Norwegian Cream Tarts

By norsegal8

Norwegians use heart-shaped pans for these tarts with a creamy filling and buttery double crust.

Ingredients

• FILLING AND TOPPING:
• 2 cup all-purpose flour
• 1/4 cup sugar
• 1 cup butter
• 2 egg yolks
• 2 tablespoons ice water
• 1 cup heavy cream
• 2 egg yolks
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 1 1/2 teaspoons cornstarch
• powdered sugar for topping

Details

Servings 18

Preparation

Step 1

Combine the flour and sugar in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Bend the egg yolks and water. Sprinkle this over the flour mixture and toss to moisten the dry ingedients. Press together into a ball. Chill for 30 minutes.

Preheat the oven to 400 degrees. Lightly butter eighteen 2-inch, preferrably heart-shaped tart pans.

On a floured surface, roll out the dough and, , using one of the tarts pans as a cutter, cut 36 pieces to fit the pans. Press half the pieces into the tart pans.

Mix all of the filling ingredients together. Spoon into the pastry-lined tart pans and moisten pastry rims with a finger dipped in water. Place the remaining dough pieces over the filling. Trim the edges and press to seal.

Bake for 15 to 20 minutes until golden. Dust baked tarts with powdered sugar.