Save Delicate, buttery tart shells filled with luscious pastry cream and topped with a vibrant assortment of fresh fruits, beautifully arranged in a circle for an eye-catching presentation.
Pair with a glass of Moscato d&Asti for a delightful dessert experience
Ingredients
- For the Tartlet Shells: 1 1/4 cups (160 g) all-purpose flour, 1/2 cup (115 g) unsalted butter, cold and cubed, 1/4 cup (30 g) powdered sugar, 1 egg yolk, 2 tbsp cold water, Pinch of salt
- For the Pastry Cream: 1 cup (240 ml) whole milk, 2 tbsp (25 g) granulated sugar, 1 tbsp (8 g) cornstarch, 2 egg yolks, 1/2 tsp vanilla extract, 1 tbsp (15 g) unsalted butter
- For the Fruit Topping: 1/2 cup (50 g) strawberries, sliced, 1/2 cup (50 g) blueberries, 1/2 cup (50 g) kiwi, peeled and diced, 1/2 cup (50 g) raspberries, 2 tbsp apricot jam (for glaze, optional)
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C)
- Make Dough:
- In a bowl, combine flour, powdered sugar, and salt Add cold butter and rub in until mixture resembles coarse crumbs
- Form Dough:
- Mix in the egg yolk and cold water until dough forms Shape into a disk, wrap, and chill for 15 minutes
- Prepare Tartlets:
- Roll out dough on a floured surface to 1/8 inch (3 mm) thick Cut into circles and press into mini tartlet pans Prick bases with a fork
- Bake Tartlets:
- Bake for 15 18 minutes until lightly golden Cool completely before filling
- Make Pastry Cream:
- Heat milk in a saucepan until steaming In a bowl, whisk egg yolks, sugar, and cornstarch until pale
- Combine Mixtures:
- Slowly pour hot milk into egg mixture, whisking constantly Return mixture to saucepan and cook over medium heat, whisking until thickened (about 2 3 minutes)
- Finish Pastry Cream:
- Remove from heat, stir in butter and vanilla Transfer to a bowl, cover with plastic wrap touching the surface, and chill
- Fill Tartlets:
- Once cooled, spoon or pipe pastry cream into tartlet shells
- Arrange Fruit:
- Arrange fruits in a circular pattern on top of the cream
- Glaze Fruit:
- Warm apricot jam with 1 tsp water and brush over fruit for a glossy finish, if desired
Save Nutritional Information per serving: Calories 185, Total Fat 10 g, Carbohydrates 21 g, Protein 3 g
Required Tools
Mixing bowls, Whisk, Rolling pin, Mini tartlet pans (12), Saucepan, Pastry brush (for glaze)
Category and Details
Category Dessert, Difficulty Easy, Cuisine French, Yield 12 mini tartlets, Diet Vegetarian
Timing
Preparation Time 30 minutes, Cooking Time 20 minutes, Total Time 50 minutes
Save Enjoy these mini fruit tartlets fresh for the best taste and presentation
Recipe Q&A Section
- → What type of flour is best for tartlet shells?
All-purpose flour works well to create tender yet sturdy tartlet shells that hold their shape during baking.
- → How do you achieve a smooth pastry cream?
Whisking egg yolks, sugar, and cornstarch before tempering with warm milk prevents lumps, resulting in a silky smooth cream once cooked.
- → Can I use other fruits for topping?
Yes, seasonal or preferred fresh fruits can be substituted to customize both flavor and appearance.
- → What is the purpose of glazing the fruit?
Brushing apricot jam glaze adds shine and helps preserve the fruit’s freshness and color.
- → How should the tartlet shells be stored before filling?
Once baked and cooled, shells can be stored airtight to maintain crispness until ready to fill and garnish.
- → Is chilling the pastry cream necessary?
Yes, chilling allows the cream to set properly and prevents it from melting the tart shells during assembly.