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.
This recipe combines simple techniques with elegant presentation that I've enjoyed sharing at family gatherings.
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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)
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Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C).
- Prepare 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.
- Roll and Cut:
- 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 Shells:
- 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 This recipe always brings a smile when shared with loved ones during special celebrations.
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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.
Nutritional Information
Calories: 185, Total Fat: 10 g, Carbohydrates: 21 g, Protein: 3 g (per serving)
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Enjoy these mini fruit tartlets as a light and elegant dessert perfect for any occasion.
