You want to make sure you do not overfill the cups or the custard will overflow the crust and get in-between the crust and the muffin tin. Using an ice cream scoop, carefully fill each dough cup with the mixture. Then, using a hand blender, mix this mixture until it’s fully combined and fluffy.įinally, you’ll need to slowly pour the milk into the bowl of eggs, sugar, and vanilla extract mixture while stirring continuously. In the meantime, crack the eggs into a large glass bowl and add the sugar, and vanilla extract. You just want to heat it to the point before boiling when tiny bubbles form. It’s important to avoid bringing it to a full boil. The custard filling is made with whole milk, eggs, sugar, and vanilla extract.įirst, you’ll add the milk to a small stockpot on the stovetop and warm it on medium heat until tiny bubbles form. The filling is a traditional custard and it’s so good! If you’ve never made custard before, you might be surprised to find out how easy it is to make. You will need to roll out “scraps” to make the rest.Īdd the dough circles to muffins tins and set them aside.īefore starting this step, preheat the oven to 400 degrees F. Using a 3-4″ diameter glass, cut out your pie dough circles repeat until they are all cut out. Sprinkle some flour onto a clean working area, and unwrap your pie dough. If you’re following the serving size in this recipe of 30 tarts, you’ll need 3 rolls of the premade dough. To save time and for simplicity’s sake, the crust we used in this recipe is refrigerated store-bought pie dough. If you have multiple muffin pans, use them to save time and make more tarts per batch. Spray muffin pan(s) with nonstick spray to prevent the tarts from sticking. TIP: An ice cream scoop is also recommended to make the task of adding custard to the tart crusts much easier. You’ll also need a 3-4 inch diameter circle cookie cutter or glass to cut out the pie crust circles that will fit into the muffin pan. To make this recipe, you’ll need a muffin pan, a hand mixer (the Braun MultiQuick 5 Vario Hand Blender works awesome), a large bowl, stockpot, measuring cups, and measuring spoons. You could be loading a batch of these into the oven in minutes. Plus, it uses muffin tins instead of tart cups to make the whole process faster and easier! This recipe makes 30 tarts so it’s great for parties or large gatherings. Once baked in the oven, these tarts are perfect for any occasion! The crust can be made from either pie dough or puff pastry, and the filling consists of eggs, milk, sugar, vanilla extract, and nutmeg. Naturally, when I made a batch of Egg Custard Tarts, they couldn’t get enough!Ī custard tart is a quintessential dessert that is easy to make and tastes delicious. Classic Egg Custard Pie is one of my favorite desserts! It’s one of the few foods I cook that all three of our kids absolutely love.
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