French Custard Tart

1. Prepare the Crust: Roll out the puff pastry to fit a 9-inch (23cm) springform pan with some overhang. Press into the base and up the sides. Chill in the freezer for 30 minutes.

2. Blind Bake the Crust: Preheat oven to 190°C (375°F). Line pastry with baking paper and fill with baking beads. Bake for 15 minutes. Remove weights and bake for another 5–10 minutes until lightly golden. Let cool.

3. Infuse Milk: Heat milk and cream in a saucepan with vanilla bean (or extract) until steaming. Remove from heat and let sit 10 minutes.
4. Make Custard Base: Whisk egg yolks, sugar, and cornstarch in a large bowl until pale and smooth.
5. Temper the Eggs: Slowly pour the warm milk into the egg mixture while whisking constantly.

6. Cook the Custard: Pour mixture back into the saucepan. Cook over medium heat, whisking until thick and smooth. Remove from heat, stir in butter, and strain into a clean bowl. Let cool for 5–10 minutes.

7. Fill and Bake: Pour the warm custard into the tart shell. Smooth the top. Bake at 180°C (350°F) for 35–40 minutes, or until golden and just set.

8. Cool and Chill: Cool to room temperature, then chill for at least 4 hours or overnight before slicing.