Custard Filling & Fruit Tarts

Tartsfig

Custard Filling
•2c (vanilla almond) milk
•2 beaten eggs
•2/3c sugar
•1/2c flour
•pinch salt
•1t vanilla
•1TB butter

1. Warm milk on medium heat
2. In separate bowl, mix flour, sugar, and salt. Add eggs and combine, beating well
3. Add slowly to milk, stirring with whisk.
4. If needed, add more flour- I added an extra half cup. You can also add flavors like extracts, cocoa, or citrus zest
5. Stir, cool, eat some, then fill desserts

Above tarts were made with boxed pie crust and custard leftover from cream puffs.

  • The fruit tarts have a raspberry jam glaze as I was out of apricot (just microwave for a few seconds then paint on).
  • Fig tarts: top custard with roasted figs, which are sliced in half, coated with a thin layer of brown sugar and rosemary leaves, then baked at 400/450 degrees until the sugar has caramelized.
  • Mini Apple Pies: mix diced apple, vanilla, cinnamon, cloves, ginger, then paint with milk and sprinkled with sugar.
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