Individual Custard And Macaroon Tartlets
Instructions:
- 3 Store−bought pie crusts; (packaged flat And folded) to make 12 individual pastry
- Tart shells in ramekins
- 2 Cup Heavy cream
- 1 Cup Sugar
- 1 Vanilla bean; split in half
- 4 Egg yolks
- 12 Small Coconut macaroons
- 1 Cup Sweetened whipped cream
- Fresh mint sprigs
- Powdered sugar; in a shaker
- Preheat oven to 350 degrees. Cut out 12 pastry rounds 3 inches larger than the diameter of the ramekins and pat into the small ramekins.
- Line the pastry with foil and weight down with dried beans, rice or pie weights and bake for 5 to 8 minutes or until pastry is light golden−brown.
- Remove the foil and beans and set ramekins aside.
- In a sauce pot, combine the cream, sugar, and scraped vanilla bean.
- Bring the cream up to a simmer to dissolve the sugar. Simmer for about 3 to 5 minutes.
- Remove from the heat and discard the vanilla bean.
- In a mixing bowl, whisk the egg yolks until frothy. Temper the cream into the yolks. Place a macaroon in the center of each pie shell.
- Pour the custard into the shells.
- Place the ramekins in a warm water bath.
- Bake for 20 minutes or until the custard is set and the top is golden brown.
- Remove from the oven. Serve cold.
- Garnish with the whipped cream, mint, and powdered sugar.
- This recipe yields 12 servings.