Mini Pastry Tarts Filled with Custard Cream and Amarena Cherries
Category: Desserts
Serves: 16
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pastry discs | 16 pieces |
| Egg yolks | 3 |
| Cornstarch (cornflour) | 45g |
| Granulated sugar | 70g |
| Whole milk | 200g |
| Amarena cherries (in syrup) | To taste |
| Fresh mint leaves | To taste |
Instructions:
Step 1: Prepare the Custard Cream
To begin preparing the custard cream for the tarts, start with the vanilla bean. Using a sharp knife, split the vanilla pod and scrape out the seeds. Add both the seeds and the pod to a saucepan with the milk and cream mixture (you can replace 50g of cream with milk if preferred). Heat the mixture on low heat until it nearly reaches a boil. Once it’s about to boil, remove the saucepan from the heat and let the vanilla infuse for at least 5 minutes.
Step 2: Mix the Egg Yolks and Sugar
While the milk is infusing with the vanilla, separate the egg yolks from the egg whites. Place the yolks in a large mixing bowl and add the sugar. Whisk the egg yolks and sugar with an electric mixer until the mixture becomes pale and frothy. Once this is achieved, sift in the cornstarch and mix it all together.
Step 3: Cook the Custard Cream
Once the milk has infused, remove the vanilla pod and gradually add the hot milk mixture to the egg mixture, whisking continuously to avoid curdling. Pour the combined mixture back into the saucepan and return it to low heat. Stir constantly with a whisk to thicken the custard. Once it reaches the desired consistency (creamy and smooth), remove the saucepan from the heat. Set the custard cream aside to cool slightly before using it to fill the pastry tarts.
Step 4: Prepare the Pastry Tarts
Next, take 16 mini tart pans, each measuring 10 cm at the top and 8 cm at the bottom. Line each pan with a pastry disc, pressing the dough firmly into the base and up the sides. To ensure the tarts don’t rise unevenly while baking, prick the bottom of each tart shell with a fork.
Preheat your oven to 200°C (180°C if using a fan-assisted oven). Place the tart pans in the oven and bake for 10 minutes, or 5 minutes if using a fan oven. Keep an eye on the first tart to gauge the cooking time for the others. Once golden and crisp, remove the pastry shells from the oven and allow them to cool completely.
Step 5: Prepare the Amarena Cherries
While the tart shells are cooling, drain the amarena cherries from their syrup and slice each cherry in half. From each half, cut a quarter of the cherry, making sure to end up with two quarters per cherry.
Step 6: Assemble the Tarts
Once the tart shells are cool, spoon the prepared custard cream into a piping bag fitted with a star nozzle. Pipe the custard cream into each tart shell, filling them generously.
Step 7: Decorate the Tarts
For the finishing touch, place the cherry quarters on top of each tart in a decorative pattern, resembling petals. Place 8 quarters along the perimeter of each tart and one at the center. To further enhance the visual appeal, garnish with fresh mint leaves for a pop of color and a refreshing touch.
Step 8: Serve and Enjoy
Your Mini Pastry Tarts filled with Custard Cream and Amarena Cherries are now ready to be served. These delightful treats are perfect for a special occasion or as a sweet indulgence to end any meal.
Enjoy each bite of this creamy, fruity dessert with the perfect balance of sweet pastry and vibrant cherry flavor!
Nutritional Information:
Note: Nutritional values are approximate and will vary based on specific ingredient brands used.
| Nutrient | Per Serving (1 Tart) |
|---|---|
| Calories | 250 kcal |
| Fat | 12g |
| Saturated Fat | 6g |
| Carbohydrates | 30g |
| Sugars | 15g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 30mg |
These delicious tarts are an indulgence for those seeking a combination of smooth custard and tangy cherries, perfect for any dessert table.
