Mini Egg Custard Blueberry Tarts❤️

Lightly crisp and firm crust, the mild sweetness and smooth custard with the juicy blueberries topping is yummy.

Ingredients:

¾ cup all-purpose flour

35g cold butter, cut into small cubes

2½ tbsp sugar

1 large egg, beaten

60ml cold milk

¾ cup fresh blueberries

½ tsp vanilla extract

Instructions:

1) Preheat the oven to 180°C (350°F).

2) In a mixing bowl, combine flour + 1½ tbsp sugar + butter cubes.

3) Using a fork or fingertips, rub butter into the flour until the mixture looks crumbly and sandy.

4) Add about half the beaten egg + 20ml milk, then press gently to form a soft dough. Avoid overmixing.

5) Divide dough into 2 portions and press each into a 12 cm tart pan. Press evenly on the base and up the sides.

6) Prick base with a fork to prevent bubbles.

7) Chill in the fridge for 30 minutes.

8) Place blueberries in each tart pan.

9) In a mixing bowl, whisk together the remaining egg + 1 tbsp sugar for 40 seconds until it looks glossy.

10) Add 40ml cold milk + vanilla, whisk again for 30 seconds.

11) Pour custard gently over blueberries, filling each tart evenly.

12) Bake in the preheated oven at 170°C (340°F) for 25–30 min, custard should jiggle slightly in the center.

13) Remove the tart pan from the oven and cool for 15-20 minutes in the pan at room temperature.

14) Chill in the fridge for 30–60 min to fully set the custard.

15) After the custard is fully set, cover loosely with plastic wrap if storing longer to avoid drying or absorbing fridge odors.

1 comment