coffee custard tarts

light, smooth, and creamy custard tarts are one of my favourite desserts. anything with custard is just an automatic win. these little guys have a buttery coffee flavour, with a rich bitter crunch from the brûléed top!

12 store-bought frozen tart shells

250g whipping cream

5 egg yolks

75g sugar

1tbsp instant coffee

1tsp water

1tsp vanilla

preheat the oven to 350F. bake the frozen tart shells for 10-15 minutes until slightly golden brown, set aside.

reduce the oven to 300F.

in a small bowl, stir together the instant coffee, water, vanilla until the coffee has dissolved.

bring the cream to a simmer in a small saucepan set over medium-high heat, while the cream is warming, in a bowl, whisk together the egg yolks and sugar until pale. stir in the coffee.

in a steady stream slowly pour the hot cream into the egg mixture, whisking continually. carefully pour the custard into the baked tart shells.

bake for 10-20 minutes, to test if they are done they should have a slight wobble to them, it shouldn’t be jiggly just a slight wobble. let cool.

sprinkle about a tsp of sugar over the top of the custard, then blow torch to create a brûléed top:)