Tartlets with custard: recipe
Miscellaneous / / June 23, 2023
Beat the egg with a fork and pour into the crumbs, knead a smooth and soft dough. Lay it between two large sheets of parchment and roll it into a 3 mm thick layer. Put in the refrigerator for an hour.
Place the blanks in the molds, gently press the dough to the bottom and sides, prick with a fork. Place in the refrigerator for another hour.
Preheat oven to 160°C. On top of each tartlet, place a crumpled and straightened piece of baking paper, sprinkle some dry rice or beans on top.
Lay the molds on a baking sheet. Bake for 15 minutes, then remove the weights and cook for another 10 minutes until golden brown.
In a bowl, whisk together egg yolks, sugar, vanilla extract and cornstarch thoroughly. Bring the milk to a boil in a saucepan.
Whisking constantly, pour the hot milk into the yolks in a thin stream. Strain the mixture through a fine sieve and return to the heat.
Cook the cream, stirring vigorously, for 5-7 minutes until thickened. Remove from heat, add butter, mix well and cool slightly.
Transfer to a clean bowl, cover with cling film and refrigerate until completely cool.