Rustic Mini Custard Tarts
- 3 None refrigerated pie crusts
- 1/2 cup sugar
- 3 None egg yolks
- 1 tsp vanilla bean paste
- 1 tbsp cornstarch
- 1 1/2 cups milk
- Preheat the oven to 350u0b0F. Lightly grease cups of three 6-cup muffin pans.
- Using a 3 1/2-inch cutter, cut 18 rounds from the pastry. Press into the cups to line bottom and sides. Prick pastry with a fork.
- Bake for 12-15 mins, or until lightly golden. Set aside to cool.
- Whisk sugar, egg yolks and vanilla bean paste in a medium saucepan. Mix in cornstarch. Add milk in thin stream, whisking continuously until smooth. Cook, stirring, on medium heat, for 2-3 mins, until bubbling and thickened. Reduce heat to low; simmer for 2-3 mins, stirring. Spoon 2 tbsp of custard into each crust.
- Bake for 5-8 mins, until pastry is golden. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
sugar, egg yolks, vanilla bean paste, cornstarch, milk
Taken from recipes-plus.com/api/v2.0/recipes/35455 (may not work)