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Salted Caramel-Vanilla Bean Custard Tart
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Prep Time:
45 minutes
Total Time:
4 hours 45 minutes
Indulgent and exquisite dessert tart with rich layers and smooth texture, ideal for a fancy dinner finale.
Ingredients:
  • 2 cups whole milk
  • 1 vanilla bean
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 6 egg yolks
  • 1/4 cup butter, softened, cut into small cubes
  • 32 Oreo chocolate creme sandwich cookies
  • 1/2 cup butter, melted
  • 1 bag (14 oz) caramels, unwrapped
  • 1/3 cup evaporated milk (from 12-oz can)
Instructions:
  • In a large saucepan, pour whole milk. Using a sharp paring knife, slice vanilla bean down the middle. Scrape out seeds and add both seeds and bean to the milk. Gently bring to a boil over low heat.
  • In a large bowl, whisk together sugar and cornstarch. Add egg yolks and whisk until combined. Slowly pour in 1/2 cup of hot milk while stirring constantly. Transfer mixture back to saucepan, cook and stir until thickened. Remove from heat.
  • Strain custard into a bowl through a fine-mesh strainer. Gradually add 1/4 cup butter, whisking until fully incorporated. Cover the custard surface with plastic wrap and chill in the refrigerator until completely cooled, for at least 4 hours or overnight.
  • Preheat the oven to 350°F. Grind cookies in a food processor or crush them in a plastic bag with a rolling pin. Combine the cookie crumbs with melted butter in a bowl. Press the mixture into an 11-inch tart pan. Bake for 10 to 15 minutes until set. Let it cool before using.
  • In a medium saucepan, gently melt caramels with evaporated milk over medium-low heat, stirring occasionally, until smooth. Stir in salt and take off the heat.
  • Pour the luscious salted caramel into the crust and spread it evenly. Allow it to set for at least 15 minutes. Take the custard out of the fridge, give it a good whisk until smooth, and delicately spread it over the caramel layer. Serve right away and enjoy!

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