Today I’m going to share with you a few recipes to make sweet mini tarts, one is a recipe to make Pate Sucree which is the dough used for sweet tarts and pies and a very simple and easy to make dough (no need to have a mixer), and the other one is a Custard recipe.
Eggs 1 piece
1. Cream the butter with the sugar, using your hands, making a soft paste.
2. Add the egg and mix it perfectly well.
3. Add the flour all together and mix it. Don’t over knead it, it’s important to just mix the ingredients together without kneading it too much.
4. Wrap the dough in plastic wrap and keep it in the fridge for at least 30 minutes.
5. Take the dough out of the fridge and let it chill for a moment.
6. Roll the dough on a floured counter so it doesn’t stick.
7. Preheat oven at 200C.
8. Transfer the dough to the mini tarts pans, or to a big tart pan, pressing it into the pan and cutting the edges off.
9. With a fork, pinch all over the bottom of the dough.
10. Bake for at 180C for 12 minutes or until it gets a golden color.
Let the mini tarts chill before adding the filling.
Vanilla extract 5ml
1. In a large pan boil the milk with half the sugar.
2. In a bowl, whisk the yolks with the other half of sugar.
3. Temper the yolks and sugar mix using some of the milk we boiled, and gradually add it to the pan with milk and sugar.
4. Add both the flour and cornflour to the pan, whisking constantly.
5. Whisk constantly until the custard thickened.
Let the custard chill before filling our mini tarts and decor it with berries, kiwi, or any fruit you want and that’s it, it’s a very easy thing to do on a free afternoon.
I’m traducing this recipe from Spanish to English so I hope I did it correctly.
If you try this recipe let me know how it went. xx