Individual Custard And Macaroon Tartlets
Ingredients
- 3 store-bought pie crusts, cut into 12 rounds
- 2 cup heavy cream
- 1 cup sugar
- 1 vanilla bean, split in half
- 4 egg yolks
- 12 small coconut macaroons
- 1 cup sweetened whipped cream
Instructions
- 1
Preheat oven to 350°F. Cut out 12 pastry rounds 3 inches larger than the ramekin diameter. Press into small ramekins. Line with foil, weight with dried beans, and bake for 5 to 8 minutes until lightly golden. Remove foil and cool.
- 2
In a saucepan, heat the cream, sugar, and vanilla bean over medium heat until just simmering. Remove vanilla bean.
- 3
In a bowl, whisk the egg yolks. Slowly pour the hot cream into the yolks while whisking constantly.
- 4
Place one coconut macaroon in the bottom of each tart shell. Ladle the custard mixture over the macaroons.
- 5
Place ramekins in a water bath and bake for 25 to 30 minutes until the custard is just set. Cool, then refrigerate.
- 6
Serve topped with sweetened whipped cream, a dusting of powdered sugar, and a fresh mint sprig.