I celebrated with my family:
Then that night, I was surprised by J! I was under the impression that I was going to dinner with my roommates. I decided to nap between work and dinner, then I woke up to noise and someone poking my nose…and it was J! He drove to Irvine to surprise me =). We walked to the car, and found two more friends. Then we got into the car and they kept saying we were going to McDonald’s (totally didn’t fool me, by the way), but we ended up at an all you can eat KBBQ restaurant, where I was surprised again with more friends! Then during dinner, my sister and her boyfriend surprised me with a yummy strawberry tiramisu birthday cake =). Indeed a good surprise–good job J and thank you friends!!! =) :
It was a very blessed birthday, and…I am thankful =). Remember the fruit tarts I made last summer? Today, I bring to you all my new favorite fruit tart recipe. It’s pretty close to the one I made last time, but I think these are much better and a lot easier. This time around, I made a bunch of differently sized tarts. I like the crust because it’s so rich and buttery, and it goes great with the extra chocolate layer i spread on before I layer in the custard. The custard is AMAZING. I can eat it right off the spoon. And my favorite part? The entire custard is made in the microwave. Yup, no more having to worry about scrambled eggs, boiling the milk, or making sure the milk doesn’t burn or form a skin. You dump in all the ingredients, whisk it, and stick it in the microwave for a total of six minutes. It’s creamy, eggy, and perfect for these fruit tarts. And don’t worry, there’s a little more custard than needed for these tarts, so feel free to eat that with a spoon =).
Makes 13-14 mini tarts, or a large tart + a few smaller ones
Adapted from From Salad in a Jar
For the Tart Crust:
1 1/2 cups all-purpose flour
1/3 cup powdered sugar
1/4 teaspoon salt
1/2 cup unsalted butter (1 stick), chilled
1 large egg yolk
1 tablespoon heavy cream (or milk)
1/4 cup chocolate chips, melted
For the Custard Filling:
2 3/4 cups whole milk
2/3 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
4 large egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
1. For the crust: Combine the flour, sugar, and salt in a food processor. Add slices of the butter to the flour, and pulse until the mixture resembles coarse meal. Add the egg yolk mixed with milk, and pulse until all the ingredients are moistened. Continue to pulse until the dough starts to stick together. Add a little milk if the dough seems to be too dry. Wrap the dough in plastic and chill for 30 minutes.
2. Meanwhile, grease your molds with cooking spray. When the dough is chilled, roll pieces of the dough between two pieces of plastic wrap into a circle slightly larger than your tart molds. Press the dough into the molds, keeping the thickness consistent. Trip off the excess, and continue to do so for all molds until you have used up all the dough. You can use the extra scraps to make another tart if you have enough. Prick the bottom of the crust with a fork. Freeze for at least 30 minutes.
3. Place the frozen tart shells on a cookie sheet (the original instructions say to press a small piece of foil down into each crust. I got lazy and didn’t). Bake at 400F for 10-13 minutes, until golden brown. When done, prick the bottom again to release some steam. Some of the bottoms may have puffed up, and that’s ok. Spread a thin layer of the melted chocolate onto the crust and let harden.
4. For the Custard Filling: Whisk together the milk, sugar, cornstarch, salt, and egg yolks in a large microwave safe bowl. Microwave 6 minutes, whisk until smooth after three minutes, then every minute after that. Add the butter and vanilla; whisk until smooth.
5. For Assembly: Fill each baked tart with the custard filling. Top and decorate with fruit of your choice. Enjoy!
Until next time,
Soli Deo Gloria, and Happy reading, eating, and baking!