Description
Delightful mini fruit tarts featuring a buttery crust, silky pastry cream, and fresh seasonal fruits.
Ingredients
Scale
- 8 tbsp unsalted butter
- ½ cup granulated sugar
- ⅛ tsp salt
- 1 egg
- 250 g all-purpose flour (2 cups spooned and leveled)
- 2 cups whole milk
- 1 tsp vanilla extract or vanilla bean paste
- pinch of salt
- 5 large egg yolks
- 3 ½ tbsp cornstarch
- ½ cup granulated sugar
- 2 tbsp unsalted or salted butter (optional)
- Strawberries, blueberries, kiwi, peaches, etc.
Instructions
- Make Pastry Cream: In a saucepan, whisk together 2 cups whole milk, ½ cup granulated sugar, and a pinch of salt. Heat over medium, stirring regularly until warmed.
- Mix Eggs: In a separate bowl, combine 5 egg yolks and 3 ½ tbsp cornstarch. Whisk until smooth.
- Temper Eggs: Gradually add the warm milk mixture to the egg mixture, whisking continuously. Return the mixture to the saucepan.
- Thicken Cream: Cook over medium heat, stirring constantly until thickened and bubbly. Remove from heat. Add 1 tbsp butter and 1 tsp vanilla, then mix well.
- Cool Cream: Transfer the pastry cream to a bowl. Cover with plastic wrap, pressing it directly against the surface. Allow to cool.
- Make Tart Dough: Preheat the oven to 350°F (175°C). In a large bowl, cream together 8 tbsp unsalted butter and ½ cup granulated sugar until light and fluffy.
- Add Egg: Beat in 1 egg until combined.
- Incorporate Flour: Gradually add the 250 g all-purpose flour and ⅛ tsp salt, stirring until a dough forms.
- Form Tarts: Roll the dough into small balls. Press each ball into the bottom and up the sides of mini tart pans.
- Bake Tarts: Prick the base of each tart with a fork. Bake for 12-15 minutes or until golden. Cool completely.
- Assemble Mini Fruit Tarts: Fill cooled tart shells with pastry cream. Top with fresh fruit like strawberries, blueberries, kiwi, or peaches.
Notes
Chill the dough for at least 30 minutes to enhance flakiness. Use fresh, seasonal fruits for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 tart
- Calories: 220
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg