Mini Egg Custard Tartlets Using A Muffin Tin Food

EASY EGG CUSTARD TART RECIPE

Steps:

• Preheat oven to 400°F.
• Spray muffin tin(s) with nonstick spray.
• Sprinkle some flour on a clean working area, unwrap your pie dough, and place it flat on the floured surface.
• Add the milk to a small stockpot and warm until tiny bubbles form- do not bring it to a boil.
• Using a 3-4" diameter glass or (cookie cutter), cut out pie dough circles; repeat until they are all cut out. You will need to roll out "scraps" to make the rest.
• Add the dough circles to muffins tins and set aside.
• Separate one egg and save the egg white inside a bowl. Brush the egg white onto the edges of the dough.
• Crack the eggs into a large glass bowl, add the sugar, and vanilla extract.
• Using a hand blender, mix eggs until fluffy, slowly add in the milk and combine.
• Carefully fill each dough cup with mixture. You want to make sure you do not overfill the cups or the custard will caramelize, turn dark, and make them stick. TIP: Use an ice cream scoop on this step to make it easier.
• Once the dough cups are all filled (you will have extra batter for the remaining tarts), sprinkle a pinch of nutmeg to the top of each.
• Place them in the oven on the center rack. Bake at 400°F for 15 minutes.
• Reduce heat to 350 degrees and bake for an additional 10 minutes.
• Check doneness and remove if done. Depending on dough thickness, you might need to bake them for a few more minutes. Cook them for additional one-minute increments until fully set and golden brown.
• Once done, fill the remaining mixture (if applicable) into dough cups and repeat the baking process.
• Allow custard tarts to cool for at least 5 minutes inside the muffin tins before removing them. A plastic knife helps to pry them loose if needed.

MINI EGG CUSTARD TARTLETS (USING A MUFFIN TIN)

Steps:

• Add the flour, sugar and salt in a mixer, food processor or large bowl.
• Dice the butter up into small pieces and pulse or "cut" the butter into the dry mixture. You can use the pulse option, whisk or pastry cutter. The mixture will start to look coarse and chunky.
• Because we are making mini tarts, we don't need to use the entire egg yolk. Break the yolk and use just ONE teaspoon of yolk.
• Add 1 teaspoon of the yolk and ½ teaspoon of cream to the mixture and pulse or cut until the dough begins to come together in a ball or you are able to easily form it into a ball.
• Wrap the dough and let it chill for 30 minutes - 1 hour. Doing this will allow you to roll it out easily without sticking.
• Add some flour to your table and place your dough on top. Using a rolling pin, roll the dough into a round shape until it is ⅛" thick. After each roll, rotate the dough a few degrees to prevent it from sticking. It does not need to be a perfect circle.
• Cut out rounds of dough that are about 2" in diameter. Then place the dough inside each muffin tin carefully pressing it down into the tin. If it rips, just patch it up with a little dough. (See photos.)

EGG TARTS

Steps:

• For the tart crust: Combine the flour and salt in a medium mixing bowl and whisk together. Add the butter and coconut oil and rub between your fingers until nickel-size flakes of fat are evenly dispersed into the flour. Add the cold water and gently mix into a shaggy mass. Turn out onto a piece of plastic wrap, press together into a disc, wrap tightly and refrigerate for at least 1 hour.
• Spray a muffin tin with 2 1/2-inch-diameter cavities with cooking spray. On a lightly floured countertop, roll out the dough to 1/8 inch thick. Cut rounds with a 3 1/2-inch cutter or bowl. Press the rounds into the greased muffin tin and refrigerate until firm, 30 minutes to 1 hour.
• For the filling: Preheat the oven to 400 degrees F.
• While the crust is chilling, bring the sugar, salt and 1/3 cup water to a boil in a small saucepan. Let cool to warmish. In a measuring cup (or something with a spout), beat together the whole eggs and yolk. Add the warm sugar syrup and whisk to combine. Add the cream and almond extract and whisk to combine. Strain the filling through a mesh sieve.
• Pour the filling into the prepared shells (they should be about 85% filled). Bake until the filling has puffed up and set and the crust is golden, 30 to 35 minutes. Let cool slightly before removing from the muffin tin and eating. The egg puff will fall, but it's ok. These will keep in the refrigerator for a couple of days.