Fresh Villaguna Mini Tart

• TART SHELLS (Makes 8 minis):
• --3/4 cup unsalted butter, room temp
• --1/2 cup sugar
• --1/2 teasp. vanilla
• 1 3/4 cup flour
• PASTRY CREAM (Fills 8 shells):
• --6 large egg yolks, room temp
• --2/3 cup sugar
• --3 tablesp. cornstarch
• --2 cup whole milk
• --2 tablesp. unsalted butter
• --2 tablesp. heavy cream
• --1 teasp. cognac/brandy

1. TART SHELL
2. (Note:These can be rolled into balls and refrigerated until ready to bake.)
3. --Preheat oven to 350 F.
4. --In a bowl with electric mixer, beat butter & sugar until just combined.
5. --Slowly add flour & salt to butter mixture beating on low speed until mixture starts to come together.
6. --Transfer dough to lightly floured surface and shape into several flat disks.
7. --Butter mini tart pans and press each disk, quite thin, onto bottom/sides of pan.
8. --Bake 8-10 minutes.
9. PASTRY CREAM:
10. --In bowl with electric mixer, beat egg yolks and sugar on med-high for approx. 3 minutes or until mixture is light yellow & falls back into bowl in a ribbon.
11. --On low, beat in cornstarch.
12. --In large saucepan, bring milk to boil.
13. --With mixer on low, slowly pour milk into egg mixture.
14. Then return milk/egg mixture to saucepan.
15. --Cook over moderate heat, stirring constantly with whisk until thick, about 10 min. Bring to boil and cook on moderately low heat 2-3 min. Taste to be sure cornstarch is cooked.
16. --Remove from heat. Add butter, vanilla, cream and cognac.
17. --Plastic cover and chill until cold.
18. To prepare tart, bring custard to room temp. Fill tart minimally and top with fresh, thinly sliced peaches.

shells, unsalted butter, sugar, vanilla, flour, cream, egg yolks, sugar, cornstarch, milk, unsalted butter, heavy cream, cognacbrandy

Taken from www.epicurious.com/recipes/member/views/fresh-villaguna-mini-tart-50139422 (may not work)