Perfect for holiday desserts or a bite-size breakfast.
makes 12

4 farm-fresh eggs + 4 egg yolks
1½ tsp. arrowroot powder or cornstarch
1½ cup milk
1 cup heavy cream
1 tsp. vanilla extract
½ cup superfine sugar
Flaky sea salt for topping
¼ recipe Basic Pastry Dough

Preheat oven to 350°F; grease a 12-cup standard muffin pan. Roll pastry dough to ⅛ in. thick and cut circles 1½ times larger than the muffin cups. Line each cup with dough and fill with pie weights (or dry beans). Blind bake for 30–35 mins. until shells are light brown. Remove from oven and let cool.

In a medium bowl combine whole eggs, egg yolks, and arrowroot. Whisk until well combined; set aside.

Reduce oven to 300°F. In a medium saucepan heat milk, cream, vanilla, and sugar until mixture starts to foam, whisking constantly. Turn off the heat before it boils and move to a cold burner. Continue whisking and pour the egg mixture over the hot milk.

Transfer the custard to a pitcher; fill each pastry shell up to the top. Sprinkle each with a pinch of flaky salt. Bake for 25–35 minutes, until custard sets. Remove from oven and let cool before attempting to remove the tarts.