Mini Custard Cream Tarts: A Sweet and Delicate Treat

These mini custard cream tarts, with their crisp, buttery crust and smooth, creamy filling, are a delightful dessert perfect for any occasion. The combination of textures and flavors makes them a truly irresistible treat.

Preparation time: 30 minutes Cook time: 25-30 minutes Total time: 1 hour (plus chilling time)

Ingredients:

For the Custard Cream:

• 1 egg yolk
• 50g (¼ cup) granulated sugar
• 25g (¼ cup) cornstarch
• 300ml (1 ¼ cups) milk
• 50g (¼ cup) unsalted butter
• 10g (1 sachet or 1 tablespoon) vanilla sugar (or 1 teaspoon vanilla extract)

For the Tart Crust:

• 100g (½ cup) unsalted butter, cold and cut into small pieces
• Pinch of salt
• 50g (½ cup) powdered sugar
• 1 large egg
• ½ teaspoon baking powder
• 1 teaspoon vanilla sugar (or 1 teaspoon vanilla extract)
• 170g (1 ½ cups) all-purpose flour, plus more for dusting

For Dusting:

• Powdered sugar

Directions:

Custard Cream Preparation:

1. Combine Ingredients: In a medium saucepan, whisk together the egg yolk, sugar, and cornstarch until smooth.
2. Heat Milk: Gradually whisk in the milk until there are no lumps.
3. Cook the Custard: Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly. Continue to cook for 1-2 minutes, or until the custard has thickened.
4. Add Butter and Vanilla: Remove from heat and stir in the butter and vanilla sugar (or vanilla extract) until melted and fully incorporated.
5. Cool: Pour the custard cream into a bowl, cover with plastic wrap (placing the wrap directly on the surface of the custard to prevent a skin from forming), and let cool completely to room temperature, then chill in the refrigerator.

Tart Crust Preparation:

1. Combine Butter, Salt, and Sugar: In a medium bowl, combine the cold, cubed butter, salt, and powdered sugar.
2. Cut in Butter: Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
3. Add Egg and Vanilla: Beat in the egg and vanilla sugar (or vanilla extract) until just combined. Don’t overmix.
4. Add Flour and Baking Powder: Gradually add the flour and baking powder, mixing until a smooth dough forms.
5. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (or up to overnight).

Shaping and Baking:

1. Preheat Oven: Preheat oven to 220°C (425°F).
2. Roll out Dough: On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness.
3. Cut out Tart Shells: Use a round cookie cutter or a bowl to cut out circles of dough.
4. Line Tartlet Pans: Gently press each circle of dough into tartlet pans (mini muffin tins work well). Trim any excess dough from the edges.
5. Bake Blind (Optional): For a crispier crust, you can blind bake the tart shells. Line each shell with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment paper and bake for another 5 minutes, or until lightly golden.
6. Bake: Bake the tart shells (whether blind baked or not) for 10-15 minutes, or until golden brown.
7. Cool: Let the tart shells cool completely in the pans before filling.

Assembly:

1. Fill with Custard: Once cooled, fill each tart shell with the chilled custard cream.
2. Dust with Powdered Sugar: Dust the filled tarts with powdered sugar before serving.

Nutritional Information (Approximate, per tart – will vary based on size and filling):

• Calories: 150-200
• Fat: 10-15g
• Saturated Fat: 6-9g
• Cholesterol: 40-60mg
• Sodium: 100-150mg
• Carbohydrates: 15-20g
• Protein: 3-5g

Note: Nutritional values are approximate and can vary based on ingredient brands, portion sizes, and specific ingredients used.

The Origins and Popularity of Custard Tarts:

Custard tarts, with their rich, creamy filling encased in a flaky pastry shell, have a long and storied history. Tarts, in general, have been a part of culinary traditions for centuries, evolving from simple pastries to elaborate desserts. The combination of a sweet pastry crust and a custard filling is a classic pairing found in various cultures. Custard tarts gained popularity as a comforting and elegant dessert, often enjoyed during special occasions and celebrations. Their appeal lies in the contrast of textures – the crisp, buttery crust and the smooth, creamy custard – as well as their versatility. Custard tarts can be flavored in countless ways, from simple vanilla to more complex combinations with fruit, chocolate, or spices. They remain a beloved dessert worldwide.

Why You’ll Love This Recipe:

These mini custard cream tarts are the perfect size for individual servings and are incredibly delicious. The buttery crust is perfectly complemented by the creamy vanilla custard. They are a beautiful and impressive dessert that’s easier to make than they look.

Health Benefits:

Custard tarts are a dessert and should be enjoyed in moderation. They are not a significant source of nutrients.

Serving Suggestions:

• Serve the tarts at room temperature or slightly chilled.
• Dust with powdered sugar for an elegant presentation.
• Top with fresh berries or a drizzle of chocolate sauce.
• Serve with a dollop of whipped cream.

Tips:

• Use cold butter for the tart crust for a flaky texture.
• Don’t overmix the dough.
• Chill the dough thoroughly before rolling it out.
• Bake the tart shells until they are golden brown.
• Let the tarts cool completely before filling them.

Variations to Try:

• Fruit Custard Tarts: Add fresh berries or other fruit to the custard filling.
• Chocolate Custard Tarts: Add cocoa powder to the custard for a chocolate version.
• Lemon Custard Tarts: Add lemon zest and juice to the custard for a citrusy twist.
• Nutmeg Custard Tarts: Sprinkle a little nutmeg over the custard before baking.

Conclusion:

These mini custard cream tarts are a delightful treat that’s perfect for any occasion. The combination of the buttery crust and the creamy custard makes them a truly irresistible dessert.

Frequently Asked Questions:

1. Can I make the custard cream ahead of time? Yes, you can make the custard cream ahead of time and store it in the refrigerator for up to 3 days.

2. Can I freeze the tart shells? Yes, you can freeze unbaked tart shells. Freeze them on a baking sheet lined with parchment paper, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

3. How do I know when the tart shells are cooked? They should be golden brown and feel light and crisp.

4. Why did my tart shells shrink? This can be caused by overworking the dough, not chilling the dough enough, or using too much liquid in the dough.

5. Can I use milk instead of water in the tart crust? Yes, but the texture might be slightly different.

6. How do I prevent the custard cream from forming a skin? Cover the surface of the custard with plastic wrap while it cools.

7. Can I use a different filling? Yes, you can use any filling you like, such as whipped cream, pastry cream, or chocolate ganache.

8. How do I store leftover custard tarts? Store them in an airtight container in the refrigerator. They are best eaten within a few days.

9. Can I use a hand mixer instead of a stand mixer? Yes, but it might take longer to mix the dough.

10. Why is my custard lumpy? Make sure you whisk the cornstarch and sugar well before adding the milk. You can also strain the custard through a fine-mesh sieve to remove any lumps.