I used non-stick mini tart pans I bought online – they have removable bases so you can easily get the tarts out when needed and I would recommend trying to get them if you can.Īnother important note: Dough needs to be cold so you can work with it easily and so that the butter won’t just melt as soon as it gets into the oven. It may feel a lot more manageable that way. You can make the bases on one day and the custard the next and then assemble the following day. Remember this recipe can be done in parts. Nothing fancy required, besides perhaps Vanilla Paste or a Vanilla Pod, which I would deem absolutely essential. The ingredient lists are basic and straight-forward.

Don’t be put off by them, just go step-by-step. Read through the instructions before going ahead. Even if you just want creamy homemade custard – this is the recipe for all of that.The custard can be used for so many things besides these tarts, such as: Stir in the butter if you opt to do so and allow to cool. Finally, as soon as it starts to boil, count 30 seconds and then remove from the heat. The custard will start to thicken all of a sudden, so be prepared for it as one minute it feels like water and the next a custard so keep WHISKING. We want to temper the ingredients to get a lovely silky custard. The low heat helps to prevent the delightful mixture, from becoming a burnt or curdled mixture. The most important rules when making the custard are to: Be patient, use low heat and whisk continuously. You can taste the Vanilla and it’s just perfect. The custard or crème patisserie (or traditional pastry cream as it is also known) is a delight to make, it is super easy and comes out pale yellow (much better color palette) and subtly sweet – it only has 2 tablespoons of sugar. There is less surface area to work with and it’s all just easier to handle plus you get to practice placing and shaping the pastry in the pans, several times. I think if you’re just starting out making custard tarts, make BABY ones, ( also called tartlets or tartelettes in French). The ingredients you see below are unchanged from the original recipe but the method has been re-explained by moi, a beginner, to you (who may also be a beginner) with basic tips that I felt would be useful for a beginner.

Mini fruit tart