Blueberry Kokosnoot Custard Mini Tarts

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 These are absolutely divine.

I constitute these picayune beauties on Pinterest together with wasn't actually fond of the crust they used. So I made upwards my ain along the way. I'm thus happy that it turned out thus delicious. I know that it's a wonderful science to practise recipes on our own, but most of the fourth dimension I'm likewise chicken. I'm getting much better, though.       At to the lowest degree that's what I continue telling myself.

Recipe #3 of my unofficial mini muffin pan calendar week has come upwards to an destination amongst these picayune tarts. I can't fifty-fifty start out to depict how perfectly lovely this flavour combo is. The sweetness dear almond crust enveloped thus tastefully inwards the creamy custard. I loved how later popping ane of these inwards my mouth, I tin gustatory modality the crunch, the cream, together with and thus the POP of the huckleberry exploding. Much fun for all involved. I mean value these would live perfect for a bridal/baby shower. Or heck, for a regular Th afternoon - am I right?

The master copy recipe calls for letting the custard's warmth lower to room temperature, but the manchild was almost awake from his nap together with I was getting a picayune anxious. So I position the custard inwards the fridge. Not certain if that's a custard no-no, I accept no idea. But it worked simply fine. Also, I constitute that it took forever to shape the picayune honey-almond crust cups amongst my hands. I made a picayune shortcut using my melon-baller yesteryear spooning inwards close two Ts of crust into each cup, together with thus using the dorsum utilisation of the melon baller to practise the cup. Saved loads of time. This recipe made close 12 picayune cups.

And don't fifty-fifty instruct me started on my love-affair amongst blueberries... 

Blueberry Coconut Custard Mini Tarts 
custard recipe reckon from Project Foodie

crust:
1/2 loving cup almonds
1 loving cup vanilla wafers
1 t honey
1/2 loving cup butter, melted
1 T chocolate-brown sugar

custard:
fourteen oz kokosnoot milk
1 t vanilla
1/2 C sugar
1/4 C cornstarch
fresh blueberries 

Preheat oven to 350 degrees

For the crust:
In a mini-food processor, blend all element for crust until a slightly moist crumble forms. Press crust mixture into a greased mini-muffin pan. I used the dorsum of a melon-baller to brand the 'cup' shape faster. Pop inwards the oven for ix minutes. Cool inwards refrigerator until custard is finished.

For the custard:
Pour the kokosnoot milk into a saucepot together with add together inwards vanilla. In a bowl, stir the carbohydrate together with cornstarch together together with whisk into the kokosnoot milk, together with thus plow the rut to medium together with whisk until the mixture comes to a simmer together with thickens, close half-dozen minutes. Scrape the custard into a bowl, comprehend the surface of the custard amongst plastic wrap, together with throw inwards the refrigerator until it's room temperature.

Once cooled, piping the kokosnoot filling into the mini tart shells together with exceed each amongst 2-3 blueberries. Chill for at to the lowest degree two hours inwards the tin earlier popping them out to serve.

 

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