Mini Custard tarts

Mini Custard tarts are an ‘original and mouthwatering idea for serving custard. Instead of serving it in cocotte or chose to make a pastry as a shell and decorate it with red currants, which with their sour taste perfectly contrast the sweetness of the custard. The custard is a delight to make, it is super easy and comes out a pale yellow that with the vanilla flavor is just perfect.

Mini Custard tarts

Video recipe of the day

  • DifficultyVery easy
  • CostMedium
  • Preparation time45 Minutes
  • Cooking time25 Minutes
  • Serving10
  • Cooking methodOven
  • CuisineItalian
  • SeasonalityEvergreen


For tart shells

3 yolks
1 eggs
3/4 cup unsalted butter (150)
3/4 cup sugar (150 g)
21/2 cups flour (300 g)
1 vanilla bean

For traditional pastry cream

2 cups milk (500 g)
1/2 cup sugar (120)
5 yolks
5 teaspoons cornstarch (25 g)
5 teaspoons rice starch (25 g)
1 vanilla bean
1 lemon zest

For decorations

10 teaspoons brown sugar
red currants


1 Baking Tray
2 Bowls
1 Pot
1 Whip
10 Molds
1 Torch


For tart shells

Arrange the sifted flour on a pastry board, add the butter into small pieces and rub the flour and butter between your hands until it is waterproof. Add the sugar and vanilla, a pinch of salt and continue to work it with your hands. Finally, pour in the egg, the yolks and knead everything quickly. Form a loaf, wrap it in plastic wrap and put it in the fridge for at least half an hour before using it. You can make the pastry with a mixer or even better with a food processor.

For traditional pastry cream

Open the vanilla and take the seeds from the inside. Heat the milk with the vanilla pod. Mix the vanilla seeds, the grated lemon zest with the eggs and sugar and whisk. Add the starches and mix well. Pour the hot milk into the cream, mix with a whisk, cook while stirring. Put the cream in a low, large container. Cover with contact film. Allow to cool quickly and transfer to the fridge for a few hours. It can be kept in the fridge for up to 3 days.

For mini custard tarts

Once the dough has cooled, roll it out on a lightly floured work surface to a thickness of 3 mm. Cut circles of dough with a cutter and line the molds for the tartlets gently pressing the bottom edges first, then pressing the dough into the sides of the pan and then gently pressing the base of the dough into the base of the pan, making sure there are no air bubbles. Prick the base of the tartlets several times with a fork and place in the refrigerator for 1 hour. Heat the oven to 320°F (16O°C). Line each bundle with a piece of curled baking paper and cover with beads or dried beans or even chickpeas. This helps hold the dough in place and prevents it from losing its shape and puffing up. Bake for 15 minutes. Then remove the baking paper and weights and bake for another 10 minutes or so, until lightly browned. Carefully remove the bases as soon as possible and allow them to cool completely before adding the filling. Fill with the custard. Sprinkle with a teaspoon of brown sugar. Pass through a blowtorch to caramelize the sugar. Alternatively, pass under the grill. Decorate with red currants or other berries of your choice.

Mini Custard tarts

Mini Custard tarts

Cook’s tips

To work better, it is important to let the shortcrust pastry rest for at least 30 minutes in the fridge but if you left it overnight it is better.

Recipes of tarts

Citrus ricotta tart

Pumpkin pie

Classic Italian crostata

Mini Custard tarts

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