Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg (or 2 tablespoons sour cream for a richer flavor)
  • 1/4 teaspoon salt
  • 2 tablespoons ice water (as needed)
  • 2 cups (480ml) whole milk
  • 4 large eggs
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) cornstarch
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • A pinch of salt

Instructions:

  1. Combine flour, sugar, and salt in a mixing bowl.
  2. Cut in softened butter until the mixture resembles coarse crumbs.
  3. Add egg and mix until a dough forms. If too dry, add ice water as needed.
  4. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
  5. Preheat the oven to 350°F (175°C).
  6. Roll out the chilled dough on a floured surface and fit it into the tart pan, trimming excess.
  7. Prick the bottom with a fork and bake for 15 minutes or until lightly golden.
  8. Let the crust cool completely.
  9. In a saucepan, heat milk over medium heat until just simmering.
  10. In a bowl, whisk together eggs, sugar, cornstarch, lemon zest, and salt until well combined.
  11. Slowly pour half of the hot milk into the egg mixture while whisking constantly.
  12. Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened (about 2-3 minutes).
  13. Remove from heat and stir in vanilla extract.
  14. Pour the cream filling into the cooled tart shell, smoothing the top with a spatula.
  15. Chill in the refrigerator for at least 30 minutes before serving.
  16. Cut into slices and enjoy as is or with fresh berries for garnish.