For Father’s Day I decided to make fruit tarts. I made these not because they’re my dads favorite but because they are mine. My dad loves me right? He was bound to love these too hehe.
I adapted this recipe from the Smitten Kitchen recipe for a full sized tart. I wanted to make these in a mini version because they’re easier to serve to a crowd. I ordered these: tart molds off of amazon and they were great.
Don’t wait to make these. They. Were. Incredible. Oh and if you want to skip the crust and just make the cream with berries, go ahead and do that. Not that I spooned this custard into my mouth or anything….
- 1/3 cup flour
- 1/3 cup confectionary sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cubed
- 1 egg yolk
- 2 T cold water
- 2/3 cup granulated sugar
- 1/3 cup flour
- 1/4 tsp sea salt
- 4 egg yolks
- 2 1/3 cup whole milk
- 1 T brandy
- 1/2 vanilla bean, split and seeds scraped out
Crust: Pulse flour, sugar and salt. Add in butter and pulse until pea size crumbs form. Add the egg yolk and water and combine until dough comes together. Press the dough into the molds and freeze while you make the custard. (freeze until solid)
Custard: Add sugar, flour, salt and yolks in a large sauce pan over medium heat. Continuously whisk so the eggs don’t curdle. Drizzle in the milk and add in the vanilla caviar and bean to the mixture. Whisk until the custard thickens (about 10 minutes).
To Bake: Bake the frozen crusts covered with tin foil for 25 minutes. Uncover and bake for another 10 minutes until golden brown. Let cool completely.
Assembly: Take cooled custard and place about 2 spoonfuls into the cookie base. Top with your favorite fruit and enjoy! Keep these in the fridge in a sealed container.