Mini Peach Custard Tarts

Ingredients

For the Tart Shells

• 1 package (14 oz / 400 g) refrigerated pie crust or sweet tart dough

• 1 egg (for egg wash)

For the Vanilla Custard

• 1½ cups (360 ml) whole milk

• ¼ cup (50 g) granulated sugar

• 2 egg yolks

• 2 tbsp cornstarch

• 1 tbsp unsalted butter

• 1 tsp vanilla extract

For the Peach Topping

• 3 ripe peaches, thinly sliced

• 2 tbsp apricot jam

• 1 tbsp water

Garnish

• Powdered sugar

• Fresh mint leaves (optional)

Instructions

Step 1: Bake the Tart Shells

Preheat the oven to 375°F (190°C).

Roll out the tart dough and cut circles to fit mini tart pans.

Press the dough into the pans, prick the bottoms with a fork, and brush the edges with egg wash.

Bake for 12–15 minutes, or until lightly golden.

Allow the shells to cool completely.

Step 2: Make the Vanilla Custard

In a saucepan, whisk together the sugar, cornstarch, egg yolks, and milk.

Cook over medium heat, stirring constantly, until thick and smooth.

Remove from the heat and stir in the butter and vanilla.

Cover with plastic wrap directly on the surface and let cool.

Step 3: Assemble

Fill each cooled tart shell with the vanilla custard.

Arrange the peach slices decoratively on top.

Step 4: Glaze

Warm the apricot jam with the water until smooth.

Brush the glaze over the peaches to give them a beautiful shine.

Serving Suggestions

Serve with:

• Fresh whipped cream

• Vanilla ice cream

• Fresh berries

• Hot coffee

• Earl Grey tea

Tips

• Use ripe but firm peaches so they hold their shape.

• Chill the custard completely before assembling the tarts.

• Apply the glaze while it's still warm for a glossy finish.

• These tarts are best enjoyed the same day but can be refrigerated for up to 2 days.

Prep Time: 30 minutes
Bake Time: 15 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 8 mini tarts