🥧 Vanilla Custard Tartlets
Delicate buttery pastry shells filled with silky vanilla custard and baked until the centers are creamy and the tops are lightly golden. These elegant little tartlets are perfect for afternoon tea, brunch, dessert tables, holidays, or whenever you want a classic bakery-style treat.
⏱ Recipe Information
Makes: 8–10 tartlets
Prep Time: 30 minutes
Chilling Time: 45 minutes
Bake Time: 20–25 minutes
Total Time: About 1 hour 40 minutes
Difficulty: Medium
Ingredients
Pastry Shells
- 125 g unsalted butter, chilled and cubed
- 225 g plain flour (all-purpose flour)
- 40 g icing sugar (powdered sugar)
- 1 large egg yolk
- 1–2 tablespoons iced water, as needed
- Pinch of salt
Vanilla Custard Filling
- 3 large egg yolks
- ⅓ cup (65 g) granulated sugar
- 1 tablespoon cornstarch
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) heavy cream
- 1½ teaspoons vanilla extract
- Pinch of salt
Instructions
1. Make the Pastry
Place the chilled cubed butter, flour, icing sugar, and salt in a large bowl.
Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Work quickly so the butter stays cold.
2. Add the Egg Yolk
Add the egg yolk and mix gently.
Add the iced water 1 tablespoon at a time, mixing just until the dough begins to come together.
You may not need the full 2 tablespoons.
Don’t knead the dough.
Overworking shortcrust pastry can make the tart shells tough instead of delicate and crumbly.
Chill the Dough
3. Form and Refrigerate
Turn the dough onto a lightly floured surface.
Gently bring it together into a disk.
Wrap it tightly in plastic wrap.
Refrigerate for at least 30 minutes.
Prepare the Tartlet Shells
4. Roll the Pastry
Preheat the oven to 375°F (190°C).
Lightly grease 8–10 small tartlet tins or a standard muffin pan.
Roll the chilled pastry out to approximately 3 mm thick.
Cut circles slightly larger than your tartlet molds.
5. Line the Molds
Carefully press each pastry circle into its mold.
Gently press the dough into the corners without stretching it.
Trim any excess pastry from the edges.
Prick the bottoms several times with a fork.
Blind Bake
6. Chill Again
Place the lined tartlet shells in the refrigerator or freezer for approximately 15 minutes.
This helps prevent the pastry from shrinking during baking.
7. Add Weights
Place a small piece of parchment paper inside each shell.
Fill with pie weights, dried beans, or uncooked rice.
8. Bake
Bake for 12 minutes.
Remove the parchment and weights.
Return the shells to the oven for another 3–5 minutes, until the bottoms look dry and are just beginning to turn golden.
Remove from the oven.
Reduce the oven temperature to:
325°F (165°C).
Make the Vanilla Custard
9. Whisk the Egg Yolks
In a bowl, whisk together:
- Egg yolks
- Sugar
- Cornstarch
- Salt
Whisk until smooth and slightly pale.
10. Heat the Dairy
Place the milk and cream in a saucepan.
Heat over medium heat until steaming and hot, but do not allow it to boil.
Remove from the heat.
11. Temper the Eggs
Slowly pour the hot milk mixture into the egg mixture while whisking continuously.
Add it gradually to prevent the eggs from scrambling.
Pour the mixture back into the saucepan.
12. Cook the Custard
Cook over medium-low heat, stirring constantly with a whisk or spatula.
Continue until the custard thickens slightly and coats the back of a spoon.
Don’t cook it to a very thick pudding consistency—the custard will continue cooking inside the tartlets.
Remove from the heat.
Stir in the vanilla extract.
Fill and Bake
13. Fill the Tartlet Shells
Place the partially baked tartlet shells on a baking tray.
Carefully pour the warm custard into each shell.
Fill to approximately ⅛ inch below the rim.
If you see bubbles on the surface, gently pop them with a toothpick.
14. Bake
Bake at 325°F (165°C) for approximately 15–20 minutes.
The edges should be set while the centers still have a slight jiggle.
Don’t wait for the custard to become completely firm in the oven—it will continue setting as it cools.
Cool
15. Let the Tartlets Set
Remove the tartlets from the oven.
Allow them to cool in their molds for approximately 15 minutes.
Carefully remove them and transfer to a wire rack.
Allow them to cool completely.
For a firmer custard, refrigerate for 1–2 hours before serving.
✨ Serving Suggestions
Dust lightly with powdered sugar or serve with:
- Fresh berries
- Whipped cream
- Raspberry sauce
- Fresh strawberries
- Caramel sauce
- Toasted almonds
- A little grated lemon zest
They’re especially beautiful served chilled alongside tea or coffee.
⭐ Chef’s Tips
Keep the Butter Cold
Cold butter creates a delicate, flaky pastry.
Don’t Stretch the Pastry
Stretching the dough while lining the molds can cause the shells to shrink during baking.
Don’t Boil the Custard
Boiling can cause the egg yolks to overcook and produce a grainy texture.
Strain for Extra-Smooth Custard
For a perfectly silky filling, pour the finished custard through a fine-mesh sieve before filling the tart shells.
Watch the Jiggle
The center should still move slightly when you gently shake the baking tray.
Cool Completely
The custard becomes smoother and firmer as it cools.
🍋 Flavor Variations
Lemon Vanilla Custard
Add 1 teaspoon finely grated lemon zest to the custard.
Orange Vanilla
Add ½ teaspoon orange zest.
Coconut Custard
Replace ½ cup of the milk with coconut milk and top with toasted coconut.
Berry Custard Tartlets
Add a few fresh raspberries or blueberries to the pastry shells before pouring in the custard.
Cinnamon Custard
Add ¼ teaspoon ground cinnamon to the custard mixture.
Storage
Store the tartlets in an airtight container in the refrigerator.
Refrigerate: Up to 3 days.
For the best texture, serve chilled or allow them to sit at room temperature for 10 minutes before serving.
Make-Ahead
The pastry dough can be prepared up to 2 days ahead and refrigerated.
The tartlet shells can be blind-baked a day ahead.
For the freshest texture, fill and bake the custard tartlets on the day you plan to serve them.
🥧 Recipe Summary
These Vanilla Custard Tartlets have everything you want in a classic custard tart: crisp, buttery pastry surrounding an incredibly smooth vanilla custard center.
The pastry is delicate and crumbly, while the custard is rich without being heavy.
Serve them chilled with a dusting of powdered sugar and a cup of tea for an elegant little bakery-style dessert.