Directions

1. Preheat the oven to 375 degrees and have an ungreased mini-muffin tin at hand.
2. Cut the rolled dough into rounds, just larger than the wells of the mini-muffin tin. The top of a fluted shot glass works well as a cutter.
3. Gently press the dough rounds into the wells of the mini-muffin tin. Poke holes in the bottoms with a fork to vent, and bake until the crusts are just browned.
4. In a mixing bowl, beat the egg yolks and sugar until fluffy and smooth.
5. Sift the cornstarch to the egg mixture and whisk to incorporate.
6. In a saucepan, whisking, slowly bring the milk and vanilla to a simmer.
7. Whisking, pour ½ cup of the hot milk mixture into egg mixture to temper.
8. Add the tempered egg mixture to the saucepan with the remaining hot milk mixture and incorporate.
9. Whisking constantly, cook the custard until thickened, about 5 minutes. Remove from heat.
10. Stir the coconut oil into the custard.
11. Pour, spoon or pipe the custard into the crusts.
12. Chill the custard tartlets for 20-30 minutes before garnishing with fresh berries to serve.