Description
Tiny tart-like cookies filled with silky vanilla custard and finished with a glossy chocolate top. They’re elegant, portable, and yes — totally worth the little extra effort.
Ingredients
For the cookie shells
- 4¼ cups (599 g) all-purpose flour
- 1 cup (227 g) salted butter, softened
- ½ cup neutral oil (canola or vegetable)
- 2 cups (400 g) granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 tsp cornstarch
- 1½ tsp baking powder
- 1 tsp fine salt
For the pastry cream
- 1 cup (200 g) granulated sugar
- 3 cups whole milk
- 1 cup heavy cream
- 8 large egg yolks
- ½ cup cornstarch
- 4 tbsp salted butter
- 1 tsp vanilla extract
- ¼ tsp salt
For the chocolate ganache
- ⅔ cup heavy cream
- ⅔ cup semi-sweet chocolate chips
- 2 tbsp salted butter
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment and set your 4″ tart tins on it. Lightly spray the tins if your pans tend to stick.
In a large bowl, beat the softened butter and sugar until smooth. Add the eggs and mix until incorporated. Pour in the oil and vanilla, then whip on medium-high for several minutes until the batter feels lighter and airy.
Sift together flour, cornstarch, baking powder, and salt. Fold the dry mix into the butter mixture on low speed until a soft dough forms.
Spoon roughly ¼ cup of dough into each tart tin. Use the flat bottom of a measuring cup or glass to press each mound into a shallow cup, leaving the sides intact — don’t poke through to the pan bottom.
Chill the filled tins in the fridge for about 15 minutes to firm up the dough. Bake 12–15 minutes until the edges barely color. If centers puff, give the pan a quick tap on the counter to settle them. Let shells cool in the tins briefly, then transfer to a rack to finish cooling.
Bold tip: Chilling the shaped dough helps the shells keep their shape while baking.
Combine sugar, milk, heavy cream, egg yolks, cornstarch, and salt in a medium saucepan. Whisk thoroughly so no lumps remain.
Cook over medium or medium-low heat, whisking constantly. The mixture will thicken as it warms; once it reaches a simmer, let it bubble for 30–60 seconds while you whisk, then remove from heat.
For a silky texture, push the custard through a fine-mesh sieve into a clean bowl. Stir in butter and vanilla until smooth. Cover the surface with plastic wrap (press it onto the cream to avoid a skin) and chill until completely cold.
Bold tip: Strain the custard for the silkiest filling and to remove any cooked egg bits.
Place chocolate chips in a heatproof bowl. Heat the heavy cream until it just begins to simmer (microwave or stovetop), then pour the hot cream over the chocolate. Let sit 1–2 minutes, then stir until smooth. Add the butter and whisk until glossy.
Let the ganache cool 5–10 minutes until it’s thick enough to sit on the custard without immediately running off, but still pourable.
Bold tip: Cool the ganache slightly — too hot and it will melt the pastry cream, too cold and it won’t spread nicely.
Spoon a generous portion of chilled pastry cream into each cookie well, mounding it slightly in the center. Carefully spoon or drizzle ganache over each filled shell; let it fall naturally — rustic is fine.
Place the finished cookies on a tray and chill at least 1–2 hours to let everything set. Store them in a single layer in an airtight container in the fridge for up to 4 days.
FYI: These taste best chilled — the custard firms up and the cookie softens into a delightful bite.
Notes
- Tips & swaps
- No tart tins? Use mason jar lids or a muffin-top pan as a mold.
- Want mini versions? Try a mini muffin pan — baking time will be shorter.
- Prefer a faster option? Store-bought pastry cream works in a pinch, but homemade shines. IMO, it’s worth the effort.
- Freeze unbaked or baked shells for up to 3 months; fill and finish later.
- Storage
- Keep assembled cookies refrigerated in an airtight container for up to 4 days. Don’t freeze assembled cookies — the texture won’t hold up.
- Final notes
- Yes, this recipe has a few steps, but none are hard. Work methodically: shape and bake shells, chill, make the custard, cool the ganache, then put it all together. The result? A showstopping bite that looks fancy and tastes even better.
- Feeling brave? Try a coffee-flavored custard or swap dark chocolate for a deeper ganache. Will you impress guests? Absolutely.
Nutrition
- Calories: 603kcal
- Sugar: 39g
- Sodium: 342mg
- Fat: 35g
- Carbohydrates: 66g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 172mg