Custard Tarts with Kiwi Jam:
Time: 1hr (including cooling time)
Servings: 12 tarts and a small bowl of custard for you and your closest friend (custard brings people together).
3 cups whole milk (non-fat works just fine too)
4 large egg yolks
1/4 cup cornstarch
1/2 cup sugar (use 1/3 cup for a less sweet taste)
Pinch of salt
2 tablespoons unsalted butter (omit the pinch of salt if using salted butter)
2 teaspoons vanilla extract
12 store-bought tart shells
1/4 cup Jordan’s Kiwi Jam
Because the custard is already cooked you need only to bake the tart shells according to the instruction on the box. Remove from oven and let cool.
Bring milk to a simmer in a medium saucepan over medium heat. Whisk the egg yolks, cornstarch, sugar and salt together in a large bowl. Gradually pour the hot milk into the egg mixture, whisking constantly. Pour the mixture back in the saucepan and cook, whisking constantly until thick and bubbling, around 3 minutes. Stir in butter and vanilla until smooth. Let rest for 5 minutes. If you’re making this ahead of time and refrigerating, lay a piece of plastic on the surface of the custard so a skin doesn’t form.
Spoon a good amount of custard into each tart shell. Set in the refrigerator to cool for about half an hour. Finish the dessert by spooning a small amount of Jordan’s Kiwi Jam on top of each tart.
Enjoy with a cup of tea!