Description
Delightful mini fruit tarts offer a perfect balance of buttery pastry and fresh seasonal fruits. Sweet miniature desserts provide a charming bite-sized treat you’ll adore for elegant gatherings or casual afternoon indulgence.
Ingredients
Scale
Tart Crust Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 1/2 cup (113 grams) unsalted butter, cold
- 1 egg
- 1/2 cup (60 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Pastry Cream Ingredients:
- 2 cups (480 milliliters) whole milk, room temperature
- 5 large egg yolks
- 1/2 cup (100 grams) granulated sugar
- 3 tablespoons cornstarch
Fruit Topping Ingredients:
- Fresh strawberries
- Fresh blueberries
- 1 tablespoon (15 milliliters) apricot jam
- 1/2 teaspoon water
Instructions
- Craft a delicate shortbread-like dough by blending flour, powdered sugar, and salt in a food processor. Incorporate cold butter until crumbly, then mix in egg and vanilla extract until a cohesive dough forms.
- Refrigerate the dough for 1 hour to enhance flavor and texture development.
- Preheat the oven to 350°F. Roll out chilled dough on a lightly floured surface and carefully cut rounds to fit mini tart molds. Gently press dough into each pan, then puncture the base with a fork to prevent rising.
- Freeze the prepared tart shells for 20 minutes to solidify the butter and maintain crisp edges.
- Bake the shells for 15-20 minutes until achieving a golden-brown color. Allow to cool completely on a wire rack.
- Create luxurious pastry cream by heating milk and vanilla in a saucepan. Simultaneously whisk sugar, cornstarch, and egg yolks in a separate bowl.
- Gradually temper the egg mixture by slowly adding warm milk, then return the combined liquid to the saucepan. Simmer over medium-low heat, continuously whisking until the cream thickens to a pudding-like consistency.
- Chill the pastry cream thoroughly in the refrigerator to set.
- Assemble the tarts by generously piping or spooning the cooled pastry cream into each crisp shell.
- Artfully arrange fresh fruit on top of the cream, creating an elegant visual display.
- Optional: Enhance the fruit’s appearance by brushing with a delicate glaze made from diluted apricot jam.
Notes
- Chill the dough thoroughly to prevent shrinkage and ensure a flaky, tender crust that holds its shape during baking.
- Blind bake the tart shells by using pie weights or dried beans to prevent the crust from puffing up and maintain a crisp texture.
- For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free blend, keeping the same proportions in the recipe.
- Customize the fruit topping by using seasonal fruits or a mix of berries, tropical fruits, or sliced stone fruits for variety and vibrant colors.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15-20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 240
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg