Elegant Mini Custard Tartlets With Fresh Fruit

What kind of recipe is it?

Mini custard tartlets are delightful bite-sized desserts featuring a buttery, flaky pastry crust filled with a creamy custard mixture.

These treats are skillfully balanced in sweetness, making them an indulgent yet light option for any occasion.

Their elegant presentation and versatility allow them to shine at gatherings, from casual parties to sophisticated events.

Ideal for baking enthusiasts and novices alike, these tartlets offer a rewarding culinary experience, ensuring a deliciously satisfying treat that’s sure to impress family and friends.

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Ingredients

Ingredient	Quantity
All-purpose flour	1 ½ cups (190 g)
Unsalted butter	½ cup (115 g), chilled and cubed
Granulated sugar	¼ cup (50 g)
Salt	¼ teaspoon
Ice water	3-4 tablespoons
Whole milk	1 cup (240 ml)
Heavy cream	½ cup (120 ml)
Granulated sugar (for custard)	½ cup (100 g)
Vanilla extract	1 teaspoon
Egg yolks	4 large
Fresh fruit or berries (optional for garnish)	To taste

This table lists all the essential ingredients and their specific quantities for preparing mini custard tartlets. Adjustments can be made based on preferences or dietary restrictions.

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Cooking Steps

Preheat the oven to 190°C (375°F), placing the oven rack in the middle position to guarantee even baking.
In a large mixing bowl, combine 1 ½ cups (190 g) of all-purpose flour, ¼ cup (50 g) of granulated sugar, and ¼ teaspoon of salt. Use a whisk to blend the dry ingredients thoroughly.
Add ½ cup (115 g) of chilled, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingertips to incorporate the butter until the mixture resembles coarse crumbs.
Gradually add ice water, 3-4 tablespoons, one tablespoon at a time, mixing gently until the dough begins to come together. Don’t overmix.
Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes to allow the gluten to relax.
On a lightly floured surface, roll out the chilled dough to about ⅛ inch (3 mm) thickness. Use a round cutter, approximately 10 cm (4 inches) in diameter, to cut out circles of dough.
Carefully fit the dough rounds into the greased or lined cups of a muffin tin (12-cup capacity). Prick the bottoms with a fork to prevent bubbling during baking.
Bake the tartlet shells in the preheated oven for 12-15 minutes, or until lightly golden and firm to the touch. Keep an eye out for a slight golden color and a dry texture.
While the shells are baking, prepare the custard filling. In a saucepan over medium heat, combine 1 cup (240 ml) of whole milk, ½ cup (120 ml) of heavy cream, ½ cup (100 g) of granulated sugar, and 1 teaspoon of vanilla extract. Stir continuously until the mixture is hot but not boiling.
In a separate bowl, whisk 4 large egg yolks until well-blended. Gradually add the hot milk mixture into the egg yolks, whisking constantly to temper the yolks and prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens slightly and coats the back of a spoon, about 5-7 minutes. Aim for a smooth, slightly thick texture without boiling.
Remove the saucepan from heat and let the custard cool for about 10 minutes, stirring occasionally to prevent a skin from forming.
Carefully pour the cooled custard into the baked tartlet shells, filling each one evenly.
Allow the tartlets to cool at room temperature for 30 minutes before refrigerating for 2 hours to set. Serve chilled, garnished with fresh fruit or berries as desired before enjoying this delicious treat.

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Variations

Chocolate Custard Tartlets: Replace half of the milk with 100 g of melted dark chocolate for a rich, chocolatey flavor.
Lemon Custard Tartlets: Add the zest of 2 lemons and replace the vanilla extract with lemon juice (60 ml) for a revitalizing citrus twist.
Vegan Custard Tartlets: Substitute the egg yolks with 60 g of cornstarch mixed with 240 ml of almond milk and use coconut cream instead of heavy cream for a dairy-free version.
Gluten-Free Tartlets: Use a gluten-free all-purpose flour blend (190 g) instead of regular flour to make the crust suitable for gluten-sensitive individuals.

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Tips on plating and presentation

While plating your mini custard tartlets, I like to keep simplicity and elegance in mind.

Choose a clean white plate to let the vibrant colors of the fruit pop. I often arrange the tartlets in a circle, adding a sprig of mint for a fresh touch.

A light dusting of powdered sugar can elevate the look without overwhelming the dessert’s beauty. Enjoy the presentation!

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What other dishes can I pair it with?

What dishes can elevate my mini custard tartlets and create a delightful dining experience?

I love pairing them with a fresh salad, like arugula tossed with citrus vinaigrette.

Additionally, serving savory quiches brings a wonderful contrast.

For a heartier option, I enjoy mini sandwiches, which balance the sweetness of the tartlets perfectly.

These combinations make for an inviting and memorable meal!

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What drinks can I pair it with?

To enhance the experience of enjoying mini custard tartlets, the choice of beverage can play a pivotal role.

I often pair them with a light sparkling wine, like Prosecco, which complements the sweetness beautifully.

Alternatively, a rejuvenating glass of iced tea or lemonade provides a nice contrast.

If you prefer something non-alcoholic, a fruit-infused sparkling water does wonders, too!

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Frequently Asked Questions

How Long Do These Tartlets Last in the Refrigerator?

They’ll last about three days in the refrigerator. I always make sure to cover them tightly to keep them fresh. Enjoy them while they’re still flavorful and creamy—trust me, you won’t regret it!

Can I Freeze the Custard Tartlets for Later?

Yes, you can freeze the custard tartlets for later! I usually wrap them tightly in plastic wrap and then store them in an airtight container. They’re great to enjoy at a later time!

What Type of Fruit Works Best for Topping?

Berries like strawberries, blueberries, and raspberries work best for topping. I love how their vibrant colors and natural sweetness complement the custard. You can’t go wrong with these delicious fruits on your tartlets!

Are There Any Dairy-Free Alternatives for the Custard?

Sure, I’ve tried using coconut milk or almond milk with vegan custard powder for a dairy-free option. It turns out creamy and delicious, making it perfect for those who are avoiding dairy in their desserts!

How Do I Prevent the Crust From Getting Soggy?

I always pre-bake the crust until it’s golden and firm, then brush it with melted chocolate or egg wash to create a barrier. This prevents moisture from seeping in and keeps it perfectly crisp!