Vanilla Custard Crumble Tart

Name: Vanilla Custard Crumble Tart
Prep time: 80 min
Total time: 80 min
Yield: 8 servings
Cuisine: Française
Ingredients: 2 cans sweetened condensed milk (about 790 g); 2 cups heavy cream (400 g); 2 egg yolks, strained; 2 cups whole milk (500 ml); 3 tablespoons cornstarch; 1 tablespoon vanilla extract (or rum); 3½ cups all-purpose flour (420 g); 2 cups granulated sugar (400 g); 1 teaspoon baking powder; 1 egg, beaten; 200 g unsalted butter, softened; Ground cinnamon, to taste

By Marie Lefebvre · Updated October 5, 2026

A comforting dessert that layers silky vanilla custard between a buttery, cinnamon-scented crumble crust and topping. Simple to make and absolutely irresistible, it is perfect for family gatherings or a cozy afternoon treat.

Prep⏱️ 80 min

Servings👥 8 servings

Difficulty📊 Easy

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🛒 Ingredients

8 servings

2 cans sweetened condensed milk (about 790 g)
2 cups heavy cream (400 g)
2 egg yolks, strained
2 cups whole milk (500 ml)
3 tablespoons cornstarch
1 tablespoon vanilla extract (or rum)
3½ cups all-purpose flour (420 g)
2 cups granulated sugar (400 g)
1 teaspoon baking powder
1 egg, beaten
200 g unsalted butter, softened
Ground cinnamon, to taste

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Make the custard: combine condensed milk and heavy cream in a saucepan over low heat, stirring until blended.
2
Strain the egg yolks through a fine sieve and whisk them into the pan.
3
In a cup, dissolve the cornstarch in the cold milk until completely smooth with no lumps.
4
Pour the cornstarch mixture into the saucepan with the vanilla extract and cook over medium heat, stirring constantly for about 20 minutes until thickened. Remove from heat and set aside.
5
Make the crumble: in a large bowl, mix the flour, sugar, baking powder, and cinnamon together.
6
Add the beaten egg and softened butter. Rub together with your fingertips until the mixture resembles coarse, crumbly sand.
7
Preheat your oven to 180 °C (350 °F). Grease a tart pan or baking dish.
8
Press two-thirds of the crumble into the base and sides of the dish to form a thin shell (about ½ to 1 cm thick), reserving the rest for topping.
9
Pour the vanilla custard evenly over the crumble base.
10
Scatter the remaining crumble over the top of the custard to cover it completely, as if sprinkling rain over the surface.
11
Bake for about 40 minutes until golden and crisp. Check doneness by gently tapping the surface — it should feel firm. Cool before slicing.

💡 Chef's Tip

For extra depth, stir a pinch of lemon zest into the custard. This dessert is equally delicious warm or chilled, and pairs beautifully with a scoop of vanilla ice cream or a drizzle of salted caramel.