Description
Delicate mini fruit tarts showcase French patisserie elegance with silky pastry cream nestled in buttery shells. Seasonal berries crown these petite desserts, offering a perfect balance of creamy richness and fresh fruit that will delight guests at any elegant gathering.
Ingredients
Scale
Pastry Crust Ingredients:
- 2 cups flour
- ½ cup unsalted butter, cold
- ½ cup powdered sugar
- 1 egg
- ¼ teaspoon kosher salt
Pastry Cream Ingredients:
- 1 ¾ cups milk
- 5 egg yolks
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
Toppings and Glaze:
- Strawberries
- Blueberries
- 1 tablespoon apricot jam
- ½ teaspoon water
Instructions
- Create the tart base by combining flour, powdered sugar, and salt in a food processor until uniformly mixed.
- Incorporate cold cubed butter into the flour mixture, blending until butter resembles small pea-sized pieces, ensuring minimal handling to maintain a flaky texture.
- Add egg and vanilla extract, gently mixing until a cohesive dough forms without overworking the mixture.
- Wrap the dough in plastic film and refrigerate for at least one hour to solidify and enhance flavor development.
- On a lightly floured surface, roll out the chilled dough into an even sheet approximately 1/8 inch thick.
- Using a circular cutting tool, carefully cut dough rounds slightly larger than the mini tart molds.
- Delicately press the dough rounds into each tart pan, trimming excess edges and creating a smooth interior surface.
- Perforate the base with fork marks to prevent uneven rising, then freeze the prepared shells for 20 minutes to maintain structural integrity.
- Bake the tart shells in a preheated oven at 180°C until achieving a delicate golden-brown color, approximately 15-20 minutes.
- Prepare the pastry cream by heating milk and vanilla in a saucepan until it reaches a gentle simmer, then remove from heat.
- In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth and well-incorporated.
- Temper the egg mixture by gradually adding a small portion of warm milk while continuously whisking to prevent curdling.
- Return the milk to low heat, slowly incorporating the egg mixture while stirring constantly to create a smooth custard.
- Continue cooking the custard over medium-low heat, stirring consistently until the mixture thickens to a pudding-like consistency.
- Transfer the pastry cream to a clean bowl, cover with plastic film directly touching the surface, and refrigerate until completely chilled.
- Fill the cooled tart shells with pastry cream using a piping bag, creating elegant swirls of creamy filling.
- Artfully arrange fresh, vibrant berries or seasonal fruits atop the cream, creating an visually appealing presentation.
- Optional: Create a glossy fruit glaze by blending apricot jam with water, then gently brushing over the fruit for added shine and flavor.
Notes
- Chilling the dough is crucial for creating a flaky, tender crust that prevents shrinking during baking.
- Work with cold ingredients, especially butter, to maintain the delicate texture of the pastry shells.
- Tempering the egg yolks slowly prevents scrambling and ensures a smooth, silky pastry cream.
- Patience is key when cooking the pastry cream – low and slow heat develops the perfect consistency.
- Use fresh, ripe fruits to add vibrant flavor and a beautiful visual appeal to the tarts.
- The optional apricot glaze adds a professional touch and helps preserve the fruit’s freshness.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 215
- Sugar: 9 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 95 mg