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1h 5min
8 servings
0
Delight your taste buds with these elegant and creamy tartlets. Made with a buttery pastry crust and filled with a smooth, vanilla-infused custard, these tartlets are perfect for any occasion, be it a fancy dinner party or a cozy afternoon treat.
Calories
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Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
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Eggs
Milk
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Read instructions and get ready to cook
Cube the cold butter. In a mixing bowl, blend the all-purpose flour, 1/4 cup sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add 3 tablespoons of cold water and form a dough. Chill for 1 hour.
Roll out the dough on a floured surface to 1/4 inch thick. Cut into circles larger than the tartlet molds. Press into molds and trim edges. Prick the bottom with a fork. Chill for 30 minutes.
Preheat oven to 375°F (190°C). Line each tartlet with parchment and fill with baking beans. Bake for 10 minutes, remove beans and paper, and bake for another 10 minutes until golden.
Slit the vanilla bean and scrape seeds. In a saucepan, heat the milk, vanilla bean and seeds until just simmering. In a bowl, whisk egg yolks and 1/2 cup sugar until light. Gradually whisk in the hot milk.
Return the mixture to the saucepan. Cook over low heat, stirring until it thickens enough to coat the back of a spoon. Do not boil. Remove from heat, remove vanilla bean, and let cool slightly.
Spoon the custard into the prebaked tartlet shells. Chill in the refrigerator until set, about 2 hours.
Before serving, dust with powdered sugar for a sweet, polished look.
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