Craving a delightful treat that's both easy to make and bursting with flavor? Look no further! My Cream Tarts Recipe is your ticket to dessert heaven. Quick enough for a weeknight craving, healthy enough to not feel guilty, and flavorful enough to impress any guest, this recipe is a guaranteed winner. I developed it after countless experiments, tweaking it until it achieved my ideal balance of creamy, sweet, and utterly satisfying. Prepare to fall in love!
Why You Will Love This Recipe
My grandmother, a woman whose kitchen always smelled of cinnamon and joy, used to make simple custard tarts every Sunday. This Cream Tarts Recipe is my modern, more refined take on her classic. It holds all the warmth and sweetness of those childhood memories, but with a lighter, healthier edge that fits perfectly into my busy lifestyle. Every bite takes me back to her sunny kitchen, and I hope it brings a little sunshine to your day too.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 3-5 tablespoons ice water
For the Cream Filling:
- 1 1/2 cups milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 large egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Toppings (Optional):
- Fresh berries (strawberries, raspberries, blueberries)
- Powdered sugar
Step-by-Step Instructions for Making the Recipe
- Prepare the Crust: In a large bowl, mix flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add Water: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
- Chill: Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and Bake: On a lightly floured surface, roll the dough out to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan, trim any excess, and prick the bottom with a fork.
- Bake Blind: Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment paper and bake for another 5-10 minutes, or until golden brown. Let cool completely.
- Make the Cream Filling: In a saucepan, whisk together milk, sugar, cornstarch, and salt.
- Cook: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and cook for 1 minute, still stirring.
- Temper the Eggs: In a small bowl, whisk egg yolks. Gradually whisk about 1/4 cup of the hot milk mixture into the egg yolks to temper them.
- Combine: Pour the tempered egg mixture back into the saucepan and cook for 1 minute more, stirring constantly.
- Finish: Remove from heat and stir in butter and vanilla extract.
- Assemble: Pour the cream filling into the cooled tart crust.
- Chill: Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 2 hours, or until set.
- Serve: Before serving, top with fresh berries and dust with powdered sugar, if desired. Enjoy your Cream Tarts Recipe !
Cream Tarts Recipe
Ingredients
Equipment
Method
- In a large bowl, mix flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.1 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1/2 cup unsalted butter
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.3-5 tablespoons ice water
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll the dough out to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan, trim any excess, and prick the bottom with a fork.1 1/4 cups all-purpose flour
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment paper and bake for another 5-10 minutes, or until golden brown. Let cool completely.
- In a saucepan, whisk together milk, sugar, cornstarch, and salt.1 1/2 cups milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and cook for 1 minute, still stirring.
- In a small bowl, whisk egg yolks. Gradually whisk about 1/4 cup of the hot milk mixture into the egg yolks to temper them.2 large egg yolks, 1 1/2 cups milk
- Pour the tempered egg mixture back into the saucepan and cook for 1 minute more, stirring constantly.2 large egg yolks, 1 1/2 cups milk
- Remove from heat and stir in butter and vanilla extract.1 tablespoon unsalted butter, 1 teaspoon vanilla extract
- Pour the cream filling into the cooled tart crust.
- Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 2 hours, or until set.
- Before serving, top with fresh berries and dust with powdered sugar, if desired. Enjoy your Cream Tarts Recipe !Fresh berries, Powdered sugar