royal custard tarts

Who else woke up early to see the royal wedding yesterday? The best part was when the Dean of Windsor incorrectly stated Meghan’s name and called her “Rachel” during live television! I was one of those viewers with my eyes wide opened and in total disbelief. Did this really happen? Was it some kind of joke? I found out it wasn’t a joke, but actually her real, legal name. Phew.

Although the origin of tarts is not very clear, I did find custard tarts to be a favorite and classic pastry commonly eaten in Britain. How perfect in celebration of the royal wedding.

Custard Tarts

Crust Ingredients:

3/4 cup of Kate’s butter (I support small businesses that produce quality food)

3 tablespoons sugar

1/4 teaspoon salt

1 egg yolk

1 1/3 cup all-purpose flour

Custard Ingredients:

6 egg yolks

1/2 cup sugar

6 tablespoons cake flour

1/4 teaspoon salt

2 1/4 cup whole milk

1 teaspoon vanilla extract

Instructions:
1. To make the crust, start by preheating the oven to 350F. Spray individual mini tartlet pans with cooking spray.

2. Using a mixer on medium speed, beat butter, sugar, and salt until combined. Beat in egg yolk and slowly add flour until combined.

3. Divide dough into 6 equal parts. Press dough into each pan, and to the edges of the mini pans.

4. Cover each mini pan with a piece of parchment paper. Add enough dried beans or pie weights to fill bottom. Place mini pans on a cookie sheet.

5. Bake for 15-20 minutes or until golden brown. Once done, remove weights, parchment paper and mini pans. Cool shells on rack.

6. To make custard, whisk egg yolks, sugar, cake flour, and salt until well combined. Set aside.

7. Using a small saucepan, heat milk on medium-high heat, stirring frequently until steaming and bubbling forms around the edge. Remove from heat.

8. Slowly add hot milk into egg mixture, stirring frequently. Return back to saucepan and heat over medium heat for ~5 minutes, or until thick and bubbly, whisking frequently. Once done, remove from heat and set aside. Stir in vanilla and almond extract to saucepan.

9. Using a large bowl, pour pastry cream into a strainer to remove any bits of curdled or cooked egg from the custard. If it’s too thick, use a spatula to push the cream through. Discard any solids leftover on the strainer. Cover custard with plastic wrap and store in refrigerator until cold, about 2-3 hours.

10. When ready, scoop chilled pastry cream into tart shells and top with berries, mint, flowers. Enjoy!

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