Save to Pinterest 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.
Pairing these mini tartlets with a glass of Moscato d&Asti makes for a delightful dessert experience.
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)
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.
Save to Pinterest These mini tartlets always bring smiles at family gatherings especially with everyone enjoying the fresh fruit toppings.
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.
Save to Pinterest This recipe combines simplicity and elegance for a delightful dessert suitable for any occasion.
Recipe FAQs
- → What is the best way to achieve a crisp tartlet shell?
Use cold, cubed unsalted butter and handle the dough minimally to keep it flaky. Chill the dough before rolling and bake at 350°F until lightly golden.
- → How do I prepare smooth pastry cream for the filling?
Whisk egg yolks, sugar, and cornstarch before gradually adding hot milk. Cook gently while whisking until thickened and smooth.
- → Can I use other fruits instead of those listed?
Yes, seasonal fruits work well and can be chosen based on preference or availability for vibrant color and fresh taste.
- → What is the purpose of glazing the fruit topping?
Applying a warm apricot glaze adds shine and a subtle sweet finish, helping fruits stay fresh longer and enhancing their appearance.
- → How far in advance can these be prepared?
Tartlet shells can be baked and stored in an airtight container ahead of time, and pastry cream should be chilled before assembly for best texture.