Blueberry Custard Tarts

My younger sister made these tarts a few days ago, they turned out really good. :) So I thought I would share the recipe. We used blueberries for the topping but you can also use your favorite fruit such as: strawberries, raspberries, etc. These would make an excellent treat to have at a tea party as well as for dessert. Oh and by the way, we found that using muffin cups instead of tart pans, works just as well. Hope you enjoy!

For the Custard:

1/2 cup sugar
4 Tbsp flour
1/4 tsp salt
1 1/2 cups milk
2 egg yolks, beaten
2Tbsp vanilla
1 Tbsp butter

Combine sugar, flour, and salt in a medium-size saucepan. Mix together the milk, egg yolks, and vanilla. Whisk the milk mixture into the flour mixture. Cook over low heat, stirring constantly, until the custard starts to thicken, about 5 minutes. Add the butter. Let the custard cook until very thick, 2 minutes. Remove from the heat and cook to room temperature. Fill the cooked pastry shells with the custard. Add your favorite fruit to the top of the custard.

Sweet Pastry

Makes enough dough for 6 tarts

1 cup all-purpose flour
2 Tbsp sugar
1/4 tsp salt
5 1/2 Tbsp butter
1 egg, slightly beaten

Combine the flour, sugar, and salt in a bowl. Mix until the dough is crumbly, Add enough of the egg, approximately one half , to form a dough, Wrap the dough in plastic wrap and chill for 1 hour. Preheat oven to 350 F. Roll out half of the dough on a lightly floured surface. Cut out 6 4-inch circles. (Freeze the remaining dough, well wrapped. It will last 3 months.) Place a dough circle in each of 6 fluted tart pans, 3 inches in diameter and 1/2 inch high. Press down and around gently. Remove any excess. Gently prick the dough with a fork. Bake in a preheated oven for 15 to 30 minutes or until starting to brown. Cool in the tins until ready to use.