Holly Jolly Tartlets!

Don’t get me wrong – we love baking. Clearly. But this weekend when our normal baking time rolled around, we were itching to try something a little different, something a little out of the usual realm of combining flour, sugar, butter, and eggs to achieve some variable consistency that we then put in the oven for x amount of hours.

But also, we’re a little lazy, so while the fruit tartlets we ended up creating really were a fun little exercise in culinary experimentation, they still wound up being mostly a simple mixture of (you guessed it) flour, sugar, and eggs. Oh, and some milk, to really shake things up.

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Making the tartlets essentially boils down to three parts: (1) making the cups, (2) making the custard, and then (3) putting it all together and topping with your desired fruit. To be festive, because we are always looking for more ways to be festive, we chose kiwi and raspberries for our desired holly-like aesthetic.

(1) Making the cups:

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We cheated a bit right off the bat and bought pre-made pie dough that we then molded into muffin tins for the bases.

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Bake these at 350 for about 15 minutes or until golden brown.

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(2) Making the custard:

2 cups milk (we used 2%)
2 eggs
1/3 cup sugar
Dash of vanilla extract
Splash of almond extract (because YOLO optional)
Boiling water

Beat the eggs separately, and then whisk with the milk, sugar, and vanilla until fully combined. Spoon the custard into muffin tins (or custard cups, if you are fancy and have them) and then place the muffin tins into deep baking dishes.

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Fill the baking dish with boiling water to about halfway up the custard cup, and then (very carefully) slide the baking dish into the oven. Bake at 325 degrees for 1 hour or until the custard has set (it’ll jiggle and you’ll know).

(3) Putting it all together

Once the custard is done, spoon it into your custard cups.

Finally, this dish starts getting pretty once you can add the fruit! IMG_9477Slice and dice away and get creative with your toppings.
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Chill, serve, and enjoy!

These were something of a culinary improv piece, not having the assortment of tools of truly sophisticated pâtissières, but they were simple, they were fun, and, most importantly, very, very delicious.

Let us know if you give these a try! We’d love to hear how it works out for you.

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