Description
Mini Fruit Tarts With Pastry Cream are a delightful dessert that will elevate any occasion, from casual gatherings to formal celebrations. These bite-sized tarts feature buttery, flaky shells filled with rich homemade pastry cream and topped with an array of fresh, vibrant fruits. Each tart is a perfect blend of creamy and crunchy textures, making them not only visually appealing but also irresistibly delicious. Whether enjoyed at a brunch or as a sweet treat after dinner, these mini fruit tarts are sure to impress your guests and satisfy your sweet cravings.
Ingredients
Scale
- 1/2 cup unsalted butter (cold)
- 1 egg
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 3/4 cups milk
- 5 egg yolks
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- Fresh fruits (strawberries, blueberries, etc.)
- Apricot jam for glaze
Instructions
- In a food processor, combine flour, powdered sugar, and salt. Add cold butter and blend until pea-sized.
- Mix in egg and vanilla extract until a dough forms; avoid overmixing.
- Chill the dough for at least one hour.
- Roll out chilled dough and cut into rounds for mini tart pans.
- Fit rounds into pans, trim edges, and freeze for 20 minutes.
- Bake at 350°F (180°C) for 15–20 minutes until golden brown; cool completely.
- Prepare pastry cream by heating milk and mixing with whisked egg yolks, sugar, and cornstarch until thickened; cool completely.
- Fill cooled tart shells with pastry cream and top with fresh fruits; optionally glaze with apricot jam mixed with water.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 50mg
Keywords: Customize toppings with seasonal fruits like kiwi or raspberries for variety. Ensure to chill the dough thoroughly to prevent shrinking during baking.