Mini Blueberry Tarts With Orange Custard
Updated: February 26, 2012 8:01AM
MAKES 24 MINI TARTS
2 frozen puff pastry sheets, thawed
2 cups whole milk ½ cup sugar 1 orange, zest finely grated and juice strained 4 large egg yolks ¼ cup cornstarch Pinch salt ½ teaspoon vanilla
½ cup sugar
1 orange, zest finely grated and juice strained
4 large egg yolks
¼ cup cornstarch
½ teaspoon vanilla
1 cup fresh blueberries ½ cup orange marmalade Orange zest in strips
½ cup orange marmalade
Orange zest in strips
Lightly roll out each puff pastry sheet to 9x12-inch rectangle on floured surface. Cut each sheet into 12 (3x3-inch) squares. Grease 2 (12-hole) mini-muffin pan cups. Place 1 pastry square in each cup. Prick pastry bottoms several times with fork. Bake 20 minutes or until golden brown and pastry is baked completely. Gently remove from pans while warm; transfer to cooling rack. Cool before filling.
Custard: In medium, heavy saucepan, combine milk, sugar, orange zest and juice. Bring to gentle boil over medium heat, whisking to dissolve sugar. Remove from heat.
In medium bowl, whisk together egg yolks and cornstarch until pale yellow (about 2 minutes). Slowly add ½ cup hot milk mixture to egg yolks, whisking constantly until smooth. Add egg yolk mixture to pan of hot milk; whisk to combine. Return to medium heat and cook, stirring constantly with metal spoon until mixture thickens enough to coat back of spoon (about 3 minutes). Remove from heat. Add salt and vanilla; combine. Chill well before using.
To assemble: Arrange tart shells on tray, and spoon in custard. Top with fresh blueberries. Heat marmalade in small saucepan; push marmalade through strainer into bowl. Lightly paint blueberry tops with marmalade for shine. Top with orange zest. Serve chilled. Best served within 12 hours.
Chilean Fresh Fruit Association
Nutrition facts per serving:
87 calories, 3 g fat, 1 g saturated fat, 37 mg cholesterol, 14 g carbohydrates, 1 g protein, 23 mg sodium, 0 g fiber