Vanilla Franchonettes
Indulge in the delicate charm of Vanilla Franchonettes, a classic French-inspired dessert that marries buttery tart shells with velvety vanilla custard and a glossy vanilla glaze. These bite-sized tarts boast a perfectly crisp pastry base, lovingly crafted from scratch, and filled with a rich, homemade custard made with real vanilla extract for a beautifully aromatic flavor. Topped with a smooth, sweet glaze that adds a touch of elegance, these treats are as stunning as they are delicious. Perfect for entertaining or a sophisticated tea-time indulgence, Vanilla Franchonettes are a show-stopping dessert that’s surprisingly easy to make. Whether you're hosting a gathering or simply craving something refined and comforting, these vanilla tarts are guaranteed to impress.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter
- 50 grams Powdered sugar
- 2 large Egg yolks
- 2 tablespoons Cold water
- 250 milliliters Whole milk
- 50 grams Granulated sugar
- 20 grams Cornstarch
- 1 teaspoon Vanilla extract
- 1 large Egg yolk (for custard)
- 100 grams Powdered sugar
- 2 tablespoons Water (for glaze)
- 0.5 teaspoons Vanilla extract (for glaze)
Instructions
Preheat your oven to 180°C (350°F).
In a medium mixing bowl, combine the all-purpose flour and powdered sugar. Add the unsalted butter and rub it into the flour mixture with your fingertips until the mixture resembles breadcrumbs.
Add the two egg yolks and the cold water to the mixture, stirring until it forms a smooth dough. Wrap the dough in plastic wrap and chill in the refrigerator for 20 minutes.
Roll out the dough on a lightly floured surface to about 3-4 mm thickness. Cut out rounds using a 7-8 cm cookie cutter and press them into a greased muffin or tart tin to form small tart shells. Prick the bottoms lightly with a fork.
Bake the tart shells in the preheated oven for 15-20 minutes or until golden brown. Remove from the oven and transfer them to a wire rack to cool completely.
In a small saucepan, warm up the milk over medium heat until it starts to steam, but do not let it boil. In a separate mixing bowl, whisk together the granulated sugar, cornstarch, and one egg yolk until smooth and pale.
Gradually pour the warm milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until the custard thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract.
Transfer the custard to a bowl, cover with plastic wrap (pressed directly onto the surface to prevent a skin from forming), and let it cool completely.
Once the tart shells and custard are cool, spoon or pipe the vanilla custard into each tart shell, filling them generously.
For the glaze, combine the powdered sugar, water, and vanilla extract in a small bowl, mixing until smooth. The glaze should be thick but pourable; add a tiny amount of water if needed to adjust consistency.
Drizzle or spread the glaze over the custard-filled tarts, allowing it to set for a few minutes.
Serve the Vanilla Franchonettes immediately or store them in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 146 mg | 6% | |
| Total Carbohydrate | 385.1 g | 140% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 210.6 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 437 mg | 34% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 691 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
