Can I use whole eggs instead of just the yolk in the custard?Yes, but using only the yolk results in a richer, creamier texture. Whole eggs can make the custard firmer.

How do I prevent the pastry from shrinking during baking?Ensure the dough is well-chilled before rolling out and avoid overworking it. Also, allow the lined tart tin to rest in the fridge before baking.

Can I make the tart ahead of time?Absolutely. The tart can be made a day in advance and stored in the refrigerator. Dust with powdered sugar just before serving.

Is it necessary to blind-bake the pastry?In this recipe, blind baking isn't required as the custard and pastry bake together. However, if you prefer a crisper base, you can blind-bake the pastry for 10 minutes before adding the filling.

Can I freeze the custard tart?Yes, wrap it tightly and freeze for up to a month. Thaw in the refrigerator overnight before serving.

What can I use instead of vanilla sugar?You can substitute with 1 teaspoon of vanilla extract or the seeds from half a vanilla bean.

How do I know when the custard is set?The custard should be slightly wobbly in the center but firm around the edges. It will continue to set as it cools.

Can I add fruit to the custard tart?Yes, layering thin slices of fruit like apples or pears on the base before adding the custard can add flavor and texture.

Why is my custard lumpy?Lumps can form if the custard is overcooked or not stirred continuously. Straining the custard before pouring it into the pastry shell can help achieve a smooth texture.

Can I use store-bought pastry?Yes, using pre-made shortcrust or puff pastry can save time. Ensure it's rolled out to the appropriate thickness and fits your tart tin properly.