Mini Christmas Tarts

These spiced custard Christmas Tarts are the perfect combination of warm flavors and delicious decadence. The chocolate tart shells are the perfect base for the delectable custard. And it's all topped off with fun and tasty pomegranate arils.

Course Dessert

Cuisine American

Keyword christmas, dessert

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 329kcal

Author Luci Petlack

Ingredients

Chocolate Tart Crust

½ cup unsalted butter softened
½ cup sugar
1 large egg
2 tablespoons dark cocoa
¼ teaspoon fine sea salt
1 ½ cups all-purpose flour

Custard

2 cups whole milk
½ cup sugar
2 tablespoons cornstarch
4 large egg yolks
1 teaspoon brandy
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg

Whipped cream, pomegranate arils, and mint leaves for garnish

Instructions

Chocolate Tart Crust

Preheat the oven to 375 degrees F. Grease 9 slots in a jumbo muffin tin with butter. (Most jumbo muffin pans have 6 slots so if you do not have two pans, you’ll need to bake the tart shells in batches.)
To make the tart shells, cream together the butter and sugar on medium-high speed for 3 minutes until it becomes light in color and almost fluffy. Scrape the sides of the bowls as needed.
Mix in the egg and then the cocoa and salt. Mix in the flour a half cup at a time. After the last addition, turn the mixer to medium-high and mix until the dough forms a ball in the center of the bowl.
Place the dough on a floured surface and roll to about a ¼-inch thickness, about an 8-inch circle. Use a 4-inch round or scalloped edge biscuit cutter to cut 4 circles. Re-roll the dough and continue on to cut 9 circles.
Place the circles of dough into the muffin tin slots and gently press to fit the bottom of the slot.
Bake for 18 minutes, until firm. Let cool completely and then carefully remove from the pan. It should be easy to remove with your hands. Or you can use a knife along the side to assist.
Place the tart shells on a sheet pan or serving tray.

Custard

While the tart shells cool, begin the custard. Whisk together the milk, sugar, and cornstarch in a large saucepan. Whisk in the eggs and then the brandy.
Turn the burner to medium heat. Heat, whisking often, until the custard begins to simmer and thicken. Do not allow it to boil, but continue to whisk as it simmers. Once it coats the back of a spoon, about 6 to 8 minutes, it is ready. Remove the pan from the heat and whisk in the cinnamon, ginger, and nutmeg.
Let the custard rest for about 3 minutes, then pour the custard into the tart shells. To get the shells as full as possible, fill them up and then refrigerate them a few minutes before adding the remaining custard.
Once full, refrigerate for at least 30 minutes, preferably 1 hour. Add a dollop of whipped cream, pomegranate arils, and a mint leaf to each tart before serving.

Notes

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