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Vanilla custard tart with shortbread crust next to a BUBBL'R fruit punch'r

Vanilla Custard Tart with Shortbread Crust

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
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Ingredients
  

For the Shortbread Crust

  • BUBBL'R fruit punch'r for serving
  • 1 ½ cups all purpose flour
  • ⅓ cup powdered sugar
  • ¼ tsp. fine sea salt
  • ¾ cups butter melted and cooled
  • 1 tsp. vanilla extract

For the Custard Filling

  • 3 large eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • ¼ cup granulated cane sugar
  • 1 ½ tsp. vanilla bean paste

Instructions
 

  • Preheat oven to 350F. Butter a 10” tart pan.
  • In a large bowl, combine the flour, powdered sugar, and salt. Mix well. Add the butter and vanilla to melt until crumbly. Transfer to the prepared tart pan to press evenly on the bottom and up the sides.
  • Bake for 15-20 minutes, until golden in the center.
  • In a separate large bowl, or clean out the first bowl to reuse, combine the eggs, heavy cream, whole milk, sugar, and vanilla. Mix until very smooth.
  • Pour into the baked shortbread tart crust.
  • Reduce heat to 260F. Bake for 40-50 minutes, just until set in the center but still a little wobbly.
  • Let cool for at least 30 minutes to set, or completely cool if topping with vanilla bean whipped cream and fruit.
  • Enjoy with BUBBL’R fruit punch’r for a complementary refreshment!