Classic Mini Custard Tarts Recipe
A Step-by-Step Guide
Mini custard tarts are a timeless dessert, cherished for their buttery, crumbly pastry shells filled with silky smooth custard. Whether served as a sweet finish to a dinner party, a delightful afternoon snack, or a treat to satisfy your cravings, these tarts never fail to impress. In this guide, we’ll walk you through every detail of preparing these delicious bites at home.
Ingredients for Perfect Mini Custard Tarts
For the Tart Shells
100g butter (softened)
50g powdered sugar
1 egg
1/2 teaspoon baking powder
1 teaspoon vanilla sugar
170g all-purpose flour
Pinch of salt
For the Custard Filling
1 large egg yolk
50g granulated sugar
25g cornstarch
300ml whole milk
50g unsalted butter
10g vanilla sugar
For Garnishing
Powdered sugar (optional, for dusting)
Step-by-Step Instructions
1. Preparing the Custard
In a mixing bowl, whisk together 1 egg yolk, 50g of sugar, and 25g of cornstarch until smooth and lump-free.
Gradually add 300ml of milk, stirring continuously to ensure a smooth consistency.
Pour the mixture into a saucepan over medium heat. Stir constantly until it thickens and starts to bubble. This will take about 4-5 minutes.
Remove from heat and stir in 50g of butter and 10g of vanilla sugar until fully incorporated.
Transfer the custard to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Cool at room temperature, then refrigerate.
2. Making the Tart Dough
Beat 100g of butter, a pinch of salt, and 50g powdered sugar until creamy and smooth.
Add 1 egg and mix until fully incorporated.
Sift in 170g flour, 1/2 teaspoon baking powder, and 1 teaspoon vanilla sugar. Mix gently until a dough forms.
Wrap the dough in plastic wrap and refrigerate for 15-20 minutes. This helps it firm up for easier handling.
3. Shaping the Tart Shells
Preheat your oven to 220°C (428°F).
Divide the chilled dough into 12-14 equal portions. Roll each piece into a ball.
Press each dough ball into a greased mini tart mold, shaping it evenly along the bottom and sides.
Prick the bottom of each shell with a fork to prevent puffing during baking.
4. Baking the Tart Shells
Arrange the filled molds on a baking tray and bake for 10-15 minutes, or until golden brown.
Let the tart shells cool completely before carefully removing them from the molds.
5. Assembling the Tarts
Once the shells have cooled, spoon or pipe the chilled custard into each tart shell. Fill generously for a creamy bite.
Dust with powdered sugar for a finishing touch, if desired.
Expert Tips for Perfect Mini Custard Tarts
Avoid Overmixing the Dough: Overworking the dough can lead to tough tart shells. Mix only until ingredients are combined.
Use Room-Temperature Ingredients: This ensures the dough and custard combine smoothly for better results.
Refrigerate the Dough: Chilling prevents shrinkage during baking and makes the dough easier to handle.
Custard Consistency: Stir continuously during cooking to prevent lumps and achieve a creamy texture.
Pre-Baking Care: If tart shells puff up in the oven, gently press them down with the back of a spoon while warm.
Variations to Try
Add Fresh Fruit: Top your tarts with sliced strawberries, kiwi, or blueberries for a burst of freshness.
Flavored Custard: Experiment with flavors like chocolate, lemon, or coffee by adjusting the custard ingredients.
Nutty Twist: Sprinkle crushed nuts like pistachios or almonds on top for added crunch.
Storage and Serving Tips
Refrigeration: Store the assembled tarts in the refrigerator for up to 3 days.
Serving Temperature: Serve chilled or at room temperature, paired with coffee or tea for a delightful experience.
Advance Preparation: You can prepare the tart shells and custard a day ahead and assemble them just before serving.
Nutritional Information (Per Tart)
FAQs About Mini Custard Tarts
Q: Can I freeze the tarts?
A: It’s best to freeze only the baked tart shells. Fill them with custard after thawing for the freshest taste.
Q: Can I make a larger version of this recipe?
A: Yes! Use a standard tart pan instead of mini molds for a family-sized dessert.
Q: What if I don’t have mini tart molds?
A: Muffin tins work well as a substitute.
Mini custard tarts are the perfect balance of buttery pastry and creamy filling, making them an irresistible treat for any occasion. Follow this guide to create your own batch and watch them disappear within moments of serving.
