I have been dying to use kumquats in an innovative dessert. There is still some tweaking to do with the recipe in terms of amounts used. It seems that now the tartlets are not as sweet as some people may like them. Also, the kumquat was slightly masked by the vanilla and I already thought of a great way to extract the kumquat flavor. Instead of boiling the milk with chopped kumquat zest, I could prepare a thick kumquat sauce using the natural amount of sugar in the kumquats, and add this sauce to my filling. I have not tried it yet but it’s worth if the kumquat flavor stands out.