This Rustic Pear Custard Tart features a buttery homemade crust filled with fresh pears and silky vanilla custard. Baked until golden and lightly caramelized, it's an elegant dessert perfect for holidays, brunch, or an afternoon coffee break.
Published August 1, 2026
In a large bowl, combine the flour, sugar, and cold butter. Rub the butter into the flour until the mixture resembles coarse crumbs. Add the egg and mix until a soft dough forms. Avoid overworking the dough to keep the crust tender and flaky.
10 minShape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms the butter, making the crust easier to handle and preventing shrinkage during baking.
30 minIn a saucepan, whisk together the milk, sugar, and vanilla pudding mix. Cook over medium heat while whisking constantly until the mixture thickens into a smooth custard. Remove from the heat and immediately whisk in the heavy cream until fully incorporated. Let the mixture cool for about 5 minutes, then whisk in the eggs one at a time along with the vanilla extract until completely smooth.
15 minPeel the pears, cut them in half, and remove the cores. Slice each half into thin fan-shaped slices while keeping the bottom intact so the pears stay together. Drizzle with fresh lemon juice to prevent browning and add a bright, fresh flavor.
10 minPreheat the oven to 350°F (180°C). Press the chilled dough evenly into a 9-inch (23 cm) tart or springform pan, making sure to cover the bottom and slightly up the sides. Arrange the pears evenly over the crust, then slowly pour the vanilla custard around and over the pears until evenly distributed.
10 minBake for 50–60 minutes, or until the custard is fully set and the top is lightly golden. The center should have just a slight wobble when gently shaken. If the edges begin browning too quickly, loosely cover them with aluminum foil during the final 10–15 minutes.
55 minAllow the tart to cool completely in the pan before removing it. Chilling for at least one hour after cooling makes slicing much easier and gives the custard time to fully set.
1 hrFresh pears are highly recommended, but well-drained canned pear halves will also work.
Bartlett, Bosc, or Anjou pears all work beautifully.
Yes. The tart actually tastes even better after chilling overnight.
Absolutely. Homemade or store-bought pie crust both work well.
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