Prepare these beautiful, and tasty summer tarts for your next get together or a special treat for the family!
INGREDIENTS
(makes 8)
mini tart shells, store-bought
1 ¾ cups milk
2 teaspoon vanilla extract
5 egg yolks
¼ teaspoon Kosher salt
½ cup sugar
3 Tablespoons cornstarch
assorted fresh fruit, cut to size
1 jar fruit jam, (we like strawberry)
mint leaves (garnish)
METHOD
for the pastry cream
Combine milk and vanilla extract in a saucepan over medium-high heat, let simmer, then remove from heat. Remove ¼ cup of milk from the pan, set aside.
Combine sugar, salt, and cornstarch in a small bowl, then mix in egg yolks. Gradually add the ¼ cup of milk, whisking constantly to keep the egg mixture from curdling.
Place saucepan with remaining milk on low heat and add egg mixture, whisking constantly. Increase heat to low-medium and whisk continually until mixture thickens. Pour the mixture into a bowl, cover with Saran Wrap, and cool in refrigerator for 2 hours.
assemble the tarts
Add a teaspoon (more if desired) of jam into the bottom of each tart shell. Place cooled pastry cream into a piping bag or a Ziploc® bag with corner snipped off. Pipe cream over the jam and top with fruit of choice. Garnish with a fresh mint leaf.
RECIPE adapted hungryhuy.com
