Irresistible Mini Fruit Tarts With Pastry Cream Recipe

The delightful aroma of freshly baked Mini Fruit Tarts With Pastry Cream fills the air, promising an explosion of flavors that dance on your palate. These little gems are a perfect harmony of buttery crust, creamy filling, and vibrant fruits that make your taste buds sing.

As I took my first bite of these luscious tarts during a family gathering, I was transported back to my childhood summers spent in my grandmother’s kitchen. The joy of creating something beautiful and delicious brought everyone together, making every occasion feel special.

I remember the delighted squeals from my niece when she spotted these beauties on the dessert table; they truly are crowd-pleasers!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Choose high-quality flour for the best texture in your tart crust.
• Unsalted Butter: Use cold butter to create a flaky crust; it’s worth the extra effort!
• Granulated Sugar: Just a touch is needed in the crust to balance flavors perfectly.
• Salt: A pinch enhances all the other flavors in your tart.
• Egg Yolks: These help create a rich, creamy pastry cream that holds everything together beautifully.
• Milk: Whole milk adds creaminess and richness to your pastry cream.
• Vanilla Extract: Pure vanilla extract brings warmth and depth to the flavor profile.
• Fresh Fruits: Use assorted seasonal fruits; berries, kiwi, and mango work wonderfully!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Mini Fruit Tarts With Pastry Cream

Prepare the Tart Crust: Start by preheating your oven to 350°F (175°C). In a bowl, mix flour, sugar, and salt. Cut in cold butter until crumbly. Add ice water gradually until dough forms.

Chill and Roll Out Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes. Once chilled, roll it out on a floured surface until it’s about 1/8 inch thick.

Form Tart Shells: Cut circles from the dough large enough to fit into your mini tart pans. Gently press each circle into the pan, ensuring a snug fit. Prick with a fork to avoid puffing up during baking.

Bake Tart Shells: Bake in the preheated oven for about 15-20 minutes or until golden brown. Remove from oven and allow to cool completely before adding filling.

Create Pastry Cream Filling: In a saucepan over medium heat, combine milk and vanilla extract until warm. In another bowl, whisk egg yolks with sugar until pale. Gradually add warm milk while whisking continuously.

Thicken Pastry Cream: Return mixture to saucepan over low heat and stir constantly until thickened (about 5-7 minutes). Remove from heat and let cool before filling tart shells.

Now you have everything you need for these Mini Fruit Tarts With Pastry Cream! Assemble them by spooning pastry cream into cooled tart shells and topping with your favorite fresh fruits. Serve immediately or chill briefly before serving for that perfect refreshing bite! Enjoy!

Perfecting the Cooking Process

Start by preparing the pastry cream first, allowing it to chill while you bake the tart shells. This sequence ensures everything is ready for assembly without delay.

Add Your Touch

Feel free to swap out fruits based on what’s in season or your personal favorites. You could even add a splash of citrus zest for an extra zing.

Storing & Reheating

Store mini fruit tarts in an airtight container in the fridge for up to two days. Avoid freezing them, as this affects the texture of the pastry and fruit.

Creating mini fruit tarts always reminds me of my grandmother’s kitchen, where laughter and sweet aromas filled the air during family gatherings.

FAQ

Can I use store-bought pastry cream?

Yes, using store-bought pastry cream can save you time without compromising flavor.

What fruits work best for mini fruit tarts?

Berries, kiwi, and peaches add vibrant colors and delicious flavors to your tarts.

How do I prevent the tart crust from getting soggy?

Pre-baking the crust until golden helps create a barrier against moisture from the filling.

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Mini Fruit Tarts with Pastry Cream

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Indulge in the delightful Mini Fruit Tarts with Pastry Cream, where a buttery crust meets creamy filling and vibrant fresh fruits. Perfect for any occasion, these tarts are not only visually stunning but also easy to make. Whether serving at a gathering or enjoying as a personal treat, each bite brings back memories of sweet summer days spent in the kitchen.

• Author: Jennifer
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: Makes approximately 6 mini tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, cold and diced
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 2–3 tbsp ice water
• 3 egg yolks
• 2 cups whole milk
• 1 tsp pure vanilla extract
• Assorted fresh fruits (berries, kiwi, mango)

Instructions

1. Preheat oven to 350°F (175°C). In a bowl, mix flour, sugar, and salt. Cut in cold butter until crumbly. Gradually add ice water until dough forms.
2. Wrap dough in plastic wrap; refrigerate for 30 minutes. Roll out on a floured surface to about 1/8 inch thick.
3. Cut circles for mini tart pans and press into pans. Prick with a fork to prevent puffing.
4. Bake for 15-20 minutes until golden brown; cool completely.
5. In a saucepan, warm milk and vanilla. Whisk egg yolks with sugar until pale; gradually combine with warm milk.
6. Return mixture to saucepan over low heat, stirring until thickened (about 5-7 minutes). Cool before filling tart shells.
7. Assemble by spooning pastry cream into cooled tart shells and topping with fresh fruits.

Nutrition

• Serving Size: 1 tart (50g)
• Calories: 220
• Sugar: 8g
• Sodium: 45mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 90mg

Keywords: Experiment with seasonal fruits or add citrus zest for extra flavor. Store tarts in an airtight container in the fridge for up to two days.