Half & Half Custard Tart with Vanilla and Nutmeg

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A rich custard tart made with half & half, infused with vanilla bean and a hint of warm nutmeg, baked in a buttery shortcrust shell. This French-inspired recipe, ready in about 95 minutes, layers all-purpose flour, unsalted butter, cold and cubed, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 6 tbsp unsalted butter, cold and cubed
• 2 tbsp granulated sugar
• 2 tbsp cold water
• 1 cup half & half
• 3 large eggs
• 1/3 cup granulated sugar
• 1 vanilla bean pod, split and scraped
• 1/4 tsp ground nutmeg
• 1/8 tsp salt

Instructions

1. Step 1: Preheat oven to 350°F. In a bowl, combine 1 1/4 cups all-purpose flour, 6 tbsp cold cubed unsalted butter, and 2 tbsp granulated sugar. Using fingertips, rub butter into flour until mixture resembles coarse crumbs.
2. Step 2: Add 2 tbsp cold water gradually and mix until dough just comes together. Form dough into a disc, wrap in plastic, and chill for 30 minutes.
3. Step 3: Roll chilled dough on a floured surface to fit a 9-inch tart pan. Press dough evenly into pan and prick bottom with fork. Line with parchment and fill with pie weights. Bake for 15 minutes.
4. Step 4: Remove weights and parchment, bake crust for another 5 minutes until lightly golden. Reduce oven temperature to 325°F.
5. Step 5: In a saucepan, warm 1 cup half & half with seeds scraped from 1 vanilla bean pod and the pod itself over medium heat until just below boiling. Remove from heat and let vanilla infuse for 10 minutes.
6. Step 6: In a bowl, whisk 3 large eggs, 1/3 cup granulated sugar, 1/4 tsp ground nutmeg, and 1/8 tsp salt until combined.
7. Step 7: Remove vanilla pod from warm half & half and slowly pour warm half & half into egg mixture while whisking continuously.
8. Step 8: Pour custard into prebaked tart shell and bake at 325°F for 30-35 minutes until custard is set but still slightly wobbly in the center.
9. Step 9: Cool tart completely before serving to allow custard to firm up.