Ingredients
1 recipe pate-sablee-french-shortcrust
1/3 cup plus 1 tbsp (80g) white sugar
1/3 cup (150g) warm water
2/3 cup (75g) evaporated milk
2 large eggs plus 1 egg yolk
1/2 tsp vanilla
top with mandarin oranges
Preheat oven to 400° F and position rack in lower third of oven.
Completely dissolve the sugar in the warm water. Set aside to cool to room temperature.
Roll out the pastry dough to 12 x 12 inches and cut out 9 circles using a 4 inch cookie cutter. Gently press onto tart tins or ramekins and place on baking sheet.
Whisk the eggs, egg yolk, evaporated milk and vanilla together. Stir in the room temperature sugar solution. Strain the egg mixture into a large measuring cup through a fine sieve. Carefully pour into tart shells, filling to just below the rim.
Bake at 400° F for 10-15 minutes until the edges are lightly brown. Please keep an eye on the tarts as they are baking. As soon as the custard starts to puff, you need to open the oven door 2-3 inches to prevent the filling from puffing up too much and collapsing when cooled. (Alex found this wasn't necessary.)
Once the edges start to brown, reduce the heat to 350F and bake for another 10-15 minutes or until the custard is done. You can test the filling by inserting a toothpick into the custard, if it can stand on its own, it’s done.
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