Vanilla Custard Fruit Tarts
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
30 mins
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Cook time
40 mins
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Total time
310 mins
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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
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Directions
Tart Shells
- Preheat oven to 375°F (190°C).
- Place frozen Kinnikinnick Tart Shells on baking tray in a single layer. Leave tart shells in foil containers. Let thaw for 15 minutes.
- Pierce bottom of thawed tart shells with a fork to prevent air pockets from forming.
- Bake in preheated oven for 15 - 17 minutes.
- Remove from oven and let cool before filling.
Filling
- Place egg yolks in a bowl and whisk until combined. Set aside.
- 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.
- To temper the eggs, slowly whisk the hot milk mixture into egg yolks. Gradually pour hot mixture back into saucepan, stirring constantly.
- Cook over medium-low heat stirring continually until mixture thickens and begins to bubble (approx. 6 - 8 minutes).
- Remove from heat and stir in vanilla.
- Let mixture cool slightly before filling tarts.
Assembly
- Fill cooled tart shells with prepared filling.
- Let set in refrigerator for at least 4 hours.
- 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.
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