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Cream Tartlets

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1h 5min

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8 servings

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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.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
19 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Make pastry dough

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.

2
Roll and cut dough

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.

3
Prebake crusts

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.

4
Prepare custard filling

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.

5
Cook custard

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.

6
Fill and chill

Spoon the custard into the prebaked tartlet shells. Chill in the refrigerator until set, about 2 hours.

7
Finishing touch

Before serving, dust with powdered sugar for a sweet, polished look.

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