Description
Indulge in the delightful experience of Mini Fruit Tarts With Pastry Cream, a perfect dessert for any occasion! These charming mini tarts feature buttery tart shells filled with rich, homemade pastry cream and topped with vibrant, fresh fruits. Each bite offers a heavenly combination of creamy, fruity flavors and crisp textures that will leave your guests impressed. Ideal for both novice bakers and seasoned chefs, this recipe is simple yet elegant, making it a go-to treat for birthdays, dinner parties, or casual gatherings. Embrace the versatility of this dessert by customizing it with your favorite seasonal fruits for a unique twist every time.
Ingredients
Scale
- 1/2 cup Butter (unsalted, cold)
- 1 Egg
- 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
- Make the tart dough by blending flour, powdered sugar, and salt in a food processor. Add cold butter until crumbly. Mix in egg until a dough forms. Chill for at least an hour.
- Roll out the dough and cut into small rounds to fit mini tart pans. Poke holes in the bottom and freeze for 20 minutes.
- Preheat oven to 350°F (180°C) and bake tart shells for 15-20 minutes until golden brown. Cool completely.
- Prepare pastry cream by simmering milk with vanilla extract. In another bowl, whisk sugar and cornstarch with egg yolks; gradually add reserved milk to temper. Cook until thickened.
- Pipe cooled pastry cream into each tart shell and top with fresh fruit. Optionally brush with an apricot glaze.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart (60g)
- Calories: 220
- Sugar: 12g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg