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 became a favorite in my family for special occasions thanks to its beautiful presentation and delightful taste.
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
- Preheat Oven:
- Preheat the oven to 350°F (175°C).
- Prepare Tartlet 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.
- Shape Tartlets:
- 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 Milk and Eggs:
- 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 Cream:
- Remove from heat stir in butter and vanilla Transfer to a bowl cover with plastic wrap touching the surface and chill.
- Fill Shells:
- 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 Sharing these tartlets with my family always brings smiles and joyful conversations around the table.
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 These mini fruit tartlets are a perfect combination of flavors and textures that will impress your guests every time.
Recipe FAQs
- → How do I achieve a crisp tart shell?
Use cold butter and handle the dough minimally. Chilling the dough before baking helps maintain flakiness and prevents shrinking.
- → What fruits work best for topping?
Strawberries, blueberries, kiwi, and raspberries provide vibrant colors and a balance of tart and sweet flavors, ideal for fresh topping.
- → How is the pastry cream made smooth?
Whisk egg yolks, sugar, and cornstarch before tempering with hot milk. Cook gently while stirring until thickened to avoid lumps.
- → Can I prepare the tartlet shells ahead of time?
Yes, bake and cool the shells, then store them airtight until ready to fill to maintain crispness.
- → What is the purpose of the apricot glaze?
The warm apricot jam brushed over the fruit adds a glossy finish and a subtle sweetness that enhances appearance and flavor.