Mini Fruit Tarts with Pastry Cream: A Delightful Dessert for Any Occasion
If you’re looking for a show-stopping dessert that’s as delicious as it is beautiful, these Mini Fruit Tarts with Pastry Cream are just what you need. With a crisp, buttery tart crust filled with rich vanilla pastry cream and topped with fresh, vibrant fruit, these little tarts are perfect for any occasion, from casual gatherings to elegant dinner parties.
Ingredients
Mini Tart Crust:
- ½ cup unsalted butter, cold 🧈
- 1 egg 🥚
- ½ cup powdered sugar 🍚
- ¼ teaspoon kosher salt 🧂
- 2 cups flour 🌾
Vanilla Pastry Cream:
- 1 ¾ cups milk 🥛
- 2 teaspoons vanilla extract 🍦
- 5 egg yolks 🥚
- ¼ teaspoon kosher salt 🧂
- ½ cup granulated sugar 🍬
- 3 tablespoons cornstarch 🌽
Toppings:
- Strawberries 🍓
- Blueberries 🫐
- 1 tablespoon apricot jam 🍑
- ½ teaspoon water 💧
Instructions
1. Prepare the Tart Crust
Start by making the tart dough. In a food processor, add the flour, powdered sugar, and salt. Mix until combined. 🥄
Add the cold cubed butter and blend until you have pea-sized pieces of butter throughout the mixture. If you don’t have a food processor, you can do this step by hand. Just be sure to keep your hands cold to avoid melting the butter. ❄️
Next, add the egg and vanilla extract. Mix until a dough forms, being careful not to overmix. 🥚
Wrap the dough in plastic wrap and refrigerate for at least an hour to let it chill. 🕒
2. Shape and Bake the Tart Shells
Once the dough has chilled, transfer it to a clean, floured surface. Roll it out into a rectangle with a rolling pin. 📏
Use a cookie cutter or a round bowl that is 1 inch larger than your mini tart pans to cut out small rounds of pastry. 🍪
Place the pastry rounds into the mini tart pans, pressing them down gently with your fingers. ✋
Trim the excess dough from the edges, then use a fork to make holes in the bottom of each tart shell. Freeze the tart shells for at least 20 minutes to help them keep their shape while baking. ❄️
Bake the tart shells in a preheated oven at 180°C (350°F) for 15-20 minutes, or until they are a light golden brown. Remove from the oven and let them cool while you prepare the filling. 🔥
3. Make the Vanilla Pastry Cream
To make the pastry cream, start by heating the milk and vanilla extract in a saucepan over medium-high heat. Bring it to a simmer, then remove from heat. Scoop out ¼ cup of the milk and set it aside. 🥄
In a separate bowl, whisk together the sugar and cornstarch. Add the egg yolks and whisk until smooth. 🥄
Gradually whisk in the ¼ cup of warm milk, tempering the egg yolks to prevent them from cooking too quickly. 🥛
Return the saucepan with the remaining milk to the stovetop over low heat. Slowly add the egg yolk mixture to the milk, whisking constantly. Continue to cook over medium-low heat, whisking constantly, until the mixture thickens. Be patient—it will be worth it! 🌡️
Transfer the pastry cream to a bowl, cover it tightly with plastic wrap, and refrigerate for a few hours until it is fully set and cooled. ❄️
4. Assemble the Mini Fruit Tarts
Once the pastry cream has chilled, transfer it to a piping bag fitted with a round tip. Pipe the pastry cream into the cooled mini tart shells. 🍰
Top each tart with a selection of fresh berries or other fruits of your choice. 🍓🫐
For an extra touch of elegance, make a simple glaze by mixing 1 tablespoon of apricot jam with ½ teaspoon of water. Brush the fruit with the glaze to give it a beautiful shine. 🍑
Enjoy Your Mini Fruit Tarts!
These Mini Fruit Tarts with Pastry Cream are a delightful treat that combines crisp, buttery pastry with silky smooth pastry cream and the fresh flavors of seasonal fruit. They’re sure to impress your family and friends—just be prepared for them to disappear quickly!
Enjoy your delicious Mini Fruit Tarts! 🍓🫐🍰
Tip: You can make the tart shells and pastry cream a day ahead to save time on the day you plan to serve them. Just store them separately in the refrigerator and assemble the tarts shortly before serving.
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Mini Fruit Tarts with Pastry Cream
Ingredients
Mini Tart Crust:
½ cup unsalted butter, cold 🧈
1 egg 🥚
½ cup powdered sugar 🍚
¼ teaspoon kosher salt 🧂
2 cups flour 🌾
Vanilla Pastry Cream:
1 ¾ cups milk 🥛
2 teaspoons vanilla extract 🍦
5 egg yolks 🥚
¼ teaspoon kosher salt 🧂
½ cup granulated sugar 🍬
3 tablespoons cornstarch 🌽
Toppings:
Strawberries 🍓
Blueberries 🫐
1 tablespoon apricot jam 🍑
½ teaspoon water 💧
Instructions
1️⃣ Start by making the tart dough. In a food processor, add the flour, powdered sugar, and salt, and mix until combined. 🥄
2️⃣ Add the cold cubed butter, and blend until there are pea-sized pieces of butter. If you don’t have a food processor, you can do it by hand, mixing the cold butter into the flour mixture. Make sure that your hands are cold. ❄️
3️⃣ Then, add the egg, and the vanilla extract and mix until a dough forms. Try not to overmix the dough. 🥚
4️⃣ Cover the dough with plastic wrap and let it chill in the fridge for at least an hour. 🕒
5️⃣ Transfer the dough onto a clean floured surface and roll it with a rolling pin into a rectangle. 📏
6️⃣ Use a cookie cutter or a round bowl (1 inch larger than the mini tart pans) and cut small rounds of the pastry. 🍪
7️⃣ Place the pastry inside the mini tart pans and press it down using your clean hands. ✋
8️⃣ Cut off the extra edges. Make holes in the bottom of the pan with a fork and place them in the freezer for at least 20 minutes. 🍴❄️
9️⃣ Bake in a 180°C (350°F) preheated oven for about 15-20 minutes or until the crust is a light golden brown color. Remove from the oven and let it cool while making the filling. 🔥
🔟 Make the pastry cream: Place a saucepan over high heat and fill it with the milk and vanilla extract. Let it simmer, and remove it from the heat. Scoop ¼ cup of the milk and set aside. 🥄
1️⃣1️⃣ In a small mixing bowl, add the sugar and cornstarch. Mix with a whisk until combined. Add the egg yolks and mix. 🥄
1️⃣2️⃣ Gradually add the ¼ cup of milk and mix constantly with a whisk. This step is used to temper the egg yolks and avoid them from cooking too fast. 🥛
1️⃣3️⃣ Move the saucepan with the milk to the stovetop over low heat and add the egg yolk mixture into the milk, mixing constantly with a whisk. 🔥
1️⃣4️⃣ Mix over medium-low heat and mix constantly with a whisk until the mixture thickens. Don’t increase the heat, be patient it will be worth it! 🌡️
1️⃣5️⃣ Transfer the mixture to a bowl and cover it with plastic wrap tightly. Place the bowl in the fridge. Allow it to set and cool for a few hours. ❄️
1️⃣6️⃣ Now it’s time to assemble the tarts! Transfer the pastry cream into a piping bag with a round tip. Pipe the custard inside the mini tart shells, and top the cream with washed and dried berries or fruit of your choice. 🍰
1️⃣7️⃣ Optional: Make a simple glaze by mixing 1 tablespoon of apricot jam with ½ teaspoon of water and brush the fruit with the glaze. 🍑
Enjoy your delicious Mini Fruit Tarts with Pastry Cream! 🍓🫐🍰