Classic and elegant, this Vanilla Tart features a buttery, crisp tart shell filled with a silky, rich vanilla custard or pastry cream. Often topped with a light glaze or fresh berries, this dessert is simple yet luxurious, offering the perfect balance of creamy and crunchy textures.

Prep

2 hrs 30 mins

Bake

1 hr

Total

3 hrs 30 mins

Yield

7 inch tart

Ingredients

Sugar Dough - 7"
• RedMan Unsalted Lactic Butter (room temperature) | 68328 | 105g
• RedMan Plain Flour Bleached | 1242 | 175g
• RedMan Blanched Ground Almond | 67539 | 20g
• RedMan Icing Sugar Snow White | 1410 | 55g
• ReMan Pink Himalayan Salt Fine Grain | 64652 | 1g
• Eggs (cold) | 12088 | 35g

Vanilla Flan - Egg Mixture
• Whole Egg | 12088 | 50g
• Egg Yolk | 12088 | 40g
• RedMan Vanilla Bean Paste | 67817 | 2g
• RedMan Corn Flour | 1201 | 15g
• RedMan Caster Sugar | 1417 | 90g
• Millac UHT Whipping Cream Dairy 38% | 1917 | 300g
• RedMan UHT Full Cream Milk 3.5% | 103602 | 150g

Instructions

**Sugar Dough - 7"**
1. All ingredients mix together, except the cold egg.
2. Until everything is mixed well, add in the cold egg.
3. Keep in freezer for 1 hour.
4. Roll in 2mm thin, and mould in a 7'' tart baking mould.
5. Bake at 175°C for 20 minutes, and apply egg wash.

**Vanilla Flan - Egg Mixture**
1. Egg, egg yolk, corn flour, vanilla bean paste, and half of the sugar mix in a bowl.
2. Bring the milk, cream, and balance of sugar to boil.
3. After boiling, slowly add in the egg mixture, continuously sift, bring back to cook until 70°C.
4. Put the mixture into the tart shell.
5. Bake at 180°C for 10 minutes, then at 170°C for 40 minutes.