Creamy Spanish Tapas – A Vegetarian Delight

Allergens

Dairy, Eggs

Ingredients

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 4 large egg yolks
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 1/4 cup cornstarch
• 2 cups fresh mixed berries (strawberries, blueberries, and raspberries)
• 1 pound flaky pastry dough
• Confectioners' sugar for dusting
• Fresh mint leaves for garnish

Instructions

1. Begin by making the custard. In a medium saucepan, combine heavy cream and milk over low heat. Stir until fully combined.
2. In a separate bowl, whisk together egg yolks, sugar, vanilla extract, salt, and cornstarch. Slowly pour the warm cream mixture into the yolk mixture while continuously stirring to avoid curdling.
3. Return the combined mixture to the saucepan and cook over low heat until it thickens and coats the back of a spoon. Remove from heat and strain through a fine mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
4. Preheat oven to 375°F (190°C). Roll out the pastry dough and cut into small rounds using a cookie cutter. Place the rounds on a parchment lined baking sheet, prick each with a fork, and bake until golden brown, about 12 15 minutes. Allow to cool completely on a wire rack.
5. To assemble, place a layer of custard atop each pastry round. Top with an assortment of fresh mixed berries. Dust lightly with confectioners' sugar and garnish with a sprig of mint. Serve chilled.

Chef’s Insight

The key to this recipe is balance - richness from the custard, sweetness from the fruit, and crunch from the pastry. Experiment with different fruits and pastries to create your perfect Spanish-inspired tapas.

Notes

Make sure to use high-quality, fresh ingredients for the best flavor and texture.