Description
Indulge in our easy Boston Cream Pie Mini Tarts recipe – a delightful twist on a classic dessert. Perfect for any occasion.
Ingredients
Units
Scale
- 1 1/2 c. whole milk or heavy cream
- 1/2 c. sugar
- 1/4 c. flour
- 1/4 tsp. Salt
- 4 large egg yolks
- 2 tsp. Vanilla extract
- 1 c. semisweet chocolate chips
- 1/2 c. heavy cream
- 1 tsp. Vanilla extract
- 32 shortbread tart shells
- Chocolate shavings
Instructions
- Combine the egg yolks, sugar, flour, and salt in a small bowl. It will look like a thick paste, but that’s okay.
- Warm the milk in a small saucepan on the stove until it steams. Very slowly, whisk in the warm milk into the egg yolk paste mixture to ensure 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 looks like pudding, remove it from the heat and add vanilla extract. Pour into a bowl and cover it with plastic wrap, allowing the wrap to be placed directly on top of the custard to prevent skin from developing. Chill in the refrigerator.
- Turn the chocolate chips to a small heat-safe bowl. In a small saucepan, bring the heavy cream to a slight bowl. Pour the heavy cream on top of the chocolate chips and use a rubber spatula to stir them, allowing them to dissolve slowly. Once dissolved and smooth, add vanilla extract and allow to cool by placing it in the refrigerator for 30 minutes.
- Place the shortbread tarts on a serving tray and spoon about ½ tbsp. Spoon the chocolate ganache on top of the custard in the shells. Top off the shells with chocolate shavings and serve or place back into the refrigerator until ready to serve.
- Prep Time: 1 hour
- Cook Time: 25 mins
- Category: Dessert
- Method: Assemble
- Cuisine: American
