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Mini Fruit Tarts With Pastry Cream

Mini Fruit Tarts With Pastry Cream
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Mini Fruit Tarts With Pastry Cream are delightful bite-sized desserts featuring a crisp, buttery crust filled with smooth, velvety pastry cream and topped with vibrant fresh fruits. Perfect for any occasion, these elegant tarts combine easy preparation with fresh flavors and colorful presentation, making them ideal for parties, special celebrations, or a sweet snack.

Ingredients

Scale

Tart Shell Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, cold and cut into pieces
  • 2 tablespoons granulated sugar
  • Pinch of salt

Pastry Cream Ingredients

  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 cups whole milk
  • 1 teaspoon vanilla extract

Fruit Topping

  • Fresh fruit such as strawberries, kiwi, blueberries, and raspberries (amount as needed for topping)
  • Powdered sugar, optional (for dusting)

Instructions

  1. Prepare the Tart Shells: Start by making a classical shortcrust pastry dough combining flour, butter, sugar, and salt. Chill the dough in the refrigerator for at least 30 minutes to ensure it holds its shape while baking. Roll the dough out to approximately 1/4 inch thickness, cut circles to fit mini tart pans or muffin tins, press the dough gently into each mold, and prick the bottoms with a fork. Bake at 350°F (175°C) for 15-18 minutes until golden brown. Allow the tart shells to cool completely before filling.
  2. Make the Pastry Cream: Whisk together egg yolks and sugar until pale and creamy, then stir in the cornstarch. Heat the milk with vanilla extract gently until warm but not boiling, then slowly combine it with the yolk mixture. Return to low heat on the stove, whisking continuously until the cream thickens. Remove from heat, cover with plastic wrap touching the surface to prevent skin forming, and chill until cold and set.
  3. Assemble the Mini Fruit Tarts: Spoon or pipe the chilled pastry cream evenly into the cooled tart shells. Wash and dry your choice of fresh fruit, then arrange them artfully on top of the cream to create colorful and inviting patterns. Optionally, dust with powdered sugar for an elegant finish.

Notes

  • Chill your utensils and ingredients to help achieve a smoother pastry cream texture.
  • Blind bake tart shells using pie weights or dried beans to avoid puffing.
  • Use ripe, fresh fruit for the best flavor and texture contrast.
  • Pipe the pastry cream for neat and uniform filling of tart shells.
  • Prepare tart shells and pastry cream a day ahead for easier assembly.

Nutrition

Keywords: mini fruit tarts, pastry cream, shortcrust pastry, fresh fruit tart, homemade dessert, easy fruit tarts

Find it online: https://eazyummy.com/mini-fruit-tarts-with-pastry-cream/