Pin It 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.
This recipe always impresses my family with its beautiful design and delicious flavors
Ingredients
- 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
- 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
- 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
- Step 1:
- Preheat the oven to 350°F (175°C).
- Step 2:
- In a bowl combine flour powdered sugar and salt. Add cold butter and rub in until mixture resembles coarse crumbs.
- Step 3:
- Mix in the egg yolk and cold water until dough forms. Shape into a disk wrap and chill for 15 minutes.
- Step 4:
- 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.
- Step 5:
- Bake for 15 18 minutes until lightly golden. Cool completely before filling.
- Step 6:
- For the pastry cream Heat milk in a saucepan until steaming. In a bowl whisk egg yolks sugar and cornstarch until pale.
- Step 7:
- 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).
- Step 8:
- Remove from heat stir in butter and vanilla. Transfer to a bowl cover with plastic wrap touching the surface and chill.
- Step 9:
- Once cooled spoon or pipe pastry cream into tartlet shells.
- Step 10:
- Arrange fruits in a circular pattern on top of the cream.
- Step 11:
- Warm apricot jam with 1 tsp water and brush over fruit for a glossy finish if desired.
Pin It My family loves gathering around these tartlets especially during festive occasions
Notes
For a nutty variation add 2 tbsp ground almonds to the tart dough. Pair with a glass of Moscato dAsti for a delightful dessert experience.
Required Tools
Mixing bowls Whisk Rolling pin Mini tartlet pans (12) Saucepan Pastry brush (for glaze)
Allergen Information
Contains Wheat (gluten) Eggs Dairy (milk butter) Double-check ingredients for gluten and dairy if serving those with allergies.
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This mini fruit tartlet recipe is perfect for impressing guests while being simple to prepare
Recipe FAQs
- → What ingredients make the tartlet shells tender?
Cold unsalted butter rubbed into flour and powdered sugar helps create a flaky, tender shell with a delicate crumb.
- → How is the pastry cream thickened properly?
Whisking egg yolks with sugar and cornstarch before slowly adding hot milk, then cooking until thickened ensures a smooth, rich custard.
- → Can I use other fruits in the circular arrangement?
Absolutely, seasonal fruits like peaches, mango, or blackberries can be used for customized flavor and color.
- → What is the purpose of glazing the fruit topping?
Brushing warmed apricot jam adds a glossy finish and helps seal in freshness on the fruit surface.
- → How far in advance can the tartlet shells be prepared?
Shells can be baked ahead, cooled completely, and stored airtight for up to two days before filling.
- → Is it necessary to chill the pastry cream before filling?
Chilling pastry cream ensures it firms up for easier filling and helps maintain the shape beneath the fruit topping.