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1. #Mini custard tart recipe how to#
2. #Mini custard tart recipe skin#
3. #Mini custard tart recipe professional#

You will need to roll out “scraps” to make the rest.Īdd the dough circles to muffins tins and set them aside.īefore starting this step, preheat the oven to 400 degrees F. Using a 3-4″ diameter glass, cut out your pie dough circles repeat until they are all cut out. Sprinkle some flour onto a clean working area, and unwrap your pie dough. If you’re following the serving size in this recipe of 30 tarts, you’ll need 3 rolls of the premade dough. To save time and for simplicity’s sake, the crust we used in this recipe is refrigerated store-bought pie dough. If you have multiple muffin pans, use them to save time and make more tarts per batch. Spray muffin pan(s) with nonstick spray to prevent the tarts from sticking. TIP: An ice cream scoop is also recommended to make the task of adding custard to the tart crusts much easier. You’ll also need a 3-4 inch diameter circle cookie cutter or glass to cut out the pie crust circles that will fit into the muffin pan. To make this recipe, you’ll need a muffin pan, a hand mixer (the Braun MultiQuick 5 Vario Hand Blender works awesome), a large bowl, stockpot, measuring cups, and measuring spoons. You could be loading a batch of these into the oven in minutes. Plus, it uses muffin tins instead of tart cups to make the whole process faster and easier! This recipe makes 30 tarts so it’s great for parties or large gatherings. Once baked in the oven, these tarts are perfect for any occasion!

The crust can be made from either pie dough or puff pastry, and the filling consists of eggs, milk, sugar, vanilla extract, and nutmeg. Naturally, when I made a batch of Egg Custard Tarts, they couldn’t get enough!Ī custard tart is a quintessential dessert that is easy to make and tastes delicious.

#Mini custard tart recipe skin#

Strain through a fine mesh sieve into a bowl (this step is optional but will help ensure a smooth custard) and cover with plastic wrap to prevent skin forming and refrigerate until cold.Classic Egg Custard Pie is one of my favorite desserts! It’s one of the few foods I cook that all three of our kids absolutely love.

Return the mixture to the saucepan, and cook, whisking constantly, over medium heat until thickened and the mixture is thick and glossy. By gradually adding the milk this will minimise the risk of the eggs curdling. Gradually whisk the hot milk into the egg yolk mixture until all the milk has been added and the mixture is well combined. Remove the vanilla pod and return the pan to a medium high heat and just before it starts to boil remove the saucepan from the heat. To make the vanilla pastry cream filling, whisk the egg yolks, sugar and flour in a bowl until well combined. Turn the heat off and leave to infuse for 30 minutes. Place the milk and vanilla seeds and pod in small saucepan over a medium high heat and bring to just below boiling point. If making the tarts ahead of time I'd suggest preparing all of the individual components and assembling the tarts just before serving.

#Mini custard tart recipe professional#

For a professional looking finish I added a glaze of strawberry jam, however this is optional.

For the filling I whipped up a batch of pastry cream flavoured with vanilla seeds, and of course, the strawberries are the crowning glory. I've gone with an unsweetened pastry base here simply because it was what I had left over, and I don't like waste, but if you'd like a sweet pastry base then use this pastry recipe (by the way the blueberry meringue tarts are pretty special too). These strawberries are the sweetest and tastiest strawberries I've had in such a long time, so I knew a simple pairing of strawberries and custard would really let the strawberries sing. Next I made some beautiful caramelised onion, ricotta and tomato tarts for lunch, to use up some left over ricotta and pastry I had in the fridge.Īs I was rolling out the pastry I realised I still had quite a bit of left over pastry, so settled on making strawberry custard tarts with the beautiful strawberries. First up I made a huge batch of pesto with the basil, to be served with homemade pasta for dinner that night.

#Mini custard tart recipe how to#

We arrived home with a wonderful bounty of beautifully sweet unwaxed apples, a bunch of beetroot, potatoes, beans, roma tomatoes, purple carrots, asparagus, strawberries and the biggest bunch of basil I've ever seen.Īs we drove home my mind was swimming with ideas on how to make the most of this delicious bounty, settling on simple recipes to let the ingredients shine. Farmers markets are always a wonderful source of inspiration, and a visit to my local farmers market on Sunday was no exception.