I love a good custard. However, not always we have time to make a proper custard. In those times, I grab my ready-to-make custard powder and make myself some easy custard. Add some fruits to it and you have a great dessert that’s easy and process-free.
Now, how about elevating it a bit? Hence, I thought of making some custard tarts and trust me, it does elevate the whole dish. Cold creamy custard along with a sweet crust gives it an amazing lift. it adds some texture to the entire dish. Anyone who have ever watched any MasterChef knows how important it is 😀
Here’s my recipe for these amazing Custard Tarts, or rather tartlets.
- 500 ml milk
- 2 tbsp vanilla custard powder
- 1/4 cup sugar
FOR SWEET TART BASE
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 100 grams cold butter, cubed
- 2 tbsp cream
- 1 egg yolk
- Pinch of salt
- Cling wrap
- 2 sheets of parchment paper
- First we need to make the custard as I prefer to cool it to room temperature and then chill it in fridge overnight.
- For Custard, first take 2 tbsp custard powder in a bowl. Heat 500 ml milk in a thick-bottomed vessel. Once the milk is a bit hot, take out 4 tbsp milk and add it the custard powder. Mix it well, so that there’s no lump. Now let the rest of the milk come to a boil. Then add the custard powder mixture and keep stirring the milk. This is very important so that the custard powder mixture doesn’t form a lump. Now thicken the custard until it creates a thick coat on the back of a wooden spoon. Keep stirring in between.
- Once the custard is done, transfer it to a bowl and put a cling film pressing on the top of the custard. This will prevent from that unwanted top layer on the custard. Once it has cooled down to room temperature, put it in the fridge to chill overnight.
- For the tart base, add flour, sugar and salt to a food processor. Or you can also do this by hand. Pulse it once to give everything a mix. Now add the cubed butter into it and pulse a couple of time till the mixture looks like a crumb. If you are doing it by hand, you can use a pastry cutter. Now add one egg yolk and 2 tbsp milk. Whisk it till all it all starts to come together. Don’t over work it or whish till it form a dough. This will make the pastry hard. Take out the dough mixture in a plate and put it in a cling wrap. Using the end of the cling wrap, shape it in a disc and cover it. Again, do not knead or over-work the dough. Put it in the fridge for at least an hour.
- Now once the dough has rested, take it out. Put it in between two sheets of lightly floured parchment paper. This trick works really well specially if you live in a warm place. Start rolling out the dough between the parchment paper. Roll it to around 1 cm thickness. Cut them in the shape of your tart pan and gently press them in the shape. Using a fork, make perforation on the tart base. Do not skip this step.
- if you don’t have tart shells, you can also use a muffin pan. Rather than putting it inside the muffin holes, I prefer to flip it and use the backside of the muffin mold to make the shells. it’s much easier to take them out.
- Bake them in a pre-heated oven at 180 degree centigrade for around 20 minutes.
- Once done, take them out of oven and let them cool. Then only take them out of the shell.
- To assemble, put the custard on the tart and add fruits of your choice on top. Enjoy.