Ingredients
For the crust:
2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup butter, chilled and cut
1/4 to 1/2 cup ice water
For the Pastry Cream:
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 cups whole milk
4 egg yolks
2 tbsp butter
1 tsp vanilla extract
- In a food processor combine the flour, salt, and sugar. Add in the butter one piece at a time. Slowly pour the water in until the dough creates a coarse texture.
- Divide dough in half and form a disk shape. chill dough for 1-2 hours.
- In a pot whisk the sugar, cornstarch, and salt on medium heat. In a separate bowl, mix together the whole milk and eggs. Add to the pot. Add butter and continue whisking. Take pot off heat when the mixture becomes thick and creamy. Put cream through sive to ensure that there aren’t any clumps. Add vanilla extract. Refrigerate for 30 minutes.
- Roll out dough until 1/8 inch thick. Place in mini tart pan and poke holes in the bottom. Bake at 350 degrees for 10 minutes or until golden brown. Let cool.
- Pipe pastry cream inside of tart shell and smooth out. Decorate as desired.
Notes
You want to poke holes in the bottom of your tart before letting it go in the oven to make sure it does’t puff up. If you would like you can also use pie weights.
Yield- 6 mini tarts
Flouring Violet 