Vanilla Custard Fruit Tarts

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