It is almost Mardi Gras time, and even though I have not participated in this fun and tasty celebration in New Orleans, I am celebrating at home this year with these yummy Mardi Gras Mini Tarts. This is one of the simplest desserts you will ever make.
I made a vanilla pastry cream and filled some store bought, mini butter shortbread tart shells. Add green, purple, and gold sprinkles and some little ball sprinkles in the same colors to give the tarts a festive look!
Even though I purchased the pastry shells, I needed to make the cream ahead of time. It needs time to chill before serving, so I started about 24 hours before my “test kitchen eaters” could try them out. The cream was smooth and tasted amazing!
Mardi Gras Mini Tarts
(printable recipe at end of page)
(makes approx. 15-20 mini tarts)
2 cups Milk
1/4 cup White Sugar
2 Egg Yolks
1 Egg
1/4 Cornstarch
1/3 cup White Sugar
2 tbl. Butter
1 teaspoon Vanilla Extract
Mini Tart Shells
Purple, Green, and Gold Sugars
Purple, Green, and Gold Edible Decor Balls
Make the pastry cream by mixing together the milk and 1/4 cup of sugar. Bring it to a boil over medium heat.
Use a medium bowl to whisk together the egg yolks and egg. Add the remaining sugar and cornstarch and stir them into the egg until smooth. Once the milk comes to a boil, drizzle it into the bowl in a thin stream, stirring constantly. You don’t want the eggs to cook. Place the sauce back into the saucepan and slowly bring it to a boil, stirring constantly so the eggs don’t curdle.
Once the mix comes to a boil and thickens, take it off the heat. Stir the butter and vanilla in, mix until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap on the surface of the pastry cream, preventing a skin to form. Refrigerate until chilled before using.
Using the mini tarts, fill each tart with the pastry cream. Place a little more pastry cream into the tarts than is shown in the picture. They look great when the cream is to the top, with a bit extra cream in the center.
Mix together some green sprinkles, gold shimmer sugar and purple sugar in a bowl.
Cover the cream in the tart with the sprinkles that were mixed together.
Add some larger candy balls in mardi gras colors and enjoy this yummy treat!
Thank you for joining me today! I hope you found some Mardi Gras inspiration, and you try these Mini Tarts!
Continue down the page for more great ideas for celebrating Mardi Gras from some blogging friends.Zombie Cocktail by A Day in the Life on the FarmKing Cake Cupcakes by Hezzi-D’s Books and CooksHomemade Beignets by Jen Around the WorldBananas Foster Bread by Jolene’s Recipe JournalRamos Gin Fizz by Our Good LifeCajun Pasta Carnivale by Palatable PastimeMardi Gras Mini Tarts by The Freshman CookKing Cake Bundt Cake by The Redhead BakerVoodoo Daiquiri by The Spiffy Cookie
Thank you for stopping by today! There is a printable recipe below for an easy way to keep a copy of this tasty recipe!
Yield: 15-20
Author: The Freshman CookPrint
These Mardi Gras Mini Tarts come together quickly. The tart shells are store bought, for preparation ease, and the pastry cream is made from scratch, giving the baker an unbelievably tasty and fun treat to celebrate Mardi Gras!
INGREDIENTS
- 2 cups Milk
- 1/4 cup White Sugar
- 2 Egg Yolks
- 1 Egg
- 1/4 Cornstarch
- 1/3 cup White Sugar
- 2 tbl. Butter
- 1 teaspoon Vanilla Extract
- Mini Tart Shells
- Purple, Green, and Gold Sugars
- Purple, Green, and Gold Edible Decor Balls
INSTRUCTIONS
- Make the pastry cream by mixing together the milk and 1/4 cup of sugar. Bring it to a boil over medium heat.
- Use a medium bowl to whisk together the egg yolks and egg. Add the remaining sugar and cornstarch and stir them into the egg until smooth. Once the milk comes to a boil, drizzle it into the bowl in a thin stream, stirring constantly. You don’t want the eggs to cook. Place the sauce back into the saucepan and slowly bring it to a boil, stirring constantly so the eggs don’t curdle.
- Once the mix comes to a boil and thickens, take it off the heat. Stir the butter and vanilla in, mix until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap on the surface of the pastry cream, preventing a skin to form. Refrigerate until chilled before using.
- Using the mini tarts, fill each tart with the pastry cream. Place a little more pastry cream into the tarts than is shown in the picture. They look great when the cream is to the top, with a bit extra cream in the center.
- Mix together some green sprinkles, gold shimmer sugar and purple sugar in a bowl.
- Cover the cream in the tart with the sprinkles that were mixed together.
- Add some larger candy balls in mardi gras colors and enjoy this yummy treat!
