Delicious Mini Custard Tartlets
Ingredients
For the Tart Shells
250g (2 cups) all-purpose flour
125g (½ cup) cold unsalted butter, cubed
50g (¼ cup) powdered sugar
1 egg
1–2 tbsp cold milk (if needed)
1 tsp vanilla extract
Pinch of salt
For the Custard Cream
1 egg yolk
50g (¼ cup) granulated sugar
25g (¼ cup) cornstarch
300ml (1¼ cups) milk
50g (¼ cup) unsalted butter
10g vanilla sugar or 1 tsp vanilla extract
Instructions
- Make the Tart Dough
In a bowl, mix flour, powdered sugar, and salt.
Rub in the cold butter until the mixture looks like breadcrumbs.
Add the egg and vanilla extract. Mix until dough forms.
If dry, add milk a little at a time.
Wrap and chill for 30 minutes. - Prepare the Custard Cream
In a saucepan (off heat), whisk egg yolk, sugar, and cornstarch until smooth.
Gradually add milk while whisking.
Cook over medium heat, stirring constantly until thick.
Remove from heat, add butter and vanilla. Mix well.
Cover with plastic wrap touching the surface and let cool. - Bake the Tart Shells
Preheat oven to 180°C (350°F).
Roll dough and cut circles. Press into mini tart molds.
Prick bottoms with a fork.
Bake for 12–15 minutes until lightly golden.
Cool completely. - Assemble
Fill tart shells with custard cream.
Smooth the tops.
Optional Toppings
Fresh fruits (strawberries, kiwi, berries 🍓🥝)
Chocolate drizzle 🍫
Powdered sugar dusting
Apricot glaze for shine ✨