Custard Tarts- Four Ways!


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! 


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
12 blind-baked shortcrust pastry shells (mine were mini)
1 batch of creme patisserie (I used a basic ratio with one egg only)
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

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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