Berry Custard Tartlets

Fresh fruit tartlets with a flaky crust and rich, sweet vanilla custard make the perfect light dessert treat.

Course Dessert

Cuisine American

Prep Time 1 hour

Cook Time 45 minutes

Chill Time 2 hours

Total Time 3 hours 45 minutes

Servings

Calories 566kcal

Preheat the oven to 350 F. Spray 6-4” tartlet pans with removable bottoms with baking spray.
Add the flour and salt to a food processor. Pulse a few times to combine. Next, add the butter and shortening and process until the mixture is crumbly.
Add in the egg yolk and process until combined.
While the food processor is still running, stream the water and milk in through the feed chute. Process for about 20 seconds or until the dough begins to ball up together on one side of the processor.
Divide the tartlet dough between the 6 pans. Press in an even layer on the bottom and sides of each pan. Use a sharp knife to cut away any excess dough from the top edges of each pan. Use a fork to poke a few holes into the base of each tartlet crust. Place a square or round of parchment into each tartlet so that it covers the surface of the dough. Fill each pan with a layer of pie weights, dry beans, dry rice or dry lentils. For ease, place all of the tartlet pans onto a baking sheet with a short lip around the edges. Place the pan into the oven to blind bake for 35 minutes. Carefully remove the parchment pieces and pie weights then bake for another 10 minutes or until the crust is golden and baked through. Once baked, remove from the oven and place onto a cooling rack to cool slightly.

Pour the milk into a medium sized saucepan. Place the pan over medium heat to simmer. While the milk is heating up, whisk the egg yolks, sugar and salt together in a medium sized bowl. Once fully combined, whisk in the cornstarch and whisk well.
Once the milk has begun to simmer, remove from the heat. While whisking constantly, slowly stream half of the heated milk into the egg yolk mixture.
While whisking constantly, slowly stream the egg yolk and milk mixture back into the saucepan with the remaining milk. Return the pan to medium heat. Do not stop whisking at this point. As soon as you start to feel the mixture start to thicken, remove the pan from the heat immediately and keep whisking. Add the vanilla and butter and whisk to combine.
Divide the custard into each tartlet. Let the custard and tartlets cool completely. Once cooled, cover each tartlet with plastic wrap so that the plastic wrap touches the custard thus preventing a skin from forming. Place the tartlets into the fridge to chill for 2 hours.
Top with fresh washed berries and gently press them into the custard. Serve immediately.