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Mini Fruit Tarts With Pastry Cream

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  • Author: Margaret Williams
  • Total Time: 50 minutes
  • Yield: Makes approximately 12 mini fruit tarts 1x

Description

Indulge in the delightful experience of Mini Fruit Tarts With Pastry Cream, an elegant dessert that combines a buttery crust with a rich and creamy filling topped with vibrant fresh fruit. These mini tarts are perfect for any occasion, from casual gatherings to sophisticated celebrations. Their stunning presentation and customizable flavors will impress your guests and satisfy your cravings. Easy to prepare even for novice bakers, these tarts are a wonderful way to showcase seasonal fruits while providing a light and refreshing finish to your meal.

Ingredients

Scale
  • 1/2 cup unsalted butter (cold)
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/2 cup powdered sugar
  • 1/4 tsp kosher salt
  • 2 cups flour
  • 1 3/4 cups milk
  • 2 tsp vanilla extract
  • 5 egg yolks
  • 1/4 tsp kosher salt
  • 1/2 cup granulated sugar
  • 3 tbsp cornstarch
  • Strawberries
  • Blueberries
  • 1 tbsp apricot jam
  • 1/2 tsp water

Instructions

  1. Make the Tart Dough: In a food processor, blend flour, powdered sugar, and salt. Add cold cubed butter until pea-sized pieces form. Mix in egg and vanilla until a dough forms.
  2. Chill the Dough: Wrap the dough in plastic wrap and chill in the fridge for at least one hour.
  3. Roll Out the Dough: On a floured surface, roll out chilled dough into a rectangle.
  4. Cut and Place in Tart Pans: Use a cookie cutter to cut rounds and place them in mini tart pans, pressing gently. Freeze for at least 20 minutes after pricking holes in the bottoms.
  5. Bake the Tart Shells: Preheat oven to 350°F (180°C). Bake for about 15-20 minutes or until lightly golden brown. Cool before filling.
  6. Prepare Pastry Cream: Heat milk and vanilla extract until hot but not boiling. Whisk together egg yolks, sugar, cornstarch, and salt; gradually mix in hot milk while whisking continuously. Return to heat until thickened.
  7. Assemble Your Tarts: Fill cooled tart shells with pastry cream and top with fresh strawberries and blueberries. Glaze with melted apricot jam mixed with water before serving.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: One mini tart (45g)
  • Calories: 160
  • Sugar: 10g
  • Sodium: 80mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: <0g
  • Carbohydrates: 20g
  • Fiber: <1g
  • Protein: 3g
  • Cholesterol: 70mg

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Find it online: https://mylunchdays.com/mini-fruit-tarts-with-pastry-cream/