Mini Peach Tarts

Prepare the Peach Filling:

1. In a bowl, gently toss the sliced peaches, sugar, lemon juice, and vanilla extract.

2. Let the mixture sit while you prepare the rest.

Prepare the Pastry Cream:

1. Heat the milk, half the sugar, and vanilla in a saucepan until it simmers.

2. In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch.

3. Slowly pour the hot milk into the egg mixture while whisking.

4. Return the mixture to the saucepan and cook, whisking constantly, until thick.

5. Stir in the butter, then transfer to a bowl. Cover with plastic wrap and chill until cold.

Bake and Assemble:

1. Preheat your oven to 400°F.

2. Press a single Cheese Dot into each cup of an ungreased mini muffin pan, forming a shell.

3. Bake for 35 minutes, or until the shells are golden brown.

4. Remove from the oven and, let cool slightly.

5. Fill the shells with the chilled pastry cream and sliced peaches.

6. Drizzle any leftover peach juices over the top. Decorate with mint. Serve and enjoy!