Then slowly whisk ⅓ of the hot milk into the egg + cornstarch mixture. Turn off the heat once milk is super hot.

Heat milk, vanilla bean and salt together until barely scalding. This might seem impossible at first, but just keep whisking. Mix eggs and egg yolk with cornstarch in a medium-ish bowl until combined and no lumps remain.

(Please read my tips for making the custard before attempting to make the custard. Okay! Good luck! Hopefully those tips help. Put the mesh sieve over this empty smaller bowl. Ice bath = big bowl filled with ice + little water with the smaller bowl inside of it. Have an ice bath ready with a mesh sieve over it before you start to make the custard. So I do this every time I make custard or pudding. I find that putting the cooked custard immediately over an ice bath prevents it from curdling or over cooking. Remove the custard from the heat as soon as it burps. BUT after you feel the mixture start to thicken a little bit, pause for a few seconds and wait for the mixture to “burp” or bubble up just once slightly. I’ve found that if I whisk the custard *almost* constantly after the eggs + cornstarch + honey go into it prevents the bottom from burning / sticking / curdling. It is easy to burn milk too - so make sure you don’t bring the milk to a rolling boil. It should just have a low simmer and be barely bubbly around the edges of your pot. Don’t shoot for warm milk here, it’s gotta be hot! (I’ve made this mistake a few times when making pudding and custard, don’t do it!) What’s scalding milk? Scalding milk is the temperature right before it’s about to boil. Make sure you heat the milk to almost scalding before adding it to your egg + cornstarch mixture. Here’s some tips that will hopefully help you succeed on the first try: ( Remember we only align with brands we believe in and absolutely LOVE.) Thank you for supporting the brands that support Sweetish Co.

xo This post was sponsored by Lucini Olive Oil. )More to come, and Happy Early Christmas my friends - I mean, does it get any more festive (or beautifully simple?!) than this tart? Amen. I’m gonna go now, and just let you make this. It's salty, sweet, creamy and when drizzled with Lucini Olive Oil it's the most incredible, unexpected delicious combination you've had in a while.I promise.It may look fancy - but this tart is actually pretty easy to make - as the crust can be baked days ahead of time and the custard, once cooled and poured into the crust, doesn’t need to be baked again. haha) Hopefully, since you’re here (hello dessert blog! lol!) and we’re friends and you totally agree with me on the dessert thing.So, this tart. I’d love to know where you stand.See I was talking to a friend recently about food assignments for holiday dinners (eh hem, like Christmas coming up) and she said that in her family, the person who gets assigned dessert is usually the person who can’t cook - “because it’s just so easy for them to pick up dessert from a bakery or something.” I was like *gasp!* dessert is THE most important part of the meal! That assignment is NOT to be squandered! ESPECIALLY on the person that can’t cook!She laughed.So are you like me? Planning out the entire meal based on dessert? Looking at the dessert section of a cookbook first? Or when going to a nice restaurant, wanting to order dessert first? (Like really, I want to order a sampler platter of dessert before eating a proper meal.

Custard tart