Microdosed Mini Boston Cream Tarts

Preheat the oven to 350°F. Weigh out all ingredients. Place almond flour on a baking sheet.

Once the oven is preheated, place almond flour in the oven and toast until golden brown in color, about 8 minutes. Remove from the oven and cool completely.

Combine toasted almond flour, sugar, and salt in a small bowl, and set these dry ingredients aside.

Place your unsalted butter and sugar in the bowl of a stand mixer with paddle attachment. Cream the butter and sugar until it is pale in color and fluffy, about 5 minutes.

Scrape the bowl well before adding egg yolks and almond extract. Mix well and scrape the bowl again, making sure there are no pockets of butter on the sides or bottom.

Add dry ingredients and mix well on low speed until combined. Form tart dough into a ball.

Place the dough ball on a piece of parchment paper, then place an additional piece of parchment paper on top of the ball. Roll out the dough to 1/8 inch thick. Rest in the fridge for 1 hour.

Use a tart ring to cut out the bottom of each tart, repeating until you have 6 tart shell “bottoms.” Use a knife or pizza wheel to cut out 6 strips that are 10 inches long by 1 inch wide. These will be the “walls” of your tart shells. Place each strip inside of a tart shell, making sure the bottom edge meets the bottom of the shell. Trim any additional dough using a small knife. Use a fork to poke the bottoms and sides of each tart shell.

Place the prepared tart shells in tart rings on a parchment-lined sheet tray and into the freezer for 1 hour. Once chilled properly, bake for 15 minutes, or until the tart crust is firm and deep golden brown. Remove from the oven, and cool completely before removing the baked shells from the tart rings.

Weigh out all ingredients. Place whole milk in a small saucepan over medium heat.

In a separate bowl, whisk together egg yolks, granulated sugar, corn starch, and salt until pale yellow in color.

Bring milk to a simmer. Slowly stream the milk into the yolk mixture while whisking well. Return mixture to saucepan and cook over medium heat while whisking constantly. Bring custard to a gentle boil. Once mixture bubbles, cook for 1 additional minute. Remove from heat. Whisk in vanilla and butter and mix until smooth.

Cover loosely with plastic wrap and place in the fridge to chill.

Weigh out all ingredients. Place Baking Bar servings and additional dark chocolate in a medium bowl.

Heat heavy cream over medium heat until it comes to a simmer. Pour warm cream over chocolate. Allow the mixture to sit for a few minutes, letting the cream melt the chocolate, before whisking to combine completely. Add butter and whisk until melted and smooth. Cool for 5 minutes before use.

Place chilled pastry cream into a large piping bag. Twist the top of the bag tightly. Cut a 1/2 inch slit at the tip of the bag.

Pipe a coil of pastry cream into a tart shell until it’s just over full. Repeat until all 6 tart shells are filled.

Place infused ganache into a large piping bag. Twist the top of the bag tightly. Cut a 1/2 inch slit at the tip of the bag.

Place a tart on the digital scale, then zero out the scale. Pipe 40 g of infused ganache over the top of the pastry cream. Remove tart from the scale and tap gently on the countertop to release any bubbles in the ganache. Repeat until all tarts are filled with ganache.

Chill for 20 minutes, or until ready to serve. Garnish with fresh whipped cream or buttercream. Don’t forget to mark each tart with the 2.5 mg dosage before serving it to your adult friends.