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Mini Fruit Tarts With Pastry Cream

Mini Fruit Tarts With Pastry Cream
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Indulge in the delightful world of Mini Fruit Tarts With Pastry Cream, an exquisite dessert that brings together a buttery tart shell, luscious pastry cream, and vibrant fresh fruits. Perfect for any gathering or as a sweet treat at home, these mini tarts are not only visually appealing but also incredibly easy to make. The combination of textures—from the crisp shell to the smooth cream and juicy fruit—creates a harmonious bite that will leave your guests impressed. With their versatility, you can customize the toppings to match seasonal fruits, making them an adaptable choice for any occasion.

Ingredients

Scale
  • 1/2 cup Butter (unsalted, cold)
  • 1 Egg
  • 1/2 tsp Vanilla extract
  • 1/2 cup Powder 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. Prepare the tart dough by mixing flour, powdered sugar, and salt in a food processor. Add cold butter and blend until pea-sized pieces form. Mix in egg and vanilla extract until combined. Chill for 1 hour.
  2. Roll out the dough and cut into rounds to fit mini tart pans. Freeze for 20 minutes before baking at 350°F for 15-20 minutes or until golden brown.
  3. For the pastry cream, simmer milk with vanilla extract. In another bowl, whisk egg yolks with sugar and cornstarch; gradually mix in hot milk. Cook until thickened.
  4. Once cooled, fill tart shells with pastry cream and top with fresh fruits. Optionally glaze with warmed apricot jam mixed with water.

Nutrition

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