Mini Tangerine Custard Tarts Recipe

Make Delicious and Perfectly-Sized Pies and Tarts From Home

Suggested Cookware
Make Delicious and Perfectly-Sized Pies and Tarts From Home

Mini Tangerine Custard Tarts Recipe

These mini tangerine custard tarts have the perfect tangy-sweet balance. The buttery crust pairs well with the creamy custard filling, and the tangerine zest adds a citrusy note.

Ingredients

For garnish, use tangerine zest
1/4 cup granulated sugar
1/2 cup unsalted butter, cold and cubed
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1 cup heavy cream
4 egg yolks
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup tangerine juice
2-3 tablespoons ice water
1 tablespoon cornstarch

Time Needed

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Instructions

Preheat the oven to 375°F.
Pulse flour, sugar, and salt in a food processor until combined.
Pulse in the cold butter until the mixture resembles coarse sand.
Add 1 tablespoon of ice water at a time, pulsing after each addition, until the dough comes together.
Roll out the dough to 1/8-inch thickness on a floured surface.
Make circles to fit mini tart pans.
Using a fork, prick the bottoms.
15 minutes in the freezer.
12-15 minutes, or until lightly golden brown, bake tart shells.
Allow to cool.
Heat the heavy cream, tangerine juice, and sugar in a saucepan over medium heat, stirring occasionally.
In a mixing bowl, combine egg yolks, vanilla extract, salt, and cornstarch.
Pour the hot cream mixture into the egg mixture gradually, whisking constantly.
Bake for 10-12 minutes, or until the custard is set, in the cooled tart shells.
Allow to cool to room temperature before garnishing with tangerine zest.