This is one of my good ole standbys for quick, easy and delicious desserts that can be made ahead of time. I love these little bite-size treats and they are perfect for any kind of gathering. This version was originally in Tart Shell Fillings Eight Ways but the post needed some better pictures. So I decided to repost it and give it a special place on its own. Custard and cream fillings – so rich but always good, especially when topped with fresh fruit or a piece of chocolate. Not too hard on the diet if you only have one or two. Look out for munchkins who “steal” the fruit 🙂
In addition to the above post check out Raspberry-Cream Shortbread Tartlets using pudding and a no-cook Baklava Tart Filling.
The tarts above I purchased but you can make your own. See Tart Shell Doughs Five Ways which includes pastry dough, chocolate cups and graham cracker crust. “Fill and serve” makes this dessert really easy.
Also, I have been absent from the blogging world since my last post on April 12th of this year. I not only moved but I downsized. My previous moves were always into a bigger house – thus more room to store things, especially kitchen items. But moving from a house to a condo is going to take some great organizational skills!
How does one fit a large kitchen into a much smaller one? I may have downsized furniture wise but my kitchen gadgets are not easy to part with. How could I decide what I wanted to keep – you know how it goes, as soon as you get rid of something you wish you hadn’t! I am making slow progress and hope to be organized soon. Thankfully I do have a large basement and 2 car garage for kitchen overflow. Even for this post I could not find my chocolate leaf molds to add to the tarts. I did, however, make chocolate tarts so that took care of the chocolate issue.
Also, I have missed stopping by and commenting on a number of favorite bloggers and plan to get back into the groove. Moving is stressful, but downsizing makes it ten times worse!
Custard Filling For Mini Tart Shells
- 2 oz. cream cheese, softened
- 1/2 cup sour cream
- 1/3 cup suga
- 2 tbsp. cornstarch
- 1-1/2 cups whole milk
- 2 egg yolks, lightly beaten
- 1-1/2 tsp. vanilla
- fresh fruit such as sliced strawberries, blueberries and blackberries
- chocolate leaves
Beat the cream cheese until fluffy. Then add the sour cream until smooth and set aside.
In a saucepan add the cornstarch and sugar; stir in the milk until smooth. Cook, stirring constantly until the mixture is thickened, about 5 minutes. Reduce heat and cook an additional 2 minutes.
Remove from the heat. Stir a small amount of the hot mixture into the egg yolks and return to the pan. Do this carefully as you do not want the eggs to curdle. This happened to me a long time ago but only once as I learned my lesson! Bring to a gentle boil and cook while stirring, for 2 minutes. Remove from the heat; stir in vanilla and sour cream mixture. Cool to room temperature, stirring occasionally. Refrigerate until ready to serve.
Recipe by CookingWithAuntJuju.com