Classic Mini Custard Tarts - Best Food Recipes

Ingredients:

For the Custard:

For the Tart Dough:

For Garnish:

Step 1: In a medium-sized bowl, whisk together 1 egg yolk, 50g of sugar, and 25g of cornstarch until the mixture is smooth and free of lumps. This step ensures that the custard will have a creamy consistency.
Step 2: Gradually pour in 300ml of milk while stirring constantly to avoid any lumps from forming. Make sure the mixture is smooth before proceeding to the next step.
Step 3: Transfer the mixture to a saucepan and heat it over medium heat. Stir continuously until the mixture thickens and starts to bubble. This will take a few minutes, so be patient and keep stirring to prevent the custard from sticking to the bottom of the pan.
Step 4: Once the custard has thickened, remove it from the heat. Add 50g of butter and 10g of vanilla sugar, stirring well until the butter melts and the mixture is fully combined.
Step 5: Transfer the custard to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Let it cool completely at room temperature, then place it in the fridge to chill.

Step 1: In a mixing bowl, beat 100g of butter with a pinch of salt and 50g of powdered sugar until the mixture becomes creamy and smooth. Use a hand mixer or whisk to achieve a fluffy consistency.
Step 2: Add 1 egg to the butter mixture and continue mixing until fully combined. Ensure that the egg is incorporated evenly into the dough.
Step 3: Add 1/2 teaspoon of baking powder and 1 teaspoon of vanilla sugar to the mixture. Mix well to combine.
Step 4: Gradually add 170g of flour, mixing continuously until the dough starts to come together. You may need to switch to using your hands once the dough becomes too thick to mix with a spoon or whisk.
Step 5: Once the dough is formed, wrap it in plastic wrap and refrigerate it for 15-20 minutes. This resting period will make the dough easier to handle and shape.

Step 1: Preheat your oven to 220°C (428°F).
Step 2: Divide the chilled dough into 14 equal portions. You can use a kitchen scale to ensure that each piece is approximately the same size, or simply eyeball it.
Step 3: Press each piece of dough into a mini tart mold, using your fingers to evenly shape the dough into the mold. Make sure the dough is evenly distributed, including the edges.
Step 4: Prick the bottoms of the tart shells with a fork to prevent them from puffing up during baking.

Step 1: Place the tart molds on a baking sheet and bake in the for 10-15 minutes, or until the tart shells turn golden brown. Keep an eye on them to ensure they don’t overbake.
Step 2: Once the tart shells are baked, remove them from the oven and let them cool completely before removing them from the molds. You can place them on a wire rack to speed up the cooling process.

Step 1: Once the tart shells are completely cool, take the chilled custard from the fridge.
Step 2: Spoon the custard into the tart shells, filling each shell generously. Use a small spoon or piping bag for more precise filling.
Step 3: Dust the tops of the filled tarts with powdered sugar for an elegant touch.

Your delicious mini custard tarts are now ready to be served! Enjoy them as a dessert, afternoon treat, or sweet snack with a cup of tea or coffee.

Avoid Overmixing the Dough: When preparing the tart dough, be careful not to overmix after adding the flour. Overmixing can lead to tough tart shells rather than the desired crumbly texture.
Refrigerating the Dough: Chilling the dough before baking helps it firm up, making it easier to shape and ensuring that the tart shells hold their shape while baking.
Custard Thickness: Stir the custard constantly while cooking to avoid lumps and to ensure it reaches the perfect smooth and creamy consistency. If the custard seems too thick, you can whisk in a splash of milk to loosen it up.
Pre-baking the Tart Shells: If the tart shells puff up during baking, gently press them down with the back of a spoon while they are still warm.

Can I prepare the tart dough in advance? Yes! You can make the dough a day ahead and store it in the Just take it out and let it soften slightly before pressing it into the tart molds.
How can I prevent the custard from developing a skin while cooling? To prevent a skin from forming, press plastic wrap directly onto the surface of the custard while it cools.
Can I add fruit to these tarts? Absolutely! Fresh fruits like berries, sliced kiwi, or mango would be a great addition on top of the custard before serving.
How long will the tarts keep? These mini custard tarts will keep in the fridge for up to 3 days, though they are best enjoyed fresh.

Enjoy!