Mini Boston Cream Pie Tarts

Boston cream pie earned its name at a nineteenth-century Boston hotel, despite being a filled cake rather than pie. These mini tarts tuck vanilla custard into crisp pastry shells for a party-ready take on the classic.

Serves 6 · 35 min prep · 30 min cook

Estimate for one serving

• 390 cal
• 6g protein
• 42g carbs
• 22g fat
• 3g fiber

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Ingredients

• 2 sheets refrigerated pie crusts
• 2 large eggs
• 1/3 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• 1 tsp vanilla extract
• 1/4 cup whole milk
• 3 tbsp unsalted butter, melted
• 1 1/2 cups heavy cream for custard
• 3 egg yolks
• 3 tbsp cornstarch
• 1/3 cup sugar for custard
• 5 oz semisweet chocolate
• 1/3 cup heavy cream for ganache

Instructions

1. 1Preheat the oven to 375°F. Unroll the pie crusts and cut into twelve 3-inch rounds, then press each round into a greased mini muffin tin to form tart shells.
2. 2Prick the bottoms lightly with a fork and bake 10 to 12 minutes until golden and crisp. Cool in the tin 5 minutes, then transfer shells to a rack.
3. 3Lower the oven to 350°F. Whisk eggs, sugar, flour, baking powder, vanilla, milk, and melted butter into a smooth thin sponge batter.
4. 4Spoon a thin layer of batter into each cooled shell, filling only halfway so the cake has room to rise without overflowing.
5. 5Bake 12 to 15 minutes until the mini sponge tops are set, lightly golden, and spring back. Cool completely in the pan or on a rack.
6. 6Warm the custard cream in a saucepan until steaming. Whisk yolks, cornstarch, and custard sugar until pale, then temper with hot cream and return to the pan.
7. 7Cook the custard over medium-low heat, whisking constantly, until thick and pudding-like with slow bubbles, about 4 minutes. Cool fully with wrap on the surface.
8. 8Pipe or spoon a generous mound of cooled custard over each mini sponge-filled tart so the custard peeks above the rim.
9. 9Heat the ganache cream to a simmer and pour over chopped chocolate. Rest 1 minute, then stir until silky and pourable.
10. 10Spoon or drizzle chocolate ganache over each tart so it coats the custard and drips slightly onto the crust edge.
11. 11Chill the tarts 20 to 30 minutes until the ganache firms to a soft set. Serve cool so the layers stay distinct and the shells stay crisp.