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Sweet Vanilla Custard Tarts

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“This recipe comes from the Fall 2005 Penzeys Spices catalog. Yum!”

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. The pastry is best made in a food processor by whizzing the flour, sugar, and butter for a few seconds until it is like fine bread crumbs.
  3. Then add the egg yolks and up to 2 tablespoons of water.
  4. Mix to make a soft dough.
  5. Wrap in plastic wrap.
  6. Put in refrigerator to chill.
  7. Pour the milk into a heavy-bottomed saucepan.
  8. Split the vanilla bean lengthwise.
  9. Scrape out the inner seed mass.
  10. Add the seed mass and the bean to the milk.
  11. Heat the milk.
  12. Bring to a simmer.
  13. Remove from heat.
  14. Let the vanilla infuse the milk with flavor.
  15. In a medium to large bowl, whisk the sugar, egg, and egg yolks.
  16. Pour the hot milk into the egg mixture and whisk.
  17. Remove the vanilla bean pod.
  18. Line six 4-inch fluted tart tins (ramekins are too deep) with the sweet pastry by dividing the pastry into six portions and using your fingers to press out and line the tins.
  19. Place the tart tins on a baking sheet and then fill with the vanilla filling.
  20. Bake for 25 minutes.
  21. Enjoy!

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