Your favorite toppings such as peaches, bananas, blueberries, figs, apple pie filling, etc.
In a bowl, mix together the ‡ ingredients. Then, mix in the cake flour.. Wrap the dough up in plastic wrap and let it rest for at least 30 minutes.
Divide the pastry dough into 6 parts and roll into balls. Shape into flat circles about 2~3 mm thick. Finally, evenly line muffin tins with the crust dough.
Using a fork, poke many holes into the bottoms of the crusts.
Bake the tart crusts on the lower level of a pre-heated 170 °C oven for 17 minutes.
Make the custard: Put the ◎ ingredients in a bowl and thoroughly mix together.
Strain at least twice and transfer to a pot. Heat on low heat while stirring with a wooden spatula.
When it thickens, quickly mix in the butter. When the custard becomes heavy, turn off the heat and add the vanilla.
Transfer the custard to a bowl and chill in the refrigerator. Just before filling the tarts with the custard, add the cream and use a whisk to whip it all together.
Fill the tart crusts with the custard and your desired toppings. I topped with blueberries and blackberries inside, and peaches on top.
Crispy Bite-Sized Mini Tarts - Recipe ID: 1889968. These are also simple.
Rich Custard and No-Bake Cheesecake Tart - Recipe ID: 1958530.
Story Behind this Recipe
I'm really into making tarts. I felt like making a fresh custard cream tart too!
I used cream in the custard so that it would go well with the tart crust, but if you are going to eat the custard alone, you don't have to add the cream. (By putting in the cream, the custard doesn't become too thick, so it goes well with the crunchiness of the tart crust. )