Aren’t these Boston Cream Pie Mini Tarts cute?!!!
If you are looking for a cute, easy, and small treat to serve your guests? Try these Boston Cream Pie Mini Tarts!
I am always excited about making new things! I remember the first time I made Homemade Croissants from scratch (never again) how enthused I was the outcome! Sure they took two days to make but I was excited about the process and the fact I was making them nonetheless. Let’s see, I also tried to make homemade ice cream but that was a serious fail. I ended up making sweet scrambled eggs. I also tried to make Homemade Yogurt and it ended up looking like Elmers Glue. Oh and I also made Homemade Butter but that was on accident. So, you can imagine my excitement when I made homemade custard filling. I was thrilled! And….it tastes amazing! Much better than instant pudding. You know what I think I’ll do? I think I just might make a blog series dedicated to making different condiments! Like did you know, you could actually make mustard…homemade?! Yea I think I might put that in action.
Once I danced around my kitchen with enthusiasm after making this custard filling, I began to wonder what I could make using this pastry cream? I mean the possibilities are endless! But if I wanted to stay true to the type of recipes that I make, it would have to be quick and easy. Well, I had a box of shortbread tarts that I have been dying to use so I knew I was going to put something in the shortbread tarts. Hmm….what to do? Well, St. Patrick’s Day did just pass and I know that I am a bit late to the party, but I immediately thought of Boston Cream Pie Mini Tarts.
Now before you go judging me, let me say that I have no idea if St. Patrick’s Day and the city of Boston are anything closely related, but they remind of one another No, I am not a Boston Celtics fan, but, in my mind, it seems to make sense. I have never had Boston Cream Pie. Nope. Never. I think that is because I am not really big on custards as it relates to pie. Although Boston Cream Pie isn’t necessarily a pie, it’s really a cake…I know. I just never been crazy about trying it and never had the opportunity. Boy, do I regret going my entire life without having this delicious combination of flavors. These Boston Cream Pie Mini Tarts are “stupid easy”, crazy delicious, and perfect for parties! With chocolate shavings, they even make for a classy mini dessert! So, although Celtics no longer have Kevin Garnett, Rondo, or Larry Bird [ I seriously don’t know what that has to do with anything], the Irish will always have Boston Cream Pie Mini Tarts, at least. Right? Don’t worry about it. Just make em :-).
- 1 ½ c. whole milk or heavy cream
- ½ c. sugar
- ¼ c. flour
- ¼ tsp. Salt
- 4 large egg yolks
- 2 tsp. Vanilla extract
- 1 c. semisweet chocolate chips
- ½ c. heavy cream
- 1 tsp. Vanilla extract
- 32 shortbread tart shells
- Chocolate shavings
- In a small bowl, combine the egg yolks, sugar, flour, and salt. It will look like a thick paste but that’s okay.
- Warm the milk in a small
sauce panon the stove just until it begins to steam. Very, very slowly, whisk in the warm milk into the egg yolk paste mixture to be sure the egg yolks don’t scramble. It will begin to look thin and frothy, but this too is okay.
- Turn the custard mixture back to the stove in the small saucepan on low to medium heat. Constantly stir the custard mixture as it begins to thicken. Once the custard begins to look pudding remove from heat and add vanilla extract. Pour into a bowl and cover with plastic wrap allowing the wrap to be placed directly on top of the custard to avoid only-ins doubleReplace replaceWithoutSep" id="106" data-gr-id="106">skin from developing. Chill in the refrigerator.
- Turn the chocolate chips to a small heat safe bowl. In a small saucepan, bring to a slight
bowlthe heavy cream. Pour the heavy cream on top of the chocolate chips and use a rubber spatula to slowly stir the chocolate chips allowing them to dissolve. Once dissolved and smooth, add vanilla extract and allow to cool by placing in the refrigerator for 30 minutes.
- Place the shortbread tarts on a serving tray, spoon about ½ tbsp. Of the custard in the shells and spoon the chocolate ganache on top. Top off the shells with chocolate shavings and serve or place back into the refrigerator until ready to serve.