They say “less is more” and this elegant Pear Custard Tart is a perfect example of that sentiment. Pears have an understated flavor which are perfectly enhanced by vanilla bean custard and a crackly caramelized sugar glaze.
Tips for making a perfect Pear Custard Tart:
- Use a fluted tart pan with a removeable bottom for a pretty and easy-to-slice tart.
- Make the tart dough up to 3 days before and refrigerate. The dough can also be frozen for up to 3 months.
- This recipe used a 1/2 batch of short dough. You can make a full batch and freeze extra for future recipes.
- The custard can be mixed and refrigerated for up to a day before assembling and baking the tart.
- Roll the dough when it’s still cool from the fridge and it will be easier to handle.
- Blind bake the tart shell until the bottom of the shell is fully baked and just beginning to brown. Fill any cracks that form in the shell with the reserved dough scraps. This will prevent the custard from leaking out.
- Use pears that are ripe and fragrant for the best flavor.
- The tart is best the day it’s baked but will keep in the refrigerator for 2-3 days.
Scroll through the process photos to see how to make Pear Custard Tart:
Now that you’ve made this recipe what should you do with all the extra egg whites? Check out this collection of recipes that use extra whites for some great ideas.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Pear Custard Tart with Vanilla Bean
- Peel and core the pears. Cut the pears into 1/4" thick slices and lay the slices onto paper towels to absorb excess juice. Set aside the pears while you prepare the tart.3 each Pears
- Roll the dough to fit a 12" fluted tart pan with a removeable bottom. Prick the dough all over with a fork and refrigerate until firm. Keep the dough scraps.1/2 recipe Short dough
- While the tart shell chills, preheat the oven to 350°F. Bake the tart until it's golden brown, about 10-15 minutes. Use the dough scraps to fill in any cracks or holes in the pre-baked crust. Set the crust aside to cool while you make the filling. Keep the oven on.
- Pour the cream into a small saucepan. Split the vanilla bean and scrape out the seeds. Add the vanilla seeds and pod to the cream. Heat the cream until scalding hot. Do not allow it to boil.16 oz Heavy cream, 1 each vanilla bean
- While the cream is heating, whisk together the yolks, 1/3 cup of sugar and salt. Slowly whisk the hot cream into the egg yolk mixture. Strain the custard through a fine sieve into a pitcher or large measuring cup with a pouring spout.6 each egg yolks, 1/4 teaspoon table salt
- Arrange the pear slices in a petal pattern, starting with the outside edge and working your way towards the middle. Slowly pour the custard over the pears. Bake until the filling is set, about 45 minutes.
- Remove the tart from the oven and turn on the broiler. Sprinkle the last 1/4 cup of sugar evenly over the top of the tart. Slide the tart under the broiler until the sugar caramelizes and the edges of the pears are deeply browned.
- Cool the tart in the pan to room temperature and then chill before serving.
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