Custard Tarts- Four Ways!

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Just as a disclaimer, this post does not exactly have a specific recipe, just some ideas for next time you are making tarts! Simply split your custard up and add some extra flavourings for 4 times the fun 🙂 Featured here are lemon and coconut, chili chocolate, fruit and vanilla and also toasted sesame brulee. All from one batch of 12 mini tarts! 

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If you have any nice custard tart recipes of your own, pretty please comment and tell me about them! They are one of the things I would like to perfect over the Christmas period 🙂

Custard Tarts Four Ways
Ingredients:
12 blind-baked shortcrust pastry shells (mine were mini)
1 batch of creme patisserie (I used a basic ratio with one egg only)
Extras:
Chocolate-Chili= 1 tsp cocoa, pinch of cayenne pepper, pinch of cinnamon, plus chocolate shavings to top
Lemon-Coconut= 1 tsp lemon juice, 1 tsp lemon zest, Coconut to top
Fruit-Vanilla= 1 tsp vanilla essence, fruit (I cut out a heart from a kiwifruit!)
Sesame-Brulee= Dash of vanilla or ground ginger, palm (or brown) sugar, 1 tsp sesame seeds

Instructions:
After making your creme patisserie, split it into four even amounts.
+To one, add the cocoa, cayenne pepper and cinnamon and mix well. Spoon into three of the tarts and top with chocolate shavings.
+To one, add the lemon juice and zest and mix well. Spoon into three tart shells and top with coconut (you can even grill them a bit for some colour if desired)
+To one, add the vanilla and mix, then spoon into the pastry cases and top with some fruit.
+To one, add the vanilla or ginger and mix, then spoon into the tart shells and top with palm/brown sugar and sesame seeds. Grill for about half a minute to make the brulee.

And there you have it! Four tarts from one batch, without too much effort (just mixing really).
NOTE: if you want to mix in the flavourings to the creme patisserie while it’s still hot, let it cool a bit before putting into the tarts.

 

 

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