There’s something utterly charming about mini tarts, or tartlets. These bite-sized treats are a delightful combination of a buttery, crumbly tart shell filled with a rich and creamy custard. Perfect for any occasion, from afternoon tea to elegant parties, these mini tarts are sure to impress. Follow this simple recipe to create a batch of these irresistible mini delights!
Recipe: Delicious Mini Tarts
Ingredients:
For the Tart Shells:
- 100g butter, softened
- 50g powdered sugar
- 170-180g flour
- 1/2 tsp baking powder
- A pinch of salt
- 1 egg
For the Custard Filling:
- 1 egg yolk
- 300ml milk
- 50g sugar (3 tablespoons)
- 25g starch (2.5 tablespoons)
- 1 tsp vanilla sugar
- 50g butter
Instructions:
Making the Tart Shells:
- Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Beat in the egg until well combined.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until a smooth dough forms. If the dough is too sticky, add a little more flour, a tablespoon at a time, until it is manageable.
- Shape and Chill:
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes.
- Preheat the Oven:
- Preheat your oven to 180°C (350°F).
- Form the Tart Shells:
- Roll out the chilled dough on a lightly floured surface to about 3mm thickness.
- Use a round cutter or a glass to cut out circles of dough, slightly larger than your mini tart pans or muffin cups.
- Gently press the dough circles into the tart pans or muffin cups, trimming any excess dough around the edges.
- Prick the bottoms of the tart shells with a fork to prevent them from puffing up during baking.
- Bake the Tart Shells:
- Bake the tart shells in the preheated oven for about 12-15 minutes, or until they are lightly golden brown.
- Remove from the oven and allow them to cool completely before filling.
Making the Custard Filling:
- Prepare the Custard:
- In a medium saucepan, whisk together the egg yolk, sugar, and starch until smooth and well combined.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a boil. This should take about 5-7 minutes.
- Once thickened, remove the saucepan from the heat and stir in the vanilla sugar and butter until fully melted and incorporated.
- Cool the Custard:
- Transfer the custard to a bowl, cover the surface with plastic wrap (to prevent a skin from forming), and let it cool to room temperature.
Assembling the Mini Tarts:
- Fill the Tart Shells:
- Once the tart shells and custard have cooled, spoon the custard filling into each tart shell, filling them almost to the top.
- Chill and Serve:
- Refrigerate the filled tarts for at least 1 hour before serving to allow the custard to set.
- For an extra touch, you can garnish the tarts with fresh fruit, a dusting of powdered sugar, or a drizzle of chocolate.
Conclusion:
These delicious mini tarts are the perfect blend of a buttery, crisp crust and a smooth, creamy custard filling. Easy to make and endlessly customizable, they’re sure to be a hit at any gathering. Whether you enjoy them plain or with your favorite toppings, these tartlets are a delightful treat that will have everyone reaching for seconds. Enjoy the process of making these lovely desserts, and savor every bite of their irresistible flavor!