Mini Peanut Butter Pretzel Custard Tarts
Are you looking for a dessert that’s sweet + salty? Then this recipe is EGG-sactly perfect!
Prep
Cook
| Category: | Desserts |
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Ingredients
Ingredients
| 3 cups peanut butter-filled pretzels, finely crushed |
| 6 tbsps butter, melted |
| 1/3 cup brown sugar |
| 1 1/4 cups whole milk |
| 6 Oakdell cage-free egg yolks |
| 1/4 cup granulated sugar |
| 1/2 tsp vanilla extract |
| 1 tsp cinnamon |
| 1 cup whipped topping, thawed |
Mini Peanut Butter Pretzel Custard Tarts Directions
- 1.Preheat oven to 350 degrees. To make the crust, melt butter in a skillet. Remove from heat and stir in pretzel and brown sugar. Cook over medium heat for 2 minutes. Spray 5 mini tart pans with non-stick cooking spray. Press pretzel mixture into tart pans. Bake for 8-10 minutes.2. In a small saucepan heat milk on medium-low each until simmering not boiling. Remove from heat.3. Beat egg yolks and sugar together in a medium bowl until light in color. Slowly pour in milk while whisking. Stir in vanilla. Bake for 20-30 minutes or until cooked through but slightly giggly. Remove from oven and let cool.4. Top with whipped topping, cinnamon, and remaining pretzel mixture.
