Sunday was Mother’s day. A day when we honor the givers of life. Its been a few years since I’ve been able to spend this day with my own mother given the thousands of miles and oceans between us. But I never neglect to honor the woman who has sacrificed so much for me. I could never repay her for all that she has done. And while I celebrated with my mother-in-law this year, I still made something that reminded me of my mom.
Like me, my mother has a serious sweet tooth. I think that’s where I got it from. So I made these little tartlets which I just know she would have loved. These Custard tartlets were one of the highlights of our Mother’s Day Brunch. I was surprised myself at how wonderful they tasted. I normally pass on custard, but not my mom. So these were dedicated to her.
These cutie pies were pretty simple to make and easier to decorate. I went for the almond infused flavor in with a touch of vanilla bean which I love so much. Hope you enjoy them as much as my guest did.
- 1 ¼ cup flour
- 2 tbsp. almond powder
- 8 tbsp. butter, cold cubed
- 2 tbsp sugar
- pinch salt
- 3 tbsp. milk
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 vanilla bean split and seeds scraped
- 4 egg yolks
- 2 tbsp sugar
- 1½ tsp Almond extract
- ½ tsp almond extract
- ½sliced almonds (optional)
- Confectioner’s sugar
- mint leaves
- For the crust: Combine flour, sugar, almond powder in a bowl and blend together. Add butter cold butter cubes and begin to cut the butter into the flour mixture until crumbly. Add milk and vanilla and blend by folding everything together until dough forms. place dough on a workplace and form 6 balls. Press slightly to form a circle. Cover with plastic and refrigerate for 20 minutes. Preheat oven to 325°F.
- Roll out dough to fit each tart tin with a removable bottle. Cover with foil and weights, bake the shell for 20 minutes. remove foil and weights, bake for an additional 5 minutes or until golden brown. Cool shells completely on a cooling rack. Lower oven temperature to 250°F
- For the Filling: In a large bowl, whisk egg yolks, sugar, salt until sugar is dissolved.
- In a saucepan, heat cream on medium-high heat until steaming. Add in vanilla seeds. Remove from heat.
- Slowly pour cream into egg mixture stirring constantly. Strain mixture through a mesh sieve and discard any solids.
- If using sliced almonds, generously divide them at the bottom of each shell, then evenly pour pastry cream into each. Bake for 15 minutes. Allow to cool on wire rack.
- Top with berries on one-third of the pastry, dust with sugar and a mint leaf.