Berry Custard Tarts

A simple finger dessert combining lush pastry cream and summer berries .

Course: Brunch, Dessert, Iftar

Keyword: Baking, Fruit, Milk, Oven

Servings: 8

Beat the eggs in a bowl with a fork to combine.
Mix sugar, cornstarch and salt in a medium saucepan.
Gradually pour in milk, while whisking, to make a smooth mixture.
Cook over medium heat, stirring almost constantly, until the mixture thickens and boils. Continue to cook and stir one minute.
Temper the beaten eggs by pouring several tablespoons of the hot mixture into the bowl with the eggs and whisking constantly.
Pour warmed egg mixture into the pan with the rest of the hot milk mixture.
Return to a slow boil, and cook one minute, stirring constantly.
Remove from heat and stir in butter and vanilla.
Set aside to cool.
When the pan has cooled, place in the refrigerator to fully cool.

Preheat oven to 200 degrees Celsius.
Place thawed puff pastry squares on a baking sheet.
Using a sharp knife, gently draw an inner square. Be careful not to cut through the pastry.
Using a fork, poke holes gently inside the smaller square.
Spoon a little custard cream only inside the inner square.
Bake in the oven for 15-20 minutes or until golden brown.
Allow the squares to cool slightly.
Fill a piping bag with the remaining custard cream and pipe the cream in in the inner square. Make sure you don't put too much or it will be messy to eat.
Top with prepared berries.
Serve immediately.

To make this dessert eggless, make Vanilla Custard using Custard powder and add an 2 tsps of Vanilla extract while making it.
This dessert is best eaten immediately to make sure the pastry remains crisp.