As the sun sets and the soft glow of the kitchen lights fill the room, I’m transported back to my grandmother’s kitchen where the sweet aroma of her famous custard tart would waft through the air. Gathered around the table, my family would eagerly await the first slice, each bite a reminder of love, warmth, and togetherness. This recipe takes that cherished classic and adds a zesty twist with a hint of lemon and orange, creating a dessert that honors tradition while offering a refreshing update.

Ingredients

For the pastry:

  • 250g (2 cups) all-purpose flour
  • 125g (1/2 cup) unsalted butter, chilled and cubed
  • 70g (1/3 cup) powdered sugar
  • 1 large egg yolk
  • 2–4 tbsp cold water

For the custard filling:

  • 500ml (2 cups) whole milk
  • 1 tsp vanilla extract
  • 3 large eggs
  • 100g (1/2 cup) granulated sugar
  • 1 tbsp cornstarch
  • Zest of 1 lemon
  • Zest of 1 orange
  • Pinch of salt

Instructions

Begin by making the pastry. In a large mixing bowl, combine the all-purpose flour and powdered sugar. Add the chilled, cubed butter and rub it into the flour mixture until it resembles coarse breadcrumbs.

Make a well in the center and add the egg yolk. Gradually mix in the cold water, one tablespoon at a time, until the dough comes together. Do not overwork it. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

While the pastry is chilling, prepare the custard filling. In a medium saucepan, combine the milk and vanilla extract. Heat over medium heat until it just starts to simmer, then remove from the heat and set aside to cool for a few minutes.

In a mixing bowl, whisk together the eggs, granulated sugar, cornstarch, lemon zest, orange zest, and a pinch of salt until smooth. Gradually pour the warm milk mixture into the egg mixture while continuously whisking to avoid curdling the eggs.

Once combined, return the custard mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Remove from heat and let it cool.

Preheat your oven to 180°C (350°F). On a lightly floured surface, roll out the chilled pastry dough to fit a tart pan. Carefully place the rolled dough into the tart pan, trimming any excess. Prick the bottom with a fork and line it with parchment paper. Fill with baking weights or dried beans and bake for 15 minutes.

Remove the weights and parchment paper, and bake for an additional 5-7 minutes, or until golden. Allow the pastry to cool completely.

Once the custard has cooled slightly, pour it into the cooled pastry shell. Smooth the top with a spatula and refrigerate for at least 2 hours, or until set.

Before serving, you can garnish the tart with fresh berries or a dusting of powdered sugar for added color and sweetness. Each slice of this modern vanilla custard tart with a hint of citrus is sure to evoke the fond memories of family gatherings, making it a perfect dessert for any occasion.

Enjoy a piece of nostalgia with every delicious bite!