Teeny Tastes of Spring: Buttermilk Custard Tarts with Herbs & Strawberries
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8-10 mini tarts
What You Need
  • ⅓ cup sugar
  • ⅛ cup all-purpose flour
  • ¾ cups buttermilk
  • 1 large egg + a yolk of another
  • 1 teaspoon vanilla
  • ½ package of phyllo dough mini shells
  • To garnish:
  • Strawberries, Lemon Thyme Sprigs and Basil
What to Do
  1. Mix together the sugar and flour in a saucepan.
  2. Add buttermilk and eggs, and stir (whisking is best) until blended.
  3. Cook on medium heat until it is scalded (Don't let it boil! instead, when it begins to steam you'll know it's ready)
  4. Whisk the egg yolks so they are lightly scrambled, and temper them with some of the warm buttermilk mixture (Do this by pouring in small amounts of the hot milk into the eggs and stirrings to warm the eggs up before you put them into the pot.) I usually use the same amount of milk as I have egg.
  5. Combine the hot egg into the milk mixture.
  6. Cook over medium heat, whisking constantly, until it's thick and coats the back of a spoon.
  7. Remove from heat, and stir in vanilla.
  8. Cover and chill for at least 3 hours so it's completely cool and has set.
  9. Once your custard is close to cool, bake your phyllo shells according to the package directions. Once they are cooled, spoon custard into them and top with the strawberries, basil, and thyme.
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=925