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Baked Dessert Tart

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A silky custard dessert with a crisp shell, perfect for busy cooks looking for minimal fuss and elegant presentation.

  • Total Time: 75 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold, cubed
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon fine salt
  • 3–4 tablespoons ice water
  • 1 cup whole milk or plant-based milk
  • 3 large eggs
  • 1/2 cup granulated sugar (adjustable)
  • 2 teaspoons pure vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons cornstarch
  • 1/4 cup toasted chopped almonds or pistachios (optional)
  • Powdered sugar, for finishing (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). In a bowl, pulse flour, sugar, and salt; cut in cold butter until the mix resembles coarse crumbs. Sprinkle ice water tablespoon by tablespoon and bring dough together just until it holds. Form into a disk, wrap, and chill 30 minutes.
  2. Roll dough on a lightly floured surface to fit a 9-inch tart pan. Ease into the pan, trim edges, and chill 15 minutes to relax gluten.
  3. Line the crust with parchment and fill with pie weights. Blind-bake for 15 minutes, remove weights and paper, then bake for 5–8 more minutes until lightly golden.
  4. Reduce oven to 325°F (160°C). Whisk eggs, sugar, milk, vanilla, lemon zest, and cornstarch until smooth and slightly frothy. Pour filling into the par-baked crust. Bake for 25–30 minutes until the center is set but still has a slight jiggle; edges should be gently puffed.
  5. Cool on a rack for 1 hour, then chill at least 2 hours to fully set the filling for clean slices.
  6. Before serving, sprinkle toasted nuts across the surface and dust lightly with powdered sugar if desired. Slice with a warm, dry knife for glossy, precise portions. Serve slightly chilled for a silken mouthfeel with crisp contrast.

Notes

Use a food processor for quicker dough prep. If time is short, press the dough into the pan and freeze for 10 minutes instead of chilling. Store the tart covered in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 300
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 70mg

Find it online: https://quick30recipes.com/baked-dessert-tart/