Mini Custard Tartlets 🥧🍮✨
Buttery tart shells filled with smooth vanilla custard cream—simple, elegant, and irresistibly delicious.
Ingredients
For the Custard Cream
- 1 egg yolk
- 50 g (¼ cup) granulated sugar
- 25 g (¼ cup) cornstarch
- 300 ml (1¼ cups) milk
- 50 g (¼ cup) unsalted butter
- 10 g vanilla sugar (or 1 tsp vanilla extract)
For the Tart Shells
- 1½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 egg yolk
- 2–3 tbsp cold water
- Pinch of salt
Instructions 👩🍳
- Prepare tart shells: Mix flour, sugar, and salt. Cut in butter until crumbly. Add egg yolk and water, mix until dough forms. Chill 30 minutes.
- Bake shells: Roll dough, cut circles, and press into mini tart pans. Prick with fork. Bake at 350°F (175°C) for 12–15 minutes until golden. Cool completely.
- Make custard: In a saucepan, whisk egg yolk, sugar, and cornstarch. Gradually add milk. Cook over medium heat, stirring until thickened. Remove from heat, stir in butter and vanilla. Cool slightly.
- Assemble: Spoon custard into cooled tart shells. Chill 1 hour before serving.
- Optional garnish: Top with fresh fruit, chocolate shavings, or a dusting of powdered sugar.
Tips
- Extra flavor: Add lemon zest to custard for brightness.
- Shortcut: Use store-bought tart shells if pressed for time.
- Serving idea: Decorate with berries for a festive look.
Caption & Engagement
Caption: “Mini Custard Tartlets—bite-sized, creamy, and irresistible 🥧🍮✨”
- Comment prompt: “Would you top them with berries or chocolate?”
- Rotating closers: “Save for your next dessert idea.” • “Tag a friend who loves tartlets.” • “Creamy custard, buttery shells.”