Vanilla-Buttermilk Tarts

Individual vanilla-buttermilk tartlets make impressive desserts. Garnish the tartlets with fresh fruit and basil sprigs for a delicious side dish.
Whisk together the sugar and flour in a heavy 3-quart saucepan; add the buttermilk and eggs and beat until smooth. Cook over medium heat, whisking constantly, for 7-8 minutes or until a pudding-like texture forms. Remove from heat and add vanilla paste. Cover and refrigerate for 4 to 24 hours.Meanwhile, bake the frozen tartlet cakes according to the package directions and let cool completely (about 30 minutes). Place the custard in the tartlet cakes and sprinkle with the desired filling just before serving.