YIELDS: 24 tarts PREP TIME: 30 min + 10 min COOK TIME: 25 min + 10 min TOTAL TIME: 1 hr. 15 min. + 3hrs chill time
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For the custard: 1.
2.
3.
Ingredients:
For the tart shells: • ½ cup unsalted butter • 3 oz cream cheese • 1 cup all purpose flour For the custard: • 2 cups whole milk • 6 tbsp granulated sugar • 3 tbsp cornstarch • 1 tbsp vanilla bean paste or extract • 3 large egg yolks • 1 large whole egg • 3 tbsp unsalted butter, softened • Other: • 24 raspberries • ½ cup powdered sugar • Mint, to garnish
Bake for 5-10 minutes or until golden brown and cooked through. Let cool while you make the custard filling.
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Heat milk in a high-sided pan. Warm milk on medium high heat. In the meantime, go to step 8. As soon as the milk boils, take it off the heat. Combine sugar, whole egg, yolks, cornstarch, vanilla paste or extract, and salt in a bowl. Whisk to create a thick, smooth mixture. Once milk starts to bubble, remove from heat. Temper the egg mixture with the hot milk. Tempering means to bring an egg or custard mixture up to a higher temperature so that it does not scramble or curdle due to sudden heat. To do this, slowly pour in a small amount of hot milk to the egg mixture while whisking. Continue whisking constantly and pouring in the hot milk until about half the milk is mixed in. Then, dump the egg mixture back into the pan with the hot milk. Heat the new mixture on medium heat, whisking continuously until it starts to thicken. It should take 2-3 minutes. Once you see bubbles break through the surface, the custard is cooked. Remove from heat and add in the butter. Whisk the butter into the
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custard until combined. Pour the hot custard into a bowl and immediately cover the surface with plastic wrap, using the back of your hand to pat down the plastic wrap so that it touches the custard. This is to prevent the custard from forming a skin as it cools. Let the custard cool to room temperature before placing it in the refrigerator to chill. Let chill for about 3 hours, until completely chilled.
To assemble: 1.
Scoop pastry cream into a piping bag and pipe a generous amount of custard into each tart shell. You can also use a spoon to scoop the custard into the tarts if you don’t have piping bags. [Note: If the pastry cream seems a little thick, scoop it into a larger bowl or mixing bowl and vigorously stir until the custard loosens. At this point, it may be the desired consistency. If it’s still thick, add a tablespoon of heavy cream if available, or milk. Stir until desired consistency, add another spoonful of cream or milk until desired consistency is reached. The custard should hold it’s shape when piped, and not be loose enough to spill out easily.] 2. Place one raspberry on top of each filled tart. Dust with powdered sugar and garnish with a mint spring to finish.
Directions:
For the tart shells: 1.
2. 3. 4. 5.
Preheat oven to 325 degrees fahrenheit. In a bowl, cream together butter and cream cheese until well combined. Gradually add flour and mix in intervals until well combined. Form into a ball and refrigerate for at least 15 minutes, 30 if time allows. Remove from fridge and roll into 2 inch balls. Use fingers to mold each ball into the mini cupcake tin, pushing the dough to form the walls of the tart.
BY ALYSSA FURUKAWA ILLUSTRATIONS BY MALIA KEALALUHI
Mini Raspberry Raspberry Mini Custard Tarts Tarts Custard 72 penn appétit
