Vanilla Bean Custard Tart

Indulge in a rich and creamy custard tart with a hint of vanilla bean flavor, nestled in a buttery crust.

Steps

1. In a food processor, pulse together flour and sugar. Add butter and pulse until mixture resembles coarse crumbs. Add egg yolk and water, pulse until dough comes together. Wrap in plastic and chill for 30 minutes. 2. Preheat oven to 375°F (190°C). Roll out dough and line a tart pan. Blind bake for 15 minutes. 3. In a saucepan, heat milk with vanilla bean and seeds. Whisk sugar, cornstarch, and egg yolks. Slowly pour hot milk into egg mixture, whisking constantly. 4. Return mixture to saucepan, cook until thickened. Strain custard and pour into baked tart shell. Bake for 20-25 minutes until set. 5. Let cool, then chill in the fridge. Serve slices dusted with powdered sugar.

For the crust: - 1 cup all-purpose flour - 1/4 cup granulated sugar - 1/2 cup unsalted butter, cold and cubed - 1 egg yolk - 2 tablespoons cold water For the custard: - 2 cups whole milk - 1/2 cup granulated sugar - 1/4 cup cornstarch - 4 egg yolks - 1 vanilla bean, split and seeds scraped out