Mini Raspberry Custard Tarts
Mini Raspberry Custard Tarts feature a crunchy sugar cookie crust, vanilla custard filling, whipped cream and fresh raspberries. You'll love these sweet, light tarts for the perfect dinner party dessert or to serve at a shower or potluck.
Equipment
- medium saucepan
- Whisk
- Wax paper
- Mini tart pan (or mini muffin pan)
- cooling rack
- Large mixing bowl
- stand mixer (or electric mixer)
Ingredients
For the Vanilla Custard
- 1 1/4 cups milk
- 3 egg yolks
- 1/3 cup sugar
- 1/3 cup flour
- 1/8 teaspoon salt
- 1 tablespoon butter
- 1 1/2 teaspoons vanilla
For the Sugar Cookie Tart Shells
- nonstick cooking spray
- 1/3 cup sugar
- 1/2 cup butter, softened
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 2 tablespoons milk
- 1 teaspoon vanilla
For the Whipped Cream Topping
- 3/4 cup chilled heavy cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla
To Make the Raspberry Tarts
- 1 pint fresh raspberries, gently washed and dried
- fresh mint sprigs, for garnish (optional)
Instructions
To Make the Vanilla Custard
- Beat egg yolks and sugar in a large bowl with wire whisk or mixer until pale yellow and thick. Beat in flour and salt until well mixed.
- In a heavy saucepan, heat the milk over medium-high heat until bubbles appear around edge.
- In a slow stream, pour hot milk into flour mixture, whisking constantly, until combined. Pour the mixture back into saucepan.
- Cook, whisking constantly, over medium heat until mixture thickens and comes to boiling, lower heat. Continue cooking 2 to 3 minutes, over low heat, whisking constantly. Mixture will be quite thick. Remove from heat.
- Stir in butter and vanilla until combined. Transfer to a bowl, and place a piece of wax paper directly on surface of filling to prevent skin from forming. Chill at least 2 hours in the refrigerator.
To Make the Sugar Cookie Tart Shells
- Preheat oven to 350 degrees F and spray a mini tart pan or mini muffin pan with nonstick cooking spray.
- In a large bowl, cream together sugar and butter until light. Beat in flour, salt, milk and vanilla, until mixture is moist and crumbly.
- Roll the dough into balls that are 1 heaping teaspoon each. Press the balls into the prepared mini tart pan or mini muffin pan and work the dough until it is pressed thin and up the sides of the pan about 3/4 inch. You can use a spoon handle to press the indentation into the dough if you wish. You should have enough dough to make about 28-30 tarts. Prick the bottom of each tart.
- Bake for 10 to 12 minutes until just barely golden on top. Remove from oven and cool on a wire rack to room temperature.
To Make the Whipped Cream Topping
- Chill a metal mixing bowl and the beaters from an electric mixer in the refrigerator for 15 minutes.
- Whip the cream in the chilled bowl until soft peaks form. Gradually add the powdered sugar just until the cream forms stiff peaks. Add the vanilla and whip just until combined.
To Assemble the Raspberry Custard Tarts
- Spoon about 1 1/2 teaspoons custard filling into each mini tart shell. Use a teaspoon to put a generous dollop of whipped cream on each tart. (You may have some filling and topping left over.) Top each tart with a fresh raspberry, and arrange on a serving platter. Garnish with additional berries and fresh mint sprigs. Makes about 24 to 28 tarts.
Notes
Store leftover tarts, tightly wrapped, in the refrigerator for up to 2 days.
Nutrition
Serving: 1tartCalories: 141kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 44mgSodium: 75mgPotassium: 52mgFiber: 2gSugar: 8gVitamin A: 283IUVitamin C: 5mgCalcium: 17mgIron: 1mg
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