ROLO Mini Tarts
What you need
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.