A perfect dessert to serve when you need to feed a crowd, these delicate tarts are the perfect accompaniment for afternoon tea or a baby or bridal shower.
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Pepperidge Farm® Puff Pastry Mini Shells, thawed
|granulated sugar||75 mL||1/3 cup|
|cornstarch||45 mL||3 tbsp|
|3.5% whole milk||300 mL||1 1/4 cup|
|vanilla extract||5 mL||2 tbsp|
|red grapes, halved|
|liquid honey||30 mL||2 tbsp|
|1. Preheat oven to 375°F (190°C). Whisk egg with water. Brush pastry shells with egg wash. Bake for 20 to 25 minutes or until golden. Remove from oven; let cool on rack.|
|2. Meanwhile, whisk together egg yolks, sugar, cornstarch and salt in a heavy-bottomed saucepan; gradually whisk in milk until smooth. Cook over medium heat, whisking continuously, until thickened, about 7 to 8 minutes. Stir in vanilla. Transfer to a bowl; place plastic wrap directly on the surface. Refrigerate for 2 hours or until chilled completely|
|3. Toss halved grapes with honey. Pipe pastry cream into baked shells. Top each tart with a grape half.
4. Just before serving, broil tarts for 1 to 2 minutes, or until tops of tarts are caramelized.