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1
In a bowl, mix together the ingredients.
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2
Then, mix in the cake flour.. Wrap the dough up in plastic wrap and let it rest for at least 30 minutes.
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3
Divide the pastry dough into 6 parts and roll into balls.
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4
Shape into flat circles about 2~3 mm thick.
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5
Finally, evenly line muffin tins with the crust dough.
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6
Using a fork, poke many holes into the bottoms of the crusts.
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7
Bake the tart crusts on the lower level of a pre-heated 170 C oven for 17 minutes.
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8
Make the custard: Put the ingredients in a bowl and thoroughly mix together.
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9
Strain at least twice and transfer to a pot.
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10
Heat on low heat while stirring with a wooden spatula.
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11
When it thickens, quickly mix in the butter.
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12
When the custard becomes heavy, turn off the heat and add the vanilla.
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13
Transfer the custard to a bowl and chill in the refrigerator.
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14
Just before filling the tarts with the custard, add the cream and use a whisk to whip it all together.
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15
Fill the tart crusts with the custard and your desired toppings.
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16
I topped with blueberries and blackberries inside, and peaches on top.
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17
Crispy Bite-Sized Mini Tarts -.
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18
These are also simple.
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19
Rich Custard and No-Bake Cheesecake Tart -.
