Peach Balsamic Custard Tarts

Ingredients:

• 1 sheet of puff pastry, thawed
• 3 large egg yolks
• 1 whole egg
• 1/3 cup of sugar
• 1 tbsp all-purpose flour
• 1 cup of whole milk
• 1 tbsp Extra Virgin Olive Oil
• 1 tsp Peach White Balsamic (or any flavored balsamic you prefer)
• 1 tsp pure vanilla extract
• Optional: powdered sugar for dusting

Instructions:

• Preheat oven to 375ºF. Lightly grease a muffin tin or tart molds.
• Cut pastry into rounds and press into the muffin tin to form shells.
• In a saucepan, whisk together the egg yolks, whole egg, sugar, and flour until smooth.
• Slowly whisk in milk, olive oil, and balsamic. Place over medium-low heat and cook, stirring constantly, until the mixture thickens slightly (do not boil).
• Remove from heat and stir in vanilla. Let it cool slightly.
• Pour custard into the pastry shells, filling almost to the top.
• Bake for 20–25 minutes, or until the tops are golden and just set.
• Let tarts cool before removing from the tin. Dust with powdered sugar, if desired.