Mini Tarts with Custard: A Slice of Italian Joy at Home
Mini Tarts with Custard offer a delightful blend of buttery crust and lemon-infused custard, creating a perfect treat for any occasion.
Ingredients
Ingredients
- 2 cups All-Purpose Flour (Can substitute with gluten-free flour)
- 1/4 cup Granulated Sugar (Coconut sugar is a healthier alternative)
- 1/2 cup Unsalted Butter (Margarine can be a dairy-free substitute)
- 1 tsp Baking Powder (Check freshness for best results)
- 1/4 tsp Salt (No substitutions needed)
- 1 large Egg (Flax egg can be a vegan option)
- 2 tsp Lemon Zest (Orange zest is an alternative)
- 2 cups Milk (Almond or soy milk can be used for a dairy-free option)
- 1/4 cup Cornstarch (Arrowroot powder can substitute)
- 4 large Egg Yolks (Essential for texture)
- 3/4 cup Granulated Sugar (Key for delightful sweetness)
Instructions
Instructions
- In a mixing bowl, combine flour, sugar, salt, butter, and baking powder. Work the mixture until it looks sandy. Next, add in the eggs and lemon zest; knead until smooth. Wrap the dough in plastic and refrigerate for 15-20 minutes.
- In a saucepan, heat the milk with lemon zest until just boiling. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Slowly pour in the hot milk, whisking continuously, then return to heat. Cook on low, stirring until thickened.
- Roll out the chilled pastry on a floured surface. Use a round cutter to cut discs for your tart molds. Press the pastry into the molds, trimming any excess edges, and prick the bottoms with a fork to prevent bubbling.
- Pour the creamy custard into the pastry shells and create a decorative lattice topping with leftover pastry strips if desired. Bake in a preheated oven at 356°F for about 35 minutes or until golden brown. Allow them to cool before carefully removing from molds and dusting with powdered sugar.