Mattentaart (Belgian Custard Tart)

Step 1

Place 1.5 cups flour and 0.5 cup cold butter cubes in a large bowl. Using your fingertips, rub the butter into the flour by pinching and rolling the mixture until it looks like coarse breadcrumbs, about 3 minutes.

Step 2

Add 1 egg yolk to the flour mixture and stir with a fork until the dough just comes together into a ball, about 1 minute.

Step 3

Press the dough evenly into the bottom and up the sides of a 9-inch round tart pan with a removable bottom, pushing gently with your thumb to cover all gaps.

Step 4

Set the oven to 375°F and wait until the indicator light or beep confirms heating is complete, about 10 minutes.

Step 5

Bake the pastry shell alone (unfilled) for 10 minutes until the edges just begin to turn light golden, then remove it from the oven.

Step 6

Pour 2 cups milk into a medium saucepan and place over medium heat, stirring occasionally, until steam rises from the surface and the milk is steaming but not boiling, about 5 minutes.

Step 7

In a medium bowl, whisk together 2 remaining egg yolks, 0.75 cup sugar, and 1 teaspoon vanilla extract until the mixture is pale yellow and uniform, about 2 minutes.

Step 8

Slowly pour the hot milk into the egg mixture while whisking constantly to prevent the eggs from scrambling, until all milk is incorporated.

Step 9

Pour the custard mixture through a fine-mesh strainer into a clean bowl to remove any cooked egg bits, pressing gently with a spoon.

Step 10

Pour the strained custard into the warm pastry shell, filling it to just below the rim.

Step 11

Bake the tart at 375°F for 20 to 25 minutes until the custard is set around the edges but still jiggles slightly in the center when you gently shake the pan, like soft pudding.

Step 12

Remove the tart from the oven and let it cool to room temperature on a wire rack, about 30 minutes, then refrigerate for at least 1 hour before serving.