Recipe - Individual Custard And Macaroon Tartlets

3 Storebought pie crusts;
(packaged flat and folded)
to make 12 individual
pastry tart shells in
ramekins
2 cup Heavy cream
1 cup Sugar
1 Vanilla bean; split in half
4 Egg yolks
12 small Coconut macaroons
1 cup Sweetened whipped cream
Fresh mint sprigs
Powdered sugar; in a shaker

Preheat oven to 350 degrees.

Cut out 12 pastry rounds 3 inches larger than the diameter of the ramekins
and pat into the small ramekins. Line the pastry with foil and weight down
with dried beans, rice or pie weights and bake for 5 to 8 minutes or until
pastry is light goldenbrown. Remove the foil and beans and set ramekins
aside.

In a sauce pot, combine the cream, sugar, and scraped vanilla bean. Bring
the cream up to a simmer to dissolve the sugar. Simmer for about 3 to 5
minutes. Remove from the heat and discard the vanilla bean. In a mixing
bowl, whisk the egg yolks until frothy. Temper the cream into the yolks.

Place a macaroon in the center of each pie shell. Pour the custard into the
shells. Place the ramekins in a warm water bath. Bake for 20 minutes or
until the custard is set and the top is golden brown. Remove from the oven.
Serve cold. Garnish with the whipped cream, mint, and powdered sugar.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A63 broadcast 10201997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11081997

Recipe by: Emeril Lagasse