French-Style Tart (Tarte) Recipe

French-Style Tart (Tarte) Recipe

• For the Tart Shell:
  • 200g all-purpose flour
  • 100g cold unsalted butter, cubed
  • 50g sugar
  • 1 egg yolk
  • 1/4 teaspoon salt
  • 1 tablespoon cold water
• For the Filling:
  • 250g milk
  • 85g heavy cream
  • 100g sugar
  • 2 eggs
  • 10g vanilla extract (optional)

1. Prepare the Tart Shell:
   • In a large bowl, combine the flour, cubed cold butter, sugar, and salt. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
   • Add the egg yolk and cold water. Mix until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Roll Out the Dough:
   • On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Line a tart pan with the dough, pressing it into the corners and sides. Trim any excess dough.
3. Preheat the Oven:
   • Preheat your oven to 190°C (375°F). Line the tart shell with parchment paper and fill with baking beans or pie weights.
4. Blind Bake the Tart Shell:
   • Bake the tart shell for 15 minutes. Remove the parchment paper and beans, then bake for an additional 10 minutes, or until the shell is golden brown.
5. Prepare the Filling:
   • In a medium saucepan, heat the milk, heavy cream, and sugar over medium heat until the sugar dissolves. In a separate bowl, beat the eggs and vanilla extract until smooth.
   • Gradually whisk the hot milk mixture into the egg mixture, then return the mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
6. Fill the Tart Shell:
   • Pour the filling into the baked tart shell. Smooth the top with a spatula.
7. Finish and Serve:
   • Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to set. Garnish with fresh fruit or berries, if desired. Serve chilled.