With a delightful texture that is lightly sweetened, this gluten and grain free Chēbē dough cups rich and decadent custard that is to die for. If you can resist them, the tarts can be held in the fridge overnight or in a freezer for delayed gratification.
- 1 package (7.5 oz) Chebe All Purpose or Original Mix
- 3 Tbsp sugar
- 2 large eggs
- 2 Tbsp milk or milk substitute
- 3 Tbsp melted butter or oil if dairy free
- Egg wash blend 1 egg with 2 Tbsp water
- 12 cup muffin pan
- 2 large eggs
- ½ cup sugar
- 2 ½ tsp vanilla
- 1 ½ cups half & half or heavy cream
- cinnamon
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Preheat the oven to 400F.
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Prepare dough in a bowl by blending Chebe mix and sugar. With a fork blend in the eggs, milk and butter. Continue mixing with the fork for a minute then use your hands to blend it all together. The dough should be smooth and homogenous. This will yield about 420g (almost 15 oz) of dough.
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Separate the dough into 12 equal pieces. If you have a scale, each piece will weigh about 35g.
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Press each piece of dough into a muffin cup so that the bottom and the walls of the cups are covered by the dough.
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Poke holes in the bottom of the dough with the tines of a fork (so that it will not puff up too much in the oven).
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Brush the egg wash over all of the exposed dough. Bake for 12 – 15 minutes. (Meanwhile, start on the custard.) Remove tarts from to oven when done.
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If the dough puffs, just press it down with a measuring / teaspoon.
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When custard is done, spoon it into the tarts, filling to the rim.
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Reduce oven to 300F. Place tarts in the oven for 5 to 10 minutes.
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Remove and let cool so that the custard sets. Sprinkle with cinnamon. Serve at room temperature.
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In a pan, beat eggs and sugar thoroughly with a fork. Add vanilla and stir.
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Add half & half and stir well.
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Cook over medium heat stirring constantly until thickened (about 5 to 10 minutes).
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Transfer to a glass or ceramic bowl to cool for 5 to 10 minutes.
You can thicken the custard a little by adding diluted corn starch (mix 1 tsp water and ½ tsp corn starch) slowly while stirring the custard over the stove.
Store in an air-tight container in the refrigerator for a couple of days.
Store in an air-tight container in the freezer for a couple of weeks.