Despite gloomy view out of the window, rainy weather, hail and wind, it was a wonderful week for me. First of all the friend I haven’t seen for ages came here and we celebrated her birthday. We enjoyed  amazing jazz performed by Dwight Trible and Joel Holmes who visited our town and indie songs by Ukrainian group Pur Pur who created a very positive atmosphere in a small hall of ILKO art-gallery.

And the main thing is that I’ve got a visa! It is an incredible feeling for a Ukrainian to feel a white person and have an opportunity to cross European border! If everything shapes well I’ll share my impressions of the  weekend in a next post!


Today the recipe is very easy but really tasty. I had an intent to make a strawberry tart, but after spoiling the cream twice I gave up this idea and ended with the variant even better.

 Vanilla Custard Tart


for a 9 inch pan

For the crust: 

  • 130 g flour
  • 65 g cornstarch
  • 140 g cold butter
  • 1 egg
  • 1 tbsp condensed milk
  • 50 g sugar

For the filling:

  • 150 ml milk
  • 250 ml heavy cream
  • 50 g cornstarch
  • 4 eggs
  • 100 g brown sugar
  • 1 vanilla bean


Sift flour and cornstarch. In a bowl of a food processor combine flour, cornstarch, sugar and butter and pulse the mixture until crumble. Whisk an egg and condensed milk and pour them into the food processor. Pulse until the dough comes together. Shape a disk, wrap it with a plastic wrap and place to the refrigerator for no less than an hour. 

Preheat an oven to 180°C. Place the dough to the prepared tart pan. Don’t even try to roll it out! The dough will be very sticky so it is easier to tear pieces and press them into the pan. Just trust me and you save your time and nerves 🙂 Pork it with a fork and place to the freezer for 20 min. 

Take it out, cover the pan with a foil and then follow with beans (or pie weights). Bake for 15 min. Uncover and bake for 10 minutes more. Set aside. 

Meanwhile prepare the filling. Whisk eggs with sugar, add cornstarch and vanilla seeds. Add milk and cream. Combine untill homogeneous.

Preheat the oven to 220 degrees. Pour the filling into the shell and place to the oven. Bake for 10 min. Reduce the heat to 175 degrees C and bake for 25 minutes more. If you see the filling rise don’t be afraid. Everything will be ok when you take the tart out. Let it cool before serving.

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  • Hello! I just took the crust out of the oven and am about to make the filing. When do I add the milk and cream, when I beat the eggs with the sugar?j

    • Oh, I’m so sorry ! The text is missing. Yes, you add the milk and cream after you’ve beaten the eggs. And then pour it into the rust shell and bake again.