Preheat your oven to 350°F (175°C). Roll out the pie crust and fit it into a 9-inch tart pan. Trim any excess dough.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Continue baking for another 10 minutes until the crust is golden. Let cool.
In a medium saucepan, heat the milk and vanilla bean (both seeds and pod) over medium heat until just simmering. Remove from heat and let steep for 10 minutes. Remove the vanilla pod.
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and boiling, about 5-7 minutes.
Remove from heat and stir in the butter until smooth.
Pour the custard into the cooled tart shell, spreading evenly. Smooth the top with a spatula.
Chill the tart in the refrigerator for at least 2 hours before serving to set the custard.
Variations & Tips
Advertisement
For a twist, you can infuse the milk with a cinnamon stick or a few pieces of orange zest for added flavor. If you have picky eaters, consider adding a thin layer of chocolate ganache beneath the custard for a chocolatey surprise. For those who prefer a less sweet dessert, reduce the sugar to 1/2 cup. To make the tart gluten-free, use a gluten-free pastry crust.
