Sweet Vanilla Custard Tarts

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F.
  • The pastry is best made in a food processor by whizzing the flour, sugar, and butter for a few seconds until it is like fine bread crumbs.
  • Then add the egg yolks and up to 2 tablespoons of water.
  • Mix to make a soft dough.
  • Wrap in plastic wrap.
  • Put in refrigerator to chill.
  • Pour the milk into a heavy-bottomed saucepan.
  • Split the vanilla bean lengthwise.
  • Scrape out the inner seed mass.
  • Add the seed mass and the bean to the milk.
  • Heat the milk.
  • Bring to a simmer.
  • Remove from heat.
  • Let the vanilla infuse the milk with flavor.
  • In a medium to large bowl, whisk the sugar, egg, and egg yolks.
  • Pour the hot milk into the egg mixture and whisk.
  • Remove the vanilla bean pod.
  • Line six 4-inch fluted tart tins (ramekins are too deep) with the sweet pastry by dividing the pastry into six portions and using your fingers to press out and line the tins.
  • Place the tart tins on a baking sheet and then fill with the vanilla filling.
  • Bake for 25 minutes.
  • Enjoy!
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