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Citrus Custard Tarts
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Difficulty:  6 of 10
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Courtesy: cuisiprousa.com
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· 24 Frozen 2-inch tart shells
· 2 Cup(s) Whole milk
· 1/4 Cup(s) Grated lemon, lime or orange zest
· 6 Eggs
· 1/4 Cup(s) Granulated sugar
· 1 Teaspoon(s) Pure vanilla extract
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Step 1: Place baked tart shells on a baking tray and set aside. Place milk and citrus zest in a small saucepan and bring to a simmer over low heat. Remove from heat and let sit 5 minutes to infuse flavors. Meanwhile, in a separate bowl, blend eggs, sugar and vanillla with a silicone whisk. Continue whisking while gradually adding the warm milk.
Step 2: Pour filling into prepared shells and bake in a preheated 275°F (140°C) oven for 30 minutes or until filling is just set. When cool, garnish with more zest and a dusting of icing sugar.
More Info: Grating tip: when using the fine Accutec® grater to zest citrus fruits, be sure to make only one pass across the grater to avoid zesting the bitter white pith.
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