I found these little beauties on Pinterest and wasn't really fond of the crust they used. So I made up my own along the way. I'm so happy that it turned out so delicious. I know that it's a wonderful skill to create recipes on our own, but most of the time I'm too chicken. I'm getting much better, though. At least that's what I keep telling myself.
Recipe #3 of my unofficial mini muffin pan week has come to an end with these little tarts. I can't even begin to describe how perfectly lovely this flavor combo is. The sweet honey almond crust enveloped so tastefully in the creamy custard. I loved how after popping one of these in my mouth, I can taste the crunch, the cream, and then the POP of the blueberry exploding. Much fun for all involved. I think these would be perfect for a bridal/baby shower. Or heck, for a regular Thursday afternoon - am I right?
The original recipe calls for letting the custard's warmth lower to room temperature, but the manchild was almost awake from his nap and I was getting a little anxious. So I put the custard in the fridge. Not sure if that's a custard no-no, I have no idea. But it worked just fine. Also, I found that it took forever to form the little honey-almond crust cups with my hands. I made a little shortcut using my melon-baller by spooning in about 2 Ts of crust into each cup, then using the back part of the melon baller to create the cup. Saved loads of time. This recipe made about 12 little cups.
And don't even get me started on my love-affair with blueberries...
Blueberry Coconut Custard Mini Tarts
custard recipe idea from Project Foodie
1/2 cup almonds
1 cup vanilla wafers
1 t honey
1/2 cup butter, melted
1 T brown sugar
14 oz coconut milk
1 t vanilla
1/2 C sugar
1/4 C cornstarch
Preheat oven to 350 degrees
For the crust:
In a mini-food processor, blend all ingredient for crust until a slightly moist crumble forms. Press crust mixture into a greased mini-muffin pan. I used the back of a melon-baller to make the 'cup' form faster. Pop in the oven for 9 minutes. Cool in fridge until custard is finished.
For the custard:
Pour the coconut milk into a saucepot and add in vanilla. In a bowl, stir the sugar and cornstarch together and whisk into the coconut milk, then turn the heat to medium and whisk until the mixture comes to a simmer and thickens, about 6 minutes. Scrape the custard into a bowl, cover the surface of the custard with plastic wrap, and throw in the fridge until it's room temperature.
Once cooled, pipe the coconut filling into the mini tart shells and top each with 2-3 blueberries. Chill for at least 2 hours in the tin before popping them out to serve.
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