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Vanilla Custard Fruit Tarts

Nutrition Facts Canadian

Nutrition Facts
Valeur Nutritive
1 Portion 0g Total Servings: 0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories 
0
Fat / Lipides 0
g
0%
Saturated / Saturé 0
g
0%
+ Trans / Trans 
0g
Cholesterol / Cholestérol 0
mg
0%
Sodium / Sodium 
0mg
0%
Carbohydrate / Glucides 0
g
0%
Fibre / Fibres 0
g
0%
Sugars / Sucres 0
g
Protein / Protéines 0
g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts
Per 1 portion 0g Total Servings: 0

Amount Per Serving
Calories 
0
Calories from Fat 0
% Daily Value *
Total Fat 0
g
0%
Saturated Fat 0
g
0%
+ Trans 
0g
Cholesterol 
0mg
0%
Sodium 
0mg
0%
Total Carbohydrates 0
g
0%
Fiber 0
g
0%
Sugars 0
g
Protein 0
g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

30 mins

Cook time

40 mins

Total time

310 mins

Ingredients

6 large egg yolks (102 g)
¾ cup granulated sugar (150 g)
⅓ cup cornstarch (50 g)
¼ tsp salt (1 g)
3 cups milk 2% (720 g)
1½ tsp vanilla extract (7 g)
2 packages Kinnikinnick Tart Shells - 24 tarts (480 g)
Optional: fresh fruit/whipping cream for decorating

Directions

Tart Shells

  1. Preheat oven to 375°F (190°C).
  2. Place frozen Kinnikinnick Tart Shells on baking tray in a single layer. Leave tart shells in foil containers. Let thaw for 15 minutes.
  3. Pierce bottom of thawed tart shells with a fork to prevent air pockets from forming.
  4. Bake in preheated oven for 15 - 17 minutes.
  5. Remove from oven and let cool before filling.

Filling

  1. Place egg yolks in a bowl and whisk until combined. Set aside.
  2. In a medium saucepan combine milk, sugar, salt and cornstarch. Cook over medium heat, stirring constantly, until mixture begins to thicken and comes to a boil (12 - 15 minutes). Remove from heat.
  3. To temper the eggs, slowly whisk the hot milk mixture into egg yolks. Gradually pour hot mixture back into saucepan, stirring constantly.
  4. Cook over medium-low heat stirring continually until mixture thickens and begins to bubble (approx. 6 - 8 minutes).
  5. Remove from heat and stir in vanilla.
  6. Let mixture cool slightly before filling tarts.

Assembly

  1. Fill cooled tart shells with prepared filling.
  2. Let set in refrigerator for at least 4 hours.
  3. Top with fresh fruit and whipping cream if desired.
    Yields 24 tarts

Tips & Variations

  • Remember when tempering eggs it is important always to add hot to cold never cold to hot.
  • If using Kinnikinnick Pie Crusts - remove 3 crusts from freezer and invert on a piece of parchment paper. Remove foil container and let thaw for 1 hour.
  • Roll out thawed pie crust slightly on parchment paper.
  • Cut into twenty-four 2½”circles using three Kinnikinnick Pie Crusts. Place cutouts in tart foils or muffin pan. Follow the rest of the directions above.

 

 

 

Stock up your pantry

Pie Crusts

Weight: 390g/ 13.75oz
Qty/Pkg: 2

Read More

Tart Shells

Gamechanger. Melt-in-the mouth flaky tart shells await your sweet or savoury fillings, gluten-free & free from allergens. Tarts, quiches, mini-pies, whatever you can dream up. So versatile. Keep some in the freezer for surprise guests.
Weight: 240g
Qty/Pkg: 12
7.6 cm, 3"

Read More

SUPPLY CHAIN ISSUES CAUSING STOCK SHORTAGES & ORDER DELAYS.  




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Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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