A happy March morning to you, dear readers!
Next Tuesday is St. Patrick's Day...and, in my opinion, a day to celebrate the lovely heritage of Ireland and all the beautiful things that the Emerald Isle holds. Last year, my mom, sister and I put on a sweet and simple tea party with some favorite recipes. I've decided that it's high time I shared them here on the blog...even though I fully intended on doing so last spring. So this week on my blog will be devoted to recipes perfect for a St. Paddy's tea party, then next week, I'll share some reflections on the gorgeous land of green, as well as some personal photos from my two trips across the Pond.
Let's get started, shall we?
These custard tarts are the most simple dessert...in flavor and appearance, but sometimes simple is best, and this recipe really drives that point home! I think they very well may be one of my favorites. The gentle hint of cinnamon adds a wonderful taste and who doesn't love a puff pastry crust? I'm convinced the combination of the custard with the pastry shell is a heavenly duo. Treat yourself to a bit of Irish goodness and bake up a batch of these wee babies...you won't be sorry you did!
Irish Custard Tarts
5 egg yolks, lightly beaten
1/2 cup pure cane sugar
2 tsp. cornstarch
1/2 cup whole milk
1 cup heavy cream
2-inch cinnamon stick
2 strips orange peel
1/2 tsp. vanilla extract
1 box store-bought puff pastry
ground nutmeg, for sprinkling
Combine the egg yolks and sugar in a mixing bowl. Stir in the cornstarch and mix to a smooth paste, then whisk in the milk.
Heat the cream in a saucepan until just starting to simmer, but not boiling. Gradually whisk the hot cream into the egg mixture, then return the mixture to the pan. Add the cinnamon stick and orange peel. Whisk continuously over medium heat for about 5 minutes, until thickened. Immediately pour into a pitcher. Stir in the vanilla and cover with plastic wrap, making sure the wrap is touching the custard, to prevent a skin from forming and set aside.
Place the sheet of puff pastry on a cutting board and trim to a rectangle of 11 x 9.5 inches. Slice in half lengthwise to make two rectangles, each measuring 11 x 4.75 inches. Sprinkle one rectangle with ground nutmeg...just a little dusting. Place the other on top to make a sandwich. Roll up from the narrow end to make a log. Using a sharp, serrated knife, cut the log into 12 half-inch slices.
Roll out the slices on a cutting board to 4.5 inch circles. Place the circles in a muffin tin that has been greased with baking spray, lightly pressing down into the bottom and leaving a slightly thicker rim around the top edge.
Remove the cinnamon stick and orange peel from the custard and discard. Pour the custard into the pastry shells.
Bake for 20 minutes at 375*F, or until the crust and filling are golden brown. Let the tarts cool in the pan for 5 minutes, then turn out to a wire rack to cool.
**Note: I made the custard the night before and allowed it to cool in the fridge overnight. The next day, I removed the cinnamon stick and orange peel and allowed it to come to room temperature for a bit before pouring the custard into the shells. Then I baked them as normal. This worked quite nicely for me and made for less work on the day of our tea party.**
**Note 2: You do not have to be precise with the measurements of the pastry shell. I did not use any exact measurements, as my style is more easy-going and eye-balling measurements anyway. I have been known to get out a ruler and be ultra-precise whilst baking, but I just didn't with this recipe. Again, it turned out perfectly fine!**
Enjoy with a cup of your favorite tea!