Mini Fruit Tarts With Custard

published on 23 April, 2019 at 10:26

Ingredients:
Shortcrust pastry:
250g sugar
Peel of half a lemon
500g all-purpose flour
vanilla extract
250g butter
Pinch of salt
2 eggs

Custard:
500ml milk
Lemon peel
4 egg yolks
125g sugar
75g all-purpose flour
custard a roma

Directions:

Mix together sugar and lemon peel. Combine all the ingredients together and add the eggs. Let it rest in the fridge for half an hour. Place the milk and lemon peel over medium heat and bring to a boil. Separately add the egg yolks to the flour and sugar and place over medium heat, making it thicken. Add the aroma and allow it to cool. Spread the pastry in the molds. Bake at 180°C (360°F) for 25 minutes. Then fill with custard and seasonal fruits.

Credit: https://www.youtube.com/watch?v=VfIqHGYKX5E

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