Description
Luscious mini fruit tarts celebrate summer’s sweetest treasures with buttery pastry and fresh seasonal berries. Rich cream and delicate fruit create a perfect harmony of flavors that will enchant you with each delectable bite.
Ingredients
Scale
Pie Crust Ingredients:
- 1 cup (120 g) all-purpose flour
- 1/2 cup (113 g) unsalted butter, cold and cubed
- 1/4 cup (30 g) powdered sugar
- 1/4 teaspoon salt
- 12 tablespoons (180 ml) cold water
Pastry Cream Ingredients:
- 1 cup (240 ml) milk
- 1/4 cup (50 g) granulated sugar
- 2 large egg yolks
- 2 tablespoons (15 g) cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons (28 g) unsalted butter
Topping Ingredients:
- Assorted fresh fruits (strawberries, blueberries, kiwi, raspberries)
- Optional: Apricot jam (for glazing)
Instructions
- Create a delicate pastry base by combining flour, powdered sugar, and salt in a mixing bowl. Incorporate cold butter using fingertips or a pastry cutter until the mixture resembles coarse crumbs.
- Gradually introduce cold water, tablespoon by tablespoon, until the dough coheres. Encase the dough in plastic wrap and refrigerate for 30 minutes to firm up.
- Heat the oven to 350°F (175°C), preparing for precise baking.
- On a flour-dusted surface, roll the chilled dough to a slim 1/8-inch thickness. Carefully cut circles matching mini tart pan dimensions.
- Gently press dough into tart pans, perforating the bottom with fork punctures to prevent rising. Bake for 12-15 minutes until edges turn golden brown, then allow to cool completely.
- Prepare the creamy filling by heating milk until it reaches a steaming point. Simultaneously, whisk sugar, egg yolks, and cornstarch in a separate bowl until completely smooth.
- Temper the egg mixture by slowly streaming hot milk while continuously whisking. Transfer back to the saucepan and cook over medium heat, stirring constantly until the cream thickens substantially.
- Remove from heat, folding in vanilla extract and butter. Allow the pastry cream to cool to room temperature.
- Assemble the tarts by generously spreading pastry cream into each crisp shell. Artfully arrange fresh fruits on top.
- Enhance the presentation by warming apricot jam and delicately brushing over the fruit for a glossy, professional finish.
Notes
- Always chill the butter and water when making pastry to ensure a flaky, tender crust that doesn’t become tough or dense.
- Use room temperature eggs for the pastry cream to prevent lumps and create a smooth, silky texture that blends seamlessly.
- Choose firm, ripe fruits like berries, kiwi, or mandarin segments that hold their shape and provide vibrant color and fresh flavor contrast.
- Brush warm apricot jam over fruits to create a professional glossy finish and help prevent the fruits from drying out quickly.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg