Sweet Vanilla Custard Tarts

Name: Sweet Vanilla Custard Tarts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 1 cup flour; 1/4 cup sugar; 3 tablespoons butter; 2 egg yolks; 2 tablespoons water; 1/2 cup milk; 1 vanilla bean (Madagascar); 1/4 cup sugar; 1 egg; 4 egg yolks

Submitted by hannahactually

"This recipe comes from the Fall 2005 Penzeys Spices catalog. Yum!"

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Ready In:: 45mins
Ingredients:: 10
Serves:: 6

ingredients

Sweet Pastry
1 cup flour
¹⁄₄ cup sugar
3 tablespoons butter
2 egg yolks
2 tablespoons water
Custard Filling
¹⁄₂ cup milk
1 vanilla bean (Madagascar)
¹⁄₄ cup sugar
1 egg
4 egg yolks

directions

Preheat oven to 400°F.
The pastry is best made in a food processor by whizzing the flour, sugar, and butter for a few seconds until it is like fine bread crumbs.
Then add the egg yolks and up to 2 tablespoons of water.
Mix to make a soft dough.
Wrap in plastic wrap.
Put in refrigerator to chill.
Pour the milk into a heavy-bottomed saucepan.
Split the vanilla bean lengthwise.
Scrape out the inner seed mass.
Add the seed mass and the bean to the milk.
Heat the milk.
Bring to a simmer.
Remove from heat.
Let the vanilla infuse the milk with flavor.
In a medium to large bowl, whisk the sugar, egg, and egg yolks.
Pour the hot milk into the egg mixture and whisk.
Remove the vanilla bean pod.
Line six 4-inch fluted tart tins (ramekins are too deep) with the sweet pastry by dividing the pastry into six portions and using your fingers to press out and line the tins.
Place the tart tins on a baking sheet and then fill with the vanilla filling.
Bake for 25 minutes.
Enjoy!