Amaretto Cream Tarts

 

Prep time: 3hours

Cook time: 10minutes 

Full disclosure, I used ready made tart shells for this dessert. While make a pie crust is quite easy, and there are many recipes out there for making pie crusts of varying texture, and taste, I prefer from time to time to take a few short cuts, and this is one such occasion. The cream custard in this recipe can also be used for making cream puffs, and cream filled Danish pastries.  

Ingredients:

* 12 Pie shells (mini) 

* 3-4tbsp of Amaretto liquor 

* 36 Raspberries (alternately you can substitute blackberries)

* 1/4cup Jam (of any flavor)

* 6 Egg yolks

* 1 1/2tsp Gelatin powder

* 3tsp Cold Water

* 1/4cup Cornstarch

* 2cups Milk 

* 1/2cup Granulated Sugar

* 1/4tsp Salt

* 2tsp Vanilla Extract 

* 3/4cup Heavy whipping cream

Method:

* Bake the pie shells at 350degrees, for 10 minutes. Leave to cool on a wire rack. 

* Once semi-cooled, brush jam on the pie shells, leaving them to cool fully. This will prevent the pie shells from getting soft and soggy once filled with the cream custard. 

* Mix the gelatin with the cold water, setting it aside until needed. It will become a rubbery paste. 

* Combine the egg yolks and cornstarch in a bowl and whisk. 

* In a heavy bottomed pan combine the milk, sugar and salt. Ensure you have a glass measuring cup at hand, that holds about 2 liquid cups. 

* Bring the milk, sugar and salt to boil in the saucepan, on medium, whisking well. Bring it barely to a boil. 

* Take the mixture off the heat, and pour 1 1/2cups of it into the measuring cup. 

* Slowly pour the milk into the egg yolks, whisking well and pouring slowly. This will ensure the eggs do not scramble as they heat up with milk mixture. 

* Combine the egg/milk mixture with the remaining milk in the saucepan, and whisk well, on medium-low heat, ensuring the eggs do not scramble. When it begins to boil, take off the heat, and continue to whisk for another 30 seconds at least, adding in vanilla. 

* Pour the cream into a bowl and break the rubbery gelatin into the mixture, whisking well to combine. Cover with saran wrap, ensuring it is covering the surface of the cream. Leave to cool. 

* Once cream is at room temperature, place it in the fridge for 3 hours or overnight. 

* When the cream has cooled in the refrigerator, whisk the whipping cream, using an electric whisk, until medium peaks form. Remove the cream from the refrigerator, and add to whipped cream, and whisk with electric beater, for 1 more minute. 

Note: if the cream is being filled into something that will be baked in an oven, do not add in the whipping cream. 

* Combine the amaretto with the cream and mix well, using a rubber spatula. 

* Using a piping bag, you can now pipe the cream custard into the tart shells. Garnish with fresh raspberries, or blueberries. Do not overfill the tart shells, as it will pour out once the raspberries are added on. 

Note: You can make the cream custard ahead of time, and add in the whipped cream and amaretto, prior to piping it into the shells. 

* Refrigerate in an air tight container, until served.  Tart shells will hold its form after custard has been filled in for a maximum of 2 days. Any longer, and the tart shells will soften. 

 

 

Enjoy!! If you decide to make these tasty cream tarts share your pictures or leave a comment, or tag me @sugarathome or #sugarathome.