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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.

Ingredients

Scale
  • 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

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.

Find it online: https://cookingwithruth.com/irresistible-mini-fruit-tarts-with-pastry-cream-recipe/