Mini Tarts

Double batch pâte sucrée dough
3 C whole milk
112 g sugar
2 eggs
6 yolks
45 g cornstarch
1/8 t salt
5 t vanilla paste
9 T butter, room temp

1/8 t rosewater

48 mini cupcake liners & pan

3/4 C white candy melt chips

12 oz raspberries

Make double batch of pâte sucrée dough.

(Can add an extra half egg white for a more pliable crust).

Let rest in the fridge for at least 4 hours.

Heat milk over medium high to simmer.
(Can use a double boiler if you want to be extra careful).
In a mixing bowl, whisk sugar, eggs, cornstarch, salt, and vanilla.
As soon as milk starts to boil, remove from heat.
Slowly pour half hot milk into eggs while whisking vigorously.
Add egg mixture back to milk over medium heat, still whisking.
Whisk vigorously until custard starts to boil.
Lower heat and cook an additional 1-2 mins.

Over butter, strain through a nutmilk bag.
Whisk together and whisk in rosewater.
Cover on all sides (ziplock bag for piping later works) and chill overnight.

Take 48 mini cupcake liners and flatten them all together.

Separate them.

Roll dough to 1/8" and cut out 48 2 1/4" biscuit cutters.

(I only had enough leftover dough for 3 4" tarts).

Gently place each round of dough onto a cupcake liner

Using a Russian grass tip dusted in flour, press each into a cavity.

Gently shape dough outwards into the sides.

Dock and freeze.

Preheat oven to 375 (we need these to set with no weights!)

Bake 10-14 mins or until light golden.

Melt candy melts 10-20 secs in the microwave at a time.

Stir vigorously in between meltings.

Once very fluid, use a very small silicone spatula to line each crust.

Pipe in creme pat.

Top with a raspberry.

If you're the knave of hearts, steal them.  You're going to court anyway.

LTK