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ROLO Mini Tarts

Prep time:
Cook time:
Total time:
Servings: 18 tarts
Skill level: Intermediate

What you need


1 pkg (203 g) ROLO Mini
18 (5 cm each) mini tart shells
1 cup (250 mL) milk
3 egg yolks
1/4 cup (60 mL) granulated sugar
2 tbsp (30 mL) cornstarch
1 tsp (5 mL) vanilla
pinch salt

How to prepare


Bake tart shells according to package directions; let cool completely. Reserve 18 ROLO Minis; set aside.

In saucepan, heat milk over medium heat until steaming (do not boil). In bowl, whisk egg yolks with sugar until pale yellow; whisk in cornstarch, vanilla and salt until smooth. 

While whisking constantly and quickly, pour milk into egg mixture in two additions, whisking well after each addition. Return mixture to saucepan; cook over medium heat, stirring constantly, for 2 or 3 minutes or until pudding-like consistency. Strain to remove any lumps; scrape into a clean bowl. Gently fold in ROLO Minis until melted and smooth. Cover the surface directly with plastic wrap; refrigerate for at least 2 hours or up to 2 days. 

Just before serving, whisk pastry cream until smooth; spoon into baked tart shells and top with reserved ROLO Minis.