A silky vanilla custard tart nestled in a buttery crust and topped with a crisp brûléed sugar layer. A perfect fusion of elegance and comfort.

Crust:

1½ cups all purpose flour

⅔ cup powdered sugar

¼ teaspoon baking powder

7½ Tablespoons salted butter, cold and sliced

1 large egg, room temperature

1¼ teaspoons vanilla extract

Filling:

1 cup whole milk

1 cup heavy cream

1 2-inch piece vanilla bean, split

½ cup granulated sugar

¼ cup cornstarch

6 large egg yolks, room temperature

¼ cup salted butter, sliced

To Finish:

¼ cup granulated sugar

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1. Preheat oven to 350℉.

2. In a food processor, combine flour, powdered sugar, and baking powder. Pulse to mix.

3. Add cold butter in pieces and pulse until combined.

4. Add egg and vanilla. Pulse until dough comes together.

5. Roll dough between parchment sheets to ¼-inch thickness.

6. Fit dough into a 9-inch tart pan, trim edges, and press out air bubbles.

7. Place parchment over crust, fill with pie weights. Bake 20 minutes.

8. Remove weights and parchment. Cover edges. Bake 15 more minutes until lightly golden. Cool.

9. In a bowl, whisk together sugar and cornstarch. Add egg yolks and whisk until smooth.

10. In a saucepan, heat milk, cream, and vanilla bean until it begins to bubble. Remove vanilla bean.

11. Slowly whisk hot milk mixture into yolks to temper. Return to pan.

12. Cook over medium-low heat, stirring constantly, until thickened.

13. Remove from heat. Stir in butter until fully melted.

14. Pour filling into cooled crust. Smooth top. Chill for 2–3 hours until set.

15. Before serving, sprinkle sugar evenly on top.

16. Use a kitchen torch to caramelize sugar until golden and crisp.

Do not overwork the crust dough — pulse only until it comes together.

Always brûlée the sugar just before serving to keep it crisp.

You can use ½ tsp vanilla extract if vanilla beans are unavailable.

For a freeze-friendly version, replace cornstarch with ½ cup of flour.

Use a tart pan with a removable bottom for easy release.

Refrigerate tart uncovered to avoid condensation.