Back to top

Cranberry Vanilla Custard Tarts

0
print
Ingredients: 
Cranberry Vanilla Custard Tarts

1 box Tenderflake® Tart Shells

2/3 cup (170 mL) fine sugar

4 egg yolks

3 tbsp. (45 mL) cornstarch

3 cups (750 mL) heavy cream

1 cup (250 mL) whole milk

1 vanilla bean

White chocolate curls

Mint leaves

Sugared Cranberries

1 cup (250 mL) sugar

1/3 cup (85 mL) water

1/2 cup (125 mL) cranberries

Directions

Cranberry Vanilla Custard Tarts

  1. Bake shells according to package instructions. Set aside.
  2. In a medium sized bowl, whisk together sugar, cornstarch, and egg yolks.
  3. In a large saucepan over medium high heat, add milk and cream. Split vanilla bean down the center and run the knife along the inside of the bean to remove vanilla seeds; add bean and seeds to milk. Bring milk to a gentle simmer, roughly 5 minutes. Remove vanilla bean.
  4. Whisking continuously, slowly add warmed milk into egg mixture. Return mixture to the saucepan and cook over medium-high heat. Whisk until thickened and custard coats the back of a spoon, roughly 5-7 minutes. Pour custard into a medium sized bowl, cover and cool completely.
  5. Using a piping bag generously fill each tart shell with custard. Garnish with 3 -4 sugared cranberries, white chocolate shavings and fresh mint leaves.

Sugared Cranberries

  1. In a small saucepan, over medium high heat, melt 1/2 cup sugar with 1/3 cup water until thickened, for 8 minutes. Remove from heat and stir in and coat cranberries.
  2. Using a slotted spoon remove cranberries and transfer to a parchment lined baking tray. Pour reserved sugar over cranberries, use a spoon to coat roll and coat cranberries.
Serves: 
12
Prep Time: 
10 minutes
Cook Time: 
25 minutes
Total Time: 
35 minutes

Cranberry Vanilla Custard Tarts

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato