Easy Homemade Custard Tarts

Very tasty, very simple, made from ordinary ingredients! Custard pies with custard are not difficult to prepare, and the ingredients for them are almost always on hand. Drizzle them with chocolate glaze or fudge and serve on the holiday table!
cook time: 2h
Freya Ashford
Easy Homemade Custard Tarts

Nutrition Facts (per serving)

206
Calories
10g
Fat
23g
Carbs
5g
Protein

Ingredients (8 portions)

For the choux pastry:

Wheat flour 150 g
Butter 100 g
Water 250 ml
Eggs 4 pc
Sugar 1 tsp
Salt 0.5 tsp

For the custard:

Milk 650 ml
Eggs 2 pc
Sugar 250 g
Wheat flour 4 tbsp
Butter 50 g
Vanillin to taste

Recipe instructions

Step 1

Step 1
How to make custard tarts? Letʼs start cooking with the cream, as it will need time to cool. Prepare your food. Remove the butter from the refrigerator in advance so that it becomes soft.

Step 2

Step 2
Take a saucepan with a thick bottom so that the cream does not stick during cooking. Pour 150 ml of milk into it, add sugar, break the eggs. Mix the ingredients with a whisk.

Step 3

Step 3
Add flour and vanilla, stir until lumps disappear.

Step 4

Step 4
In a separate bowl, boil the remaining 500 ml of milk. Pour hot milk into the egg mixture in a thin stream, stirring vigorously with a whisk.

Step 5

Step 5
Place the pan on low heat. Cook the mixture with constant stirring. The eggs may curdle and the cream will turn into an omelette, so it is important to stir the cream all the time.

Step 6

Step 6
Cook the cream for about 10-15 minutes until thick. Determine the exact time based on your stove. The whisk will begin to leave deep marks on the surface. Remove the cream from the heat and leave for a while to cool slightly.

Step 7

Step 7
Place soft butter into the warm cream.

Step 8

Step 8
Stir the custard base and butter until smooth.

Step 9

Step 9
Cover the pan with the cream with cling film end to end, that is, so that the film lies on its surface. This will prevent a crust from forming. Leave the cream to cool.

Step 10

Step 10
While the cream is cooling, prepare the dough. Prepare food for him. A different number of eggs may be needed, from 3 to 5. You will need to look at the consistency of the dough. The same goes for flour.

Step 11

Step 11
Take a saucepan with a thick bottom. Pour water into it, add butter, sugar and salt.

Step 12

Step 12
Place the pan on low heat. Melt the butter and bring the mixture to a boil.

Step 13

Step 13
Pour the flour into the pan without removing it from the heat. Stir the mixture vigorously so that the flour is well mixed with the liquid. Brew the dough for a couple of minutes with constant stirring. When a velvety sediment appears at the bottom, remove the pan from the heat.

Step 14

Step 14
Cool the dough a little. Start beating eggs into it one at a time. I used a mixer, but you can stir with a regular spatula. After each egg, stir the mixture well until smooth.

Step 15

Step 15
After the third egg, evaluate the condition of the dough. If it is creamy and drips off the spatula, then do not add the fourth egg. If it’s still thick, pour in half, not the whole thing. You need to achieve fluidity of the dough. Therefore, the number of eggs varies, from 3 to 5. I used 4 zero category eggs.

Step 16

Step 16
Place the dough into a pastry bag. Line a baking sheet with parchment or a silicone mat. Place the cakes on the mat in the form of tubes, leaving space between them as they will grow in size. Use a fork to shape the tubes into the desired shape.

Step 17

Step 17
Bake the cakes in the oven at about 200°C for 10 minutes, then reduce the heat to 180°C and bake them for about 30-35 minutes until golden brown. Determine the exact baking time and temperature based on your oven. Remove the finished cakes from the baking sheet and cool completely.

Step 18

Step 18
Transfer the cooled cream into a pastry bag. Cut the side of each pastry and fill with cream from the bag. You can squeeze cream into them without making a cut by piercing the bottom in several places.

Step 19

Step 19
You can decorate the finished cake to your liking. I covered them with chocolate icing. From this quantity of products I got 30 small eclairs.

Additional rubrics

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