32 mini tarts
2 boxes frozen tartlet shells (16 in box)
1 cup fresh raspberries
1 cup of heavy cream
1 cup of milk
1 teaspoon of lemon zest
½ teaspoon of nutmeg
8 egg yolks
½ cup of caster sugar or white sugar
Optional toppings: melted chocolate, powdered sugar, raspberries, mint leaves
In a large bowl add the sugar to your egg yolks and whisk really well until ait is fully combined and the yolks start to lighten a bit.
Add the heavy cream, milk, lemon zest, nutmeg to a medium saucepan. Whisk on high until milk is just before a full boil (scalding the milk) being careful to not fully boil and keeping the milk moving in order to keep from burning. Then turn the heat off for 5 minutes.
Add a ½ cup of the warm milk to the egg mixture slowly while whisking vigorously THE ENTIRE TIME until fully mixed. Add another ½ cup to the egg mixture. This is crucial. If you do not whisk continually and add slowly you will scramble the eggs.
Now that the egg mixture is slightly warmer from the two additions of milk you can safely add the egg mixture back into the milk in the pan. Turn the heat on low and cook gently. When you cease to smell eggs then the mixture is done and ready to be spooned into the tart shells. Add fresh raspberries to each tart. Place in the oven 375 for 10-15 minutes until custard is set.
Once cooled top with chocolate, powdered sugar, fresh berries and mint leaves (or whatever your heart desires!).