Peach-Topped Egg Custard Tartlets
Serves: 14
 
Ingredients
  • 1 (14.1-ounce) package refrigerated piecrust dough
  • 1 large egg
  • 3 large egg yolks
  • 2 tablespoons granulated sugar
  • 1 tablespoon honey
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon fine sea salt
  • 1⅓ cups heavy whipping cream
  • Garnish: chopped fresh peaches* and warmed apple jelly
Instructions
  1. Preheat oven to 450°.
  2. On a lightly floured surface, unroll piecrust dough. Using a 3½-inch round cutter, cut 14 rounds from dough, rerolling scraps once to ⅛-inch thickness. Press dough into 14 (2⅝-inch) tartlet pans, trimming edges as necessary. Prick bottoms with a fork, and place prepared tartlet pans on a rimmed baking sheet. Freeze for 15 minutes.
  3. Bake until tartlet shells are light golden brown, approximately 7 minutes. Let cool completely.
  4. Reduce oven temperature to 350°.
  5. In a medium bowl, whisk together egg, egg yolks, sugar, honey, vanilla extract, nutmeg, and salt until well blended.
  6. In a small saucepan, heat cream until very hot but not boiling. Whisking constantly, gradually add hot cream to egg mixture until incorporated. Strain mixture through a fine-mesh sieve into a liquid-measuring cup. Evenly divide custard mixture among cooled tartlet shells.
  7. Bake until custard is set, 8 to 10 minutes. Let cool completely before removing tartlets from pans. Serve immediately, or place in an airtight container, refrigerate, and serve within 3 days cold or at room temperature.
  8. Just before serving, garnish each tartlet with chopped peaches, and brush with apple jelly, if desired.
Notes
*If using canned peaches, drain well.

MAKE-AHEAD TIP: Unfilled tartlet shells can be baked a day in advance and stored at room temperature in an airtight container.
Recipe by TeaTime Magazine at https://teatimemagazine.com/peach-topped-egg-custard-tartlets/