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Mini Custard Fruit Tarts

Jen Paleracio
Flaky and buttery tart shells and smooth and creamy custard. The fruit adds a burst of freshness and sweetness that complements the creamy custard filling.
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Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American

Equipment

  • Saucepan
  • Spatula
  • Mixing bowls
  • Whisk
  • Decorating bag or ziplock bag
  • Kitchen Shears
  • Pastry brush

Ingredients
  

  • 6 egg yolks
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups whole milk
  • 1/4 cup cold unsalted butter, cubed
  • 2 teaspoons pure vanilla extract
  • 1 pint raspberries
  • 1-2 tablespoons apricot preserve, heat
  • 6-8 mini tart shells, 3-4 inch in size

Instructions
 

  • In a large bowl, combine egg yolks, sugar, sugar, cornstarch, and salt. Use a whisk and mix until combined and the sugar is dissolved.
  • Add the milk to a saucepan and heat medium-low heat. Stir until it simmers for about 5 minutes. Don't let it boil, keep stirring to avoid overflowing.
  • Slowly add the milk to the egg yolk mixture about 1/4 cup at a time. Whisk constantly to prevent curdling.
  • Return the mixture to the saucepan and cook over medium heat, whisking constantly to prevent curdling. Add butter and vanilla extract, and stir to combine.
  • Once the custard has thickened, strain it through a fine-mesh sieve to remove any lumps or bits of cooked egg. See NOTE #1
  • Pour the custard into a bowl and cover with plastic wrap, pressing the plastic wrap onto the surface of the custard to prevent skin from forming.
  • Chill the custard in the refrigerator for at least 2 hours before using it as a filling. Remove from the fridge and stir to help it flow more easily into the decorating bag.
  • Spoon the custard into the decorating bag or ziplock bag, and push it down into the bag. Cut the tip of the bag with kitchen shears. Gently squeeze the bag to release the custard into the tart shell, filling it about 2/3 of the way full.
  • Use a spatula and smooth the top of the tart. Repeat the process with the remaining tart shells, refiling the decorating bag as necessary. See NOTE #2
  • Heat the microwave apricot jam in a microwave for a minute. Meantime top the tart with raspberries.
  • Use a pastry brush and brush the fruits with apricot jam to give them a shiny look. Garnish with mint leaves. Refrigerate for an hour before serving.

Video

Notes

NOTE #1 Straining the custard can remove any impurities or solids that may have entered the mixture during the cooking process.  It also ensures that the final product is free of any unwanted bits, resulting in a smooth and silky texture. 
 
NOTE #2 Get the recipe here for your Mini Tart Shells. The texture is crumbly which complements the filling. In this recipe, the shells are fully baked before adding the custard filling. This technique ensures a crisp and golden surface that holds up well to the moisture of the custard.
 
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