Spotlight on custard tarts

There’s something quietly special about a custard tart. It looks simple—golden pastry, silky filling—but behind it sits time, care and a layered process that can’t be rushed.

At Baker Bleu, our vanilla custard tart begins not in the oven, but days earlier, with croissant dough.

The foundation of this tart is the same laminated sourdough used for our croissants. Over two days, the dough is mixed, rested and carefully layered with butter through a series of folds.

This slow process develops flavour and creates the delicate, flaky structure that defines the final tart shell. Each rest period matters. Each fold builds strength and texture. It’s a rhythm of patience—one that rewards restraint.

Once the dough is ready, it’s rolled and shaped into tart shells. Rather than a traditional shortcrust, the laminated dough creates something lighter—crisp, layered and deeply buttery.

The shells are proofed gently, allowing the layers to relax and expand, before being prepared for filling. Using good vanilla is essential—it carries the entire custard. The mixture is carefully balanced to set softly in the oven, creating a texture that’s smooth and just firm enough to hold its shape while remaining delicate on the palate.