Fermented fruit custard tarts
Ingredients
- Prepared tart shells
- 100 g cream
- 100 g milk
- 75 g egg yolks (5 yolks)
- 50 g granulated sugar
- 75 g lacto-fermented fruit juice (such as plum)
Steps
- Heat milk and cream in a saucepan, bringing to a boil.
- While the milk is heating, whisk the eggs and sugar until pale.
- Whisk the juice into the egg mixture.
- When the milk boils, temper the eggs with a few spoonfuls of milk, and then whisk the eggs into the cream until combined.
- Preheat the oven to 340 degrees F
- Pour into tart shells and bake until set, about 20 minutes for mini tarts