Mini Fruit Tarts with Vanilla-Rum Custard | Featuring Tiered Cake Stand from Corelle Plates

Christmas is around the corner and many of you will be thinking of treats to serve for gatherings of family and friends.

I was given this lovely tiered cake stand from Corelle® Plates and I fell in love with how they have managed to keep the design so simple, yet elegant at the same time.

This inspired me to make some mini fruit tarts using this super delicious vanilla-rum custard that I have made very recently. This is one dessert that you can make in advance so as to free up more time for other food prep during the up-coming festive season!

We have always had Corelle® dinnerware at home for as long as I remember. The plates are so durable and last for years! This is because they are made through a hub lamination process that thermally bonds three layers of glass, resulting in dinnerware that far exceeds the normal strength possible for any glass composition. I remember dropping a bowl once when I was much younger but amazingly, the bowl didn’t break! I also love the timeless and varied designs that Corelle® plates come in. To top it all off, Corelle® plates are microwave and dishwasher safe. I really don’t think one can ask for better dinnerware than these!

Let me show you how to make the vanilla-rum custard and to put together these tasty little bites!

In a bowl, whisk the sugar and egg yolk until well-blended. 

In a small bowl, whisk together milk and corn flour.

In a heavy-bottom saucepan, heat the cream (do not let it come to a boil).

Whisk in the egg and corn flour mixtures.

Also add rum and vanilla extract.

Stir over low heat, continuously, scrapping the bottom of the pan, until the mixture thickens. 

When the custard leaves a clear line on the back of a wooden spoon of a spatula, it is ready.

Pass the custard through a sieve.

Place a layer of cling film on the custard to prevent a skin from forming.

Once cooled, spoon the custard into tart shells. I used store-bought tart shells that I have baked at 180°C for 7-10 minutes. Simply prick the bottom of the frozen tart shells with a fork before baking. There is no need to thaw them before baking.

Assemble whatever fruits you like on the custard and chill for at least 4 hours before serving!

Enjoy!

Featured in this post: Corelle tiered cake stand with Corelle plates (Design: Frost) and cup and saucer sets (Design: Daisy)

Corelle® Nation-wide promotion will be available at the following stores while stocks last!

BHG Bugis & BHG Jurong • Courts Megastore Tampines • Fairprice, Fairprice Finest & Fairprice Xtra • Gain City Sungei
Kadut • Metro Paragon, Metro Centrepoint & Metro Woodlands • Mustafa Centre • OG Albert, OG Orchard Point & OG People’s Park • Robinsons The Heeren,
Robinsons Raffles City & Robinsons JEM • TANGS at Tang Plaza & TANGS Vivocity

Mini Fruit Tarts With Vanilla-Rum Custard
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Ingredients
  1. 120g egg yolks
  2. 65g caster sugar
  3. 2 tablespoons corn flour
  4. 80ml full-cream milk
  5. 750ml heavy cream
  6. 60ml dark rum
  7. 1 tablespoon vanilla extract
For the glaze
  1. 60ml apricot jam
  2. 30ml water
Instructions
  1. In a bowl, whisk the sugar and egg yolk until well-blended.
  2. In a small bowl, whisk together milk and corn flour.
  3. In a heavy-bottom saucepan, heat the cream (do not let it come to a boil).
  4. Whisk in the egg and corn flour mixtures. Also add rum and vanilla extract.
  5. Stir over low heat, continuously, scrapping the bottom of the pan, until the mixture thickens.
  6. When the custard leaves a clear line on the back of a wooden spoon of a spatula, it is ready.
  7. Pass the custard through a sieve.
  8. Place a layer of cling film on the custard to prevent a skin from forming.
  9. Once cooled, spoon the custard into tart shells.
  10. For the tart shells, bake at 180°C for 7-10 minutes. Simply prick the bottom of the frozen tart shells with a fork before baking. There is no need to thaw them before baking.
  11. Assemble whatever fruits you like on the custard and chill for at least 4 hours before serving.
For the glaze
  1. Heat the apricot jam and water in a small saucepan until the jam is completely melted.
  2. Strain through a sieve and discard the pulp.
  3. Return the jam into the sauce pan and simmer until it has thickened, about 3-5 minutes.
  4. Cool before using.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
Disclaimer: While this post was brought to you by World Kitchen, The Domestic Goddess Wannabe and her mom are in love with the Corelle® cake stand and cup and saucer sets that we have received and we hope that you are also inspired to bake some delicious tarts to serve with this fabulous and beautiful range of dinnerware! 

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