart You Will Make
Prep time: 30 min
Cook time: 15 min
Total time: PT-497449H14M54S
Cuisine: French American
Ingredients: 12 whole Graham Crackers about 1 1/2 cups crushed; 1/4 tsp Fine Sea Salt; 3 tbsp Light Brown Sugar; 6 tbsp Unsalted Butter melted; 2 cups Whole Milk or Half-and-Half; 5 large Egg Yolks room temperature; 1/3 cup plus 1/4 cup Granulated Sugar divided; 3 tbsp Cornstarch; 1 Vanilla Bean seeds scraped or 2 1/2 tsp pure vanilla extract; Pinch Kosher Salt; 4 tbsp Unsalted Butter for custard; 2 to 3 cups Fresh Mixed Berries strawberries blueberries raspberries blackberries; Fresh Mint Sprigs for garnish; Jam thinned with hot water for glazing optional

Description

The most silky and elegant Vanilla Custard Fruit Tart made with a golden graham cracker crust of crushed graham crackers brown sugar salt and melted butter baked at 350°F for 10 minutes filled with a deeply fragrant homemade vanilla pastry cream of whole milk egg yolks granulated sugar cornstarch vanilla bean and butter cooked until silky thick and refrigerated at least 3 hours then topped with the most vibrant fresh mixed berries. A completely spectacular and make-ahead-friendly celebration tart recipe.

Ingredients

Scale

12 whole Graham Crackers about 1 1/2 cups crushed

1/4 tsp Fine Sea Salt

3 tbsp Light Brown Sugar

6 tbsp Unsalted Butter melted

2 cups Whole Milk or Half-and-Half

5 large Egg Yolks room temperature

1/3 cup plus 1/4 cup Granulated Sugar divided

3 tbsp Cornstarch

1 Vanilla Bean seeds scraped or 2 1/2 tsp pure vanilla extract

Pinch Kosher Salt

4 tbsp Unsalted Butter for custard

2 to 3 cups Fresh Mixed Berries strawberries blueberries raspberries blackberries

Fresh Mint Sprigs for garnish

Jam thinned with hot water for glazing optional

Instructions

1. Preheat oven to 350°F center rack. Pulse graham crackers to fine crumbs in food processor.

2. Add brown sugar, salt, and melted butter. Blend to wet sand consistency.

3. Press firmly into tart pan bottom and sides. Bake 10 minutes until golden. Cool completely.

4. Combine milk, 1/3 cup sugar, salt, and vanilla bean seeds and pod in saucepan.

5. Heat to simmer. Remove from heat. Infuse 15 minutes if using vanilla bean.

6. Whisk egg yolks, cornstarch, and remaining 1/4 cup sugar in bowl until thickened.

7. Remove vanilla pod. Return milk to simmer.

8. Slowly drizzle half of hot milk into egg mixture whisking constantly.

9. Return tempered mixture to saucepan whisking constantly.

10. Cook medium-low stirring constantly until thick like pudding 5 to 7 minutes.

11. Continue 2 more minutes. Remove from heat. Whisk in butter. Strain if lumps.

12. Press plastic wrap directly on surface. Refrigerate at least 3 hours up to 2 days.

13. Whisk chilled pastry cream until smooth 1 to 2 minutes.

14. Spread generously into cooled crust.

15. Arrange fresh berries across surface. Brush with thinned jam for gloss if desired.

16. Serve immediately or refrigerate up to 2 hours before serving.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert, Tart
Method: Baking
Cuisine: French American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 26g
Sodium: 145mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 5g
Cholesterol: 162mg

Keywords: vanilla custard fruit tart, vanilla pastry cream tart with fresh berries, silky vanilla custard tart recipe, elegant fresh fruit tart graham cracker crust