Description
Bake classic vanilla custard tarts in small, individual portions using a simple shortcrust pastry. These tarts are perfect for sharing at gatherings or enjoying as a comforting homemade dessert.
Ingredients
Scale
- 1 2/3 cup flour (for tart shells)
- 1/2 cup icing sugar (for tart shells)
- 1 pinch salt (for tart shells)
- 1/2 cup (120g) cold butter (for tart shells)
- 1 egg, whisked (for tart shells)
- 2 cups full cream milk (for custard)
- 1/2 teaspoon Vanilla Paste or 1 Vanilla Bean with seeds scraped out (for custard)
- 4 egg yolks (for custard)
- 2 tablespoons Caster sugar (for custard)
- 1/4 cup cornstarch (for custard)
- 2 tablespoons butter (optional, for custard)
Instructions
- Prepare tart shells: Cut cold butter into small blocks. In a food processor, pulse flour, icing sugar, salt, and butter until the mixture resembles small crumbs.
- Add the whisked egg and mix until a dough forms. Do not overmix. Form a ball with your hands.
- Place the dough between two pieces of baking paper and roll to about 3mm thick. Place on a tray, cover, and chill in the fridge for at least 1 hour.
- Preheat the oven to 160°C or 320°F.
- On a lightly floured surface, roll the dough slightly more if needed, keeping it around 3mm thick.
- Cut circles from the dough, about 2cm wider than the base of your mini tart pans. Reroll scraps as needed.
- Place the cut-out bases into the tins, pressing the sides and bottom gently to fit, avoiding air bubbles. Prick the bases with a fork several times. Return the filled tins to the fridge for 1 hour.
- Line each pastry shell with scrunched baking paper and fill with baking beads, rice, or dried beans to hold the shape.
- Bake for 15 minutes. Remove the paper and weights, then bake for another 10 minutes until lightly browned.
- Remove the bases immediately and let them cool completely.
- Prepare the custard: Gently heat the milk and vanilla in a small pot on low heat until warm, but do not boil.
- In a separate pot, whisk the egg yolks and caster sugar until well combined.
- Sieve the cornstarch into the egg-sugar mixture and whisk until combined.
- Slowly pour the warm milk into the egg mixture while continually whisking to prevent the eggs from cooking.
- Turn the stove to low heat and continue whisking until the mixture thickens and boils. Whisk for 30 seconds after it boils, then remove from heat.
- If using, stir in the optional butter away from the heat until combined.
- Allow the custard to cool for 2-3 minutes, then transfer it to a wide dish. Cover the surface directly with plastic wrap to prevent a skin from forming.
- Chill the custard completely in the fridge. Before use, whisk the cooled custard to smooth it out.
- Assemble: Add a dollop of cooled custard into each cooled tart shell, being careful not to overfill.
- Serve immediately.
Notes
- If you do not have mini tart pans, you can use mini cupcake tins.
- If the dough feels too flimsy while working with it, chill it for another 30 minutes.
- The custard can be stored in the fridge for up to 3 days.
- Prep Time: 45 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: Classic
Nutrition
- Serving Size: 1 tart
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
Keywords: Mini Individual Custard Tarts, Baked Dessert Recipes, Easy Baking Recipes, Homemade Desserts, Pastry Recipes, Oven Baked Recipes, Custard Tarts, Crème Patissiere