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Make the custard: In a small bowl, whisk the egg yolk, sugar, and corn starch until smooth. Set aside.
Heat the milk: In a saucepan, warm the milk over medium heat until it just starts to simmer. Slowly pour a little of the hot milk into the egg mixture, whisking constantly to temper the eggs.
Cook the custard: Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring continuously until the custard thickens.
Finish the filling: Remove from heat and stir in the butter, white chocolate, and vanilla sugar until melted and smooth. Let cool slightly.
Assemble the tartlets: Spoon the custard into pre-baked tartlet shells. Smooth the top with a spoon or spatula.
Chill: Refrigerate for at least 2 hours until fully set.
Serve: Garnish with desiccated coconut if desired and serve chilled.
Serving and storage tips:
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