Imagine a dessert so decadent, so luxuriously smooth, that it transports you straight to a charming Parisian patisserie with just one bite. This vanilla bean custard tart with roasted strawberries is not just a dessert – it's a culinary masterpiece that combines the rich, creamy elegance of a classic French custard with the vibrant, caramelized sweetness of roasted strawberries. Whether you're looking to impress dinner guests or treat yourself to a gourmet experience, this recipe promises to elevate your dessert game to professional pastry chef levels.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 pre-made tart shell
- 2 cups heavy cream
- 1 cup milk
- 1 vanilla bean, split and scraped
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1 pound strawberries, hulled and halved
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
Instructions
- Prepare the vanilla bean custard: In a medium saucepan, combine heavy cream, milk, and the split vanilla bean (both seeds and pod). Heat over medium heat until it just begins to simmer, then remove from heat and let steep for 15 minutes to infuse the vanilla flavor.
- In a separate large mixing bowl, whisk together egg yolks and granulated sugar until the mixture becomes pale and slightly thickened, creating a smooth custard base.
- Remove the vanilla bean pod from the cream mixture. Slowly temper the egg mixture by gradually pouring the warm cream into the egg yolks, whisking constantly to prevent the eggs from scrambling.
- Return the entire mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon, until the custard thickens enough to coat the back of the spoon (approximately 5-7 minutes).
- Strain the custard through a fine-mesh sieve to ensure a smooth texture. Allow the custard to cool slightly at room temperature.
- Preheat the oven to 375°F (190°C). Prepare the roasted strawberries by placing halved strawberries on a baking sheet lined with parchment paper.
- Drizzle balsamic vinegar and honey over the strawberries, ensuring they are evenly coated. Roast in the preheated oven for 15-20 minutes until the strawberries are soft and slightly caramelized.
- Place the pre-made tart shell on a baking sheet. Pour the cooled vanilla custard into the tart shell, spreading it evenly.
- Bake the tart in the oven for 20-25 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove the tart from the oven and let it cool completely at room temperature. Once cooled, arrange the roasted strawberries on top of the custard.
- Chill the tart in the refrigerator for at least 1 hour before serving to allow the custard to set completely and enhance the flavors.
- Slice and serve the tart chilled, optionally garnishing with additional fresh mint or a light dusting of powdered sugar.
Tips
- Vanilla Bean Selection: Choose a high-quality, plump vanilla bean for the most intense flavor. Look for beans that are dark, flexible, and have a rich, glossy appearance.
- Tempering Technique: When adding warm cream to egg yolks, pour slowly and whisk constantly to prevent scrambling. This crucial step ensures a silky-smooth custard.
- Strain for Perfection: Always strain your custard through a fine-mesh sieve to remove any potential egg bits and achieve a luxuriously smooth texture.
- Roasting Strawberries: Don't rush the roasting process. The balsamic vinegar and honey will caramelize the strawberries, creating a complex, deep flavor profile.
- Cooling is Key: Allow the tart to cool completely at room temperature, then chill in the refrigerator. This helps the custard set perfectly and enhances the flavor melding.
- Make Ahead Friendly: This tart can be prepared a day in advance, making it perfect for entertaining or special occasions.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 6g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 210mg
