Mini Fruit Tarts With Pastry Cream

Mini Fruit Tarts with Pastry Cream are delightful little desserts that bring together a crispy crust, creamy filling, and vibrant fresh fruit. These bites of joy are perfect for any occasion, whether it’s a summer party, a family gathering, or just a special treat at home. With their beautiful presentation and delicious flavors, they are sure to be a hit with everyone!

Why Make This Recipe

Making Mini Fruit Tarts is a wonderful way to enjoy baking while creating a stunning dessert. The combination of buttery tart shells, rich pastry cream, and colorful fruits is not only eye-catching but also incredibly tasty. Plus, you can customize these tarts with your favorite fruits or seasonal ingredients. They are great for showcasing your baking skills and impressing your friends and family!

How to Make Mini Fruit Tarts With Pastry Cream

Ingredients:

1/2 cup unsalted butter, cold and cubed
1 egg
1/2 cup powdered sugar
1/4 teaspoon kosher salt
2 cups all-purpose flour
1 3/4 cups milk
2 teaspoons vanilla extract
5 egg yolks
1/4 teaspoon kosher salt
1/2 cup granulated sugar
3 tablespoons cornstarch
Fresh strawberries, sliced
Fresh blueberries
1 tablespoon apricot jam
1/2 teaspoon water

Directions:

Prepare the Tart Dough:
- Mix Dry Ingredients: In a food processor, combine the flour, powdered sugar, and salt. Pulse until combined.
- Add Butter: Add the cold, cubed butter and blend until the mixture resembles pea-sized crumbs. You can also do this by hand with a pastry cutter or your fingers.
- Form Dough: Add the egg and mix until the dough begins to come together. Avoid overmixing.
- Chill Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Prepare the Tart Shells:
- Roll Out Dough: On a floured surface, roll out the chilled dough into a rectangle.
- Cut and Shape: Use a round cutter or a bowl (1 inch larger than your mini tart pans) to cut out small rounds of dough. Press the dough into the mini tart pans and trim the edges. Prick the bottom of each tart with a fork.
- Freeze: Place the tarts in the freezer for at least 20 minutes.
- Bake: Preheat your oven to 350°F (180°C). Bake the tart shells for 15-20 minutes or until they are lightly golden brown. Allow them to cool.
Prepare the Vanilla Pastry Cream:
- Heat Milk: In a saucepan, heat the milk and vanilla extract until it starts to simmer. Remove from heat and set aside 1/4 cup of the milk.
- Mix Egg Yolks: In a small bowl, whisk together the sugar, cornstarch, and egg yolks.
- Temper Egg Yolks: Gradually whisk in the reserved 1/4 cup of hot milk to temper the egg yolks.
- Cook Cream: Return the saucepan to low heat and whisk in the egg yolk mixture. Cook, whisking constantly, until the mixture thickens. Be patient and avoid increasing the heat.
- Cool Cream: Transfer the cream to a bowl, cover with plastic wrap, and refrigerate until chilled and set (about 3 hours).
Assemble the Tarts:
- Fill Tarts: Transfer the chilled pastry cream to a piping bag fitted with a round tip. Pipe the cream into the cooled tart shells.
- Top with Fruit: Decorate with fresh fruit like sliced strawberries and blueberries.
- Optional Glaze: Mix apricot jam with water and brush over the fruit for a glossy finish.
- Serving: Enjoy these mini fruit tarts chilled. They’re a beautiful and delicious treat that’s sure to impress! Feel free to mix and match fruits according to your preference or what’s in season. These tarts are as versatile as they are tasty!

How to Serve Mini Fruit Tarts

Serve Mini Fruit Tarts chilled as a refreshing dessert after a meal or as sweet snacks for a gathering. They can also be placed on a dessert table as part of a larger spread. You can use small dessert plates for individual servings or arrange them on a platter for your guests to help themselves.

How to Store Mini Fruit Tarts

Mini Fruit Tarts are best enjoyed the day they are made, but they can be kept in the refrigerator for up to two days. Make sure to cover them with plastic wrap to prevent them from drying out. It’s best to add the fresh fruit just before serving to keep it looking fresh and vibrant.

Tips to Make Mini Fruit Tarts

Use cold ingredients when making the dough for a flaky crust.
Make sure the tart shells are fully cooled before filling them with pastry cream.
Experiment with different fruits like kiwi, peaches, or raspberries based on what’s in season or what you like.

Variation

You can try different flavors for the pastry cream, such as chocolate or lemon, to create uniquely flavored tarts. Adding a hint of lemon zest to the cream will also enhance the flavor and freshness.

FAQs

1. Can I make the pastry cream in advance?

Yes, you can make the pastry cream a day ahead and store it in the refrigerator until you are ready to assemble the tarts.

2. Can I freeze the tart shells?

Yes, you can freeze the baked tart shells for up to a month. Make sure they are completely cooled, then wrap them tightly in plastic wrap or place them in an airtight container.

3. What other fruits can I use?

You can use a wide variety of fruits for your tarts, such as sliced bananas, peaches, or even kiwi. Just choose fruits that complement the pastry cream well!