Reviewed: Jul. 11, 2010

I always make these tarts whenever I have egg yolks in need of use. Comes out perfect every time. I don't have a vanilla bean lying around, though, so I use a tsp of vanilla extract instead.

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6 users found this review helpful

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kathyg

Reviewed: Jun. 15, 2010

Simple, easy, and very good. I have a slightly different version of this, instead of a vanilla bean, I put a cinnamon stick into the milk mixture, and then at the end poured in 1/2 tsp vanilla. Will definitely be making this again.

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Cooking Level: Intermediate

Reviewed: May 31, 2010

Absolutely delicious! I made these for a dinner party and got many compliments and requests for the recipe. Using the vanilla bean is a must! Even though these are probably best made the day of the event, I made them the day before, covered and refrigerated them in the muffin tin after cooling according to the recipe, and then reheated (in the muffin tin) in the oven at 375 or 400 F for about 10 or 15 minutes. The pastry was crispy after the reheat, not mushy.

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Overseascook

Reviewed: May 31, 2010

The custard part of this recipe is BRILLIANT. I mean, wonderful!!! Mine didn't turn out exactly right because I didn't put enough custard into the tarts- they ended up with just a slight coating that turned chewy during the baking. Totally my fault. But I ate the rest of the custard right out of the pan so it was ok!

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Reviewer:

kellysc99

Cooking Level: Intermediate

Living In: Chatsworth, Georgia, USA

Reviewed: May 31, 2010

HOLY COW THESE ARE GOOD! and super easy to make!

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Auheye

Reviewed: Apr. 19, 2010

used whipping cream instead of milk...smooth, creamy finish

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SqueakerW

Reviewed: Feb. 14, 2010

I'm sorry these were only okay though. 1st time: Followed recipie exactly--(i hate overly sweet things so cut the sugar to 1/2 cup). I first made the egg part, then i made the crust (which takes pretty long time to roll and push into the muffin pan) so by then the custard part had hardened, so i reheated it and then put it in the oven (that was my fault). 20 minutes exact and they were good to go. But theyre a little to..."starchy" for us. We prefer the really light egg custards that taste almost like steamed eggs, so they were only okayyy. 2nd time: Reduced starch to 1 tablespoon, cut sugar to 1/4 cup (because they were still too sweet). Did crust first, then custard, but the custard turned out bad and was more like scrambled eggs, so DO NOT OVERCOOK!!! Stop when its liquidy thick, but not solid thick thick. Hope it helps...if you're gonna use this recipie...I'm trying some other recipie we invented on the spot because of the failure of these...post back when they're done! :)

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wchrist

Reviewed: Jan. 29, 2010

I also grew up with these AMAZING tarts and thought I'd try this recipe. Sorry everyone but not even close to the traditional ones!

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dignthosecupcakes

Reviewed: Dec. 26, 2009

I would have given 5 stars but the recipe did not give the temperature for cooking the custard. Also didn't say to remove the custard from the heat after you cook it for 5 minutes.The custard will burn quickly after the 5 minutes. Great tasking custard tart. Made it twice already.To save time I used the packaged frozen tart shells.

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