349 – Egg Custard Tart Recipe / فطيرة الكاسترد بالبيض
- 1/2 cup (118 ml / 120 grams) milk
- 1/2 cup (118 ml / 120 grams) heavy cream
- 1 teaspoon vanilla paste or extract
- 3 egg yolks (65 grams)
- 1/4 cup (48 grams) white granulated sugar
- 2 tablespoons (16 grams) corn startch
- 1/4 cup (50 grams) honey
- 300 grams puff pastry
Step 1: Making the Pastry Cups
1- First, we are going to make the crust. We are using puff pastry – this one is homemade! Check out my video on how to make it! First rule, the pastry has to be cold otherwise it will stick and it will be hard to work with it!
2- Lightly flour your working space, the top of the puff pastry, and your rolling pin. Roll out the puff pastry.
3- I am going to use a muffin pan and a cookie cutter that is the same size as the pan wholes. Cut out the pastry with the cookie cutter, remove excess dough, and place the pastry disks into the muffin pan.
4- Gently press in the center and sides of the pastry so it takes the shape of the muffin wholes. If the excess pastry is sticky, wrap with a plastic sheet and chill in the fridge for 30 minutes before rolling it again.
5- Poke the pastry base with a fork multiple times, then line the pastries with baking cups, and place a bunch of beans in the cups. We are adding weight on the puff pastry base so that is does not puff and stays flat.
6- Place the pastry cups in the fridge for 15 minutes before baking them in a preheated oven at 400 F / 200 C for around 20 minutes.
Step 2: Making the Custard
1- Heat the milk and cream in a saucepan on medium heat.
2- In a bowl, whisk the egg yolks with the sugar until dissolved. Then add the cornstarch and continue whisking until well incorporated.
3- Once the milk and cream reach a boiling point, turn off the heat, and add the vanilla extract. Mix well.
4- Pour a little bit of the milk mixture on the egg mixture and beat quickly. We do this step to temper the eggs and increase their temperature before adding the rest of the hot milk mixture. Otherwise, the eggs will cook!
5- Continue adding the hot milk mixture to the eggs little by little while whisking.
6- Then pour back the custard mixture into the saucepan and cook on medium heat. The secret here is to just continuously whisk the mixture so it stays smooth. Otherwise, it will be grainy and you don’t want that. So whisk whisk whisk until the mixture starts thickening and becomes a medium-thick custard.
7- Remove the custard from the heat and add the honey to it. Mix well.
8- Place a pastry bag, still closed, in a bowl and fill it up with the custard. then clip out the end later.
Step 3: Assembling and Baking the Tarts
1- Check out our pastries, they are done!!! Remove the baking papers and beans to see these beautiful pastry cups with a superb golden color.
2- Keep the pastry cups in the baking pan, and fill them up with the custard cream. Then place them back in the oven, still at 400 F / 200 C, for around 10 minutes until the custard settles.
3- You know they are ready when you gently touch the surface of the custard and it does not feel sticky, and when you shake the pastry, the custard is firm but still wiggly.
4- Remove the tarts from the pan and let them cool down on your counter for 15 minutes before serving them.