Tarts: Glazed Fruit Custard
Delicious individual tarts filled with chocolate, vanilla custard & topped with gorgeous fresh glazed fruit. Yummy!
- 12 small tart shells; you can buy them pre-cooked or raw in the freezer section.
- 2 oz Semi-Sweet Chocolate
- 1 cup Prepared and cooled Vanilla Custard *
- Assorted fresh, washed fruit: Use whatever you like - I use strawberries, blueberries, raspberries, etc.
- 1 pack of glaze (in the baking isle)
Level of difficulty Difficult
Preparation time 40mins
Cooking time 10mins
Cost Average budget
Cook your tart shells (if you have bought the raw ones). Note that pie and tart shells raise up in the middle when you bake them so you have to have some kind of weight in them. You can buy pie-weights at most cooking/home stores, or search the internet for how to make your own.
Melt the chocolate in the top of a double boiler (either a smaller pot or a non-plastic, heat resistant bowl sitting on top of another pot that has 3" of water in it - the steam from boiling water will melt the chocolate above)
Once you have cooked, cooled tarts, you are going to use a pastry brush to coat the inside of the tart shells. Try to keep it a thin layer. You are doing this so the custard doesn't make the shell soggy.
Let the chocolate harden in the shells for a few mins. Fill the shell with custard, usually about 1 tbsp each. Let them sit in the fridge for about 10 mins while you get the fruit ready.
Whatever fruit you use should be cleaned and dried with paper towels very well so you don't get the tart soggy.
Slice the fruit any way you like, get creative!
I like to use strawberry slices to make a sort of flower in the centre of tarts with something like blueberries or raspberries around the border. Do whatever you think looks lovely!
Prepare the glaze according to package directions. Let it cool to luke-warm, stirring well all the time so it doesn't set. Use a clean pastry brush to brush a layer of glaze over the whole top of the tart, coating fruit well. Try to find a way to store them in the fridge where they will be protected and covered without touching the tops of the tarts - like in a long Tupperware of some sort. Keep them in the fridge until you're ready to serve.
* You can substitute vanilla pudding if that's what you have on hand.
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Chef Tips and Tricks
This is the king of fruit tarts... and it's stunningly easy to make!
- Roll out your puff pastry, and place M&Ms on top.
- Cover with another puff pastry.
- Bake for 15 minutes at 350° F.
- Add: mango, blackberries, raspberries, kiwi, grapes, and strawberries.
- Glaze with apricot jelly.