These easy pastry cream tartlets feature flaky crusts, chocolate ganache, and a vanilla pastry cream filling. Garnished with piped-on whipped chocolate, these mini custard tarts are a luxurious satisfying dessert.
📌 PIN PASTRY CREAM TARTLETS
WHY WE LOVE THESE TARTLETS
- SIMPLE TART CRUSTS: The light flaky crusts are easy to assemble with refrigerated pie dough. Cut circles, press into tart pans and bake.
- EASY RECIPE: Prep the pastry cream filling and chocolate ganache in just 20 minutes with basic refrigerator and pantry items. Then let them chill or cool before assembling the custard tarts.
- QUICK ASSEMBLY: Add a layer of rich chocolate ganache to each mini tart. Spoon luscious custard over the top. Garnish as desired.
- NEW SPIN ON BOSTON CREAM PIE: These pastry cream tartlets with chocolate ganache are mini Boston cream pie desserts. The combination of pastry cream and chocolate is heavenly.
- ELEGANT PRESENTATION: These luxurious tartlets are ideal for special occasions. Make them for birthdays, graduations, wedding showers, anniversaries, and the holiday season.
🛒 INGREDIENTS
For the Pastry Cream
- Whole Milk: Helps create a rich delicious cream that’s not overly decadent. Be sure to use whole milk, not 2% or 1% low fat milk.
- Granulated Sugar: Adds the perfect amount of sweetness.
- Cornstarch: Helps beautifully thicken the pastry cream.
- Diamond Crystal Kosher Salt: Enhances the flavors of the pastry cream filling. If using table salt instead of kosher salt, use half as much by volume. Table salt is twice as salty as kosher salt.
- Egg Yolks: Add richness to the pastry cream. It’s also as a gelling agent that thickens up the mixture for an ideal texture.
- Pure Vanilla Extract: Enhances the flavor and sweetness of the pastry cream. It also adds a delicious bakery aroma.
For the Chocolate Ganache
- Premium Chocolate Baking Bars: Use good-quality chocolate like Ghirardelli Premium Baking Bar 70% Cacao.
- Heavy Cream: The same as “heavy whipping cream”. It lends a rich thick creaminess to the ganache. Heavy cream must be used in order for the ganache to set properly. Lower fat milks will not work.
Crust for the Tartlets
Refrigerated Pie Crust: Buy 1 package of 2 crusts. Or make your own pie crusts at home with this quick easy recipe 👉🏻 homemade pie crust.
Optional Garnishes
I favor garnishing my pastry cream tartlets with the leftover chocolate ganache. But you can mix things up and use other garnishes instead.
- Chocolate Shavings: Using a vegetable peeler, thinly slice (room-temperature) chocolate from the bar lengthwise.
- Chocolate Sprinkles: Jimmies – tiny rod-shaped bits of chocolate-flavored candy. These sprinkles are soft, not hard.
- Mini Chocolate Chips: A quick easy garnish for these mini Boston cream pie desserts. Just sprinkle a few over the top of the tartlets.
📖 RECIPE STEPS
Make the Pastry Cream
- STEP 1: Heat the whole milk in a small saucepan over medium-low heat. Once the milk begins to steam and bubble around the edges, remove the pan from heat. We don’t want the milk to boil.
- STEP 2: In a large bowl, whisk together the sugar, cornstarch, and egg yolks until the mixture turns a pale yellow (about 1 minute).
- STEP 3: Slowly pour the hot milk into the bowl of egg mixture, whisking constantly. If there are any large lumps in the mixture, pour it through a fine-mesh sieve before returning it to the saucepan.
- STEP 4: Place the saucepan over medium-low heat. Cook the egg/milk mixture for 4 to 5 minutes, or just until it begins to boil and thicken. Whisk often so the mixture doesn’t scorch. When the pastry cream is thick enough to coat the back of a spoon, remove the pan from heat. Whisk in the vanilla extract.
- STEP 5: Transfer the pastry cream to a clean bowl. Cover the surface with plastic wrap. Make sure the plastic is touching the surface of the pastry cream to prevent a skin from forming on top. Put the bowl in the fridge and chill completely (about 2 hours).
Make Chocolate Ganache
- STEP 1: Add the chopped chocolate to a medium bowl. Heat the heavy cream in a small saucepan over medium-low heat, just until it begins to steam. Pour the heavy cream over the chocolate. Let it sit for 1 minute.
- STEP 2: Whisk the chocolate and cream together until the ganache is thick and smooth. Set it aside to cool for 2 hours. In the meantime, form and bake the crusts for the mini tartlets (see below).
Prepare the Crusts
RECIPE PREP: Preheat oven to 400ºF. Grease 4 small (4″- 5″) tart pans with nonstick baking spray.
- STEP 1: On your work surface, unroll the refrigerated pie crusts. Cut out 2 circles (about 6-inches in diameter) from each pie crust.
- STEP 2: Press one circle of dough into each prepared tart pan. Make sure not to stretch the pie crust or it will shrink when baked. Poke the bottom of each tart shell with a fork. You can fill the tart shells with pie weights if you’d like, but it’s not necessary.
- STEP 3: Bake the tart shells for 15 to 17 minutes, or until they are crisp and golden blonde. Just keep an eye on them as they bake. Let the shells cool completely before removing them from the pans.
Assemble Pastry Cream Tartlets
- STEP 1: Place 2 to 3 tablespoons chocolate ganache on the bottom of each tart shell. Spread it to the edges.
- STEP 2: Add spoonfuls of cooled pastry cream directly over the ganache, completely filling the tartlets.
- STEP 3: Add remaining ganache to a small bowl. With a hand mixer, beat it on medium speed until light and fluffy (about 4 to 5 minutes).
- STEP 4: Transfer the whipped ganache to a piping bag fitted with a metal tip. Pipe decorative touches over the surface of the pastry cream tartlets. Or if desired, garnish with chocolate shavings, chocolate sprinkles, or mini chocolate chips.
SERVING/STORING TARTLETS: Serve the tarts immediately, or store at a cool room temperature for up to 4 ours. Do not assemble and store pastry cream tartlets overnight as the flaky crusts will become soggy.
🤔 RECIPE FAQ
These are the most commonly-asked questions for making the BEST pastry cream tartlets, and the most helpful answers for recipe success.
Tartlets are small, free-standing individual pastries with shallow crusts. The crusts are baked in mini tart pans with fluted or straight sides and removable bottoms. They’re filled with a sweet or savory mixture.
These 👉🏻 tartlet pans with removal bottoms are made by Fox Run. You can buy them from Amazon and King Arthur’s Flour (online). I’ve bought them from both of these places. I absolutely love the ones made from tinned steel. Sur la Table sells similar ones made by Gobel.
Yes. Store it in an airtight container with plastic wrap placed directly on the entire surface to prevent a skin from developing on top. (Or use a piece of buttered parchment paper.) Refrigerate for up to 3 days.
Yes. This recipe makes 4 mini custard tarts or 1 large tart. Use a 9-inch tart pan with removable bottom. Or use a pre-formed pastry pie shell. At the market, look for this ready-made product in the refrigerated or freezer section. Be sure to bake the crust before filling it.
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RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️
Flavor testers rated these the BEST pastry cream tartlets. They absolutely loved these Boston cream pie desserts. The delicious chocolate ganache, luscious pastry cream, and light flaky crusts. A dessert lover’s dream.
If you agree these mini custard tarts are amazing, give them a 5-star rating in the comments. Then be a recipe hero. Pin it to Pinterest.
Pastry Cream Tartlets
- Total Time: 2 Hours 45 Minutes
- Yield: 4 Tartlets 1x
Description
These pastry cream tartlets are decadent Boston cream pie desserts. They feature rich chocolate ganache, a smooth creamy custard, and a crisp outer shell. Make these mini desserts for special occasions.
Ingredients
For the Pastry Cream
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 2 tablespoons corn starch
- 1 pinch kosher salt
- 5 large egg yolks
- 2 1/2 teaspoons pure vanilla extract
For Chocolate Ganache
- 8 ounces good quality chocolate (like Ghirardelli Premium Baking Bars 70% Cacao), finely chopped
- 1 cup heavy cream
For the Tart Crusts
- 1 package (2 crusts) refrigerated pie crusts
Optional Garnishes
I favor garnishing the tartlets with leftover chocolate ganache. But you can mix things up and use other garnishes instead.
- Chocolate Shavings (from a chocolate baking bar)
- Chocolate Sprinkles (Jimmies)
- Mini Chocolate Chips
Instructions
Make the Pastry Cream
- Heat the whole milk in a small saucepan over medium-low heat. Once the milk begins to steam and bubble around the edges, remove the pan from heat. We don’t want the milk to boil.
- In a large bowl, whisk together the sugar, cornstarch, and egg yolks until the mixture turns a pale yellow (about 1 minute). Slowly pour the hot milk into the bowl of egg mixture, whisking constantly. If there are any large lumps in the mixture, pour it through a fine-mesh sieve before returning it to the saucepan.
- Place the saucepan over medium-low heat. Cook the egg/milk mixture for 4 to 5 minutes, or just until it begins to boil and thicken. Whisk often so the mixture doesn’t scorch. When the pastry cream is thick enough to coat the back of a spoon, remove the pan from heat. Whisk in the vanilla extract.
- Transfer the pastry cream to a clean bowl. Cover the surface with plastic wrap. Make sure the plastic is touching the surface of the pastry cream to prevent a skin from forming on top. Put the bowl in the fridge and chill completely (about 2 hours).
Make Chocolate Ganache
- Add the chopped chocolate to a medium bowl. Heat the heavy cream in a small saucepan over medium-low heat, just until it begins to steam. Pour the heavy cream over the chocolate. Let it sit for 1 minute.
- Whisk the chocolate and cream together until the ganache is thick and smooth. Set it aside to cool for 2 hours. In the meantime, make the crusts.
Prepare the Crusts
RECIPE PREP: Preheat oven to 400ºF. Grease 4 small (4″- 5″) tart pans with nonstick baking spray.
- On your work surface, unroll the refrigerated pie crusts. Cut out 2 circles (about 6-inches in diameter) from each pie crust.
- Press one circle of dough into each prepared tart pan. Make sure not to stretch the pie crust or it will shrink when baked. Poke the bottom of each tart shell with a fork. You can fill the tart shells with pie weights if you’d like, but it’s not necessary.
- Bake the tart shells for 15 to 17 minutes, or until they are crisp and golden blonde. Just keep an eye on them as they bake. Let the shells cool completely before removing them from the pans.
Assemble Pastry Cream Tartlets
- Place 2 – 3 tablespoons chocolate ganache on the bottom of each tart shell. Spread it to the edges. Add spoonfuls of cooled pastry cream directly over ganache, completely filling the tartlets.
- Add remaining ganache to a small bowl. With a hand mixer, beat it on medium speed until light and fluffy (about 4 to 5 minutes).
- Transfer the whipped ganache to a piping bag fitted with a metal tip. Pipe decorative touches over the surface of the pastry cream tartlets. Or if desired, garnish with chocolate shavings, chocolate sprinkles, or mini chocolate chips.
Serving/Storing Tartlets: Serve the tarts immediately, or store at a cool room temperature for up to 4 ours. Do not assemble and store pastry cream tartlets overnight as the flaky crusts will become soggy.
Notes
Can this recipe be used to make 1 large tart? Yes. This recipe makes 4 mini custard tarts or 1 large tart. Use a 9-inch tart pan with removable bottom. Or use a pre-formed pastry pie shell. At the market, look for this ready-made product in the refrigerated or freezer section. Be sure to bake the crust before filling it.
Can the pastry cream be made in advance? Yes. Store it in an airtight container with plastic wrap placed directly on the entire surface to prevent a skin from developing on top. (Or use a piece of buttered parchment paper.) Refrigerate for up to 3 days.
- Prep Time: 20 Minutes
- Cool Time: 2 Hours
- Cook Time: 25 Minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American, French
Keywords: Pastry Cream Tartlets, Tartlets, Custard Tarts, Boston Cream Pie Desserts
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