Print

Mini Fruit Tarts With Pastry Cream

Mini Fruit Tarts With Pastry Cream
Print Recipe

Mini Fruit Tarts With Pastry Cream are delightful bite-sized desserts featuring a crisp, buttery tart shell filled with smooth, velvety pastry cream and topped with fresh, vibrant fruit. Easy to make and customizable, these tarts combine elegance and freshness perfect for any occasion.

Ingredients

Scale

Tart Shell

  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 to 2 tablespoons cold water

Pastry Cream

  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 cups whole milk
  • 1 teaspoon vanilla extract

Fruit Topping

  • Fresh strawberries, sliced
  • Fresh blueberries
  • Kiwi, peeled and sliced
  • Peaches, peeled and sliced
  • Optional: apricot jam for glazing

Instructions

  1. Prepare the Tart Shells: Combine flour, sugar, and cold cubed butter in a bowl until the mixture resembles coarse crumbs. Add cold water gradually until the dough comes together. Chill the dough for at least 30 minutes. Roll out the chilled dough and press into mini tart pans. Dock the bottoms with a fork to prevent puffing. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until golden brown and crisp. Cool completely.
  2. Make the Pastry Cream: Whisk together egg yolks, sugar, and cornstarch until smooth and thickened. Heat milk until just below boiling. Slowly temper the hot milk into the egg yolk mixture, stirring constantly to prevent scrambling. Return the mixture to the stove and cook over medium heat, stirring constantly until it thickens to a custard-like consistency. Remove from heat, stir in vanilla extract, and cover with plastic wrap directly on the surface to prevent skin formation. Let it cool completely.
  3. Assemble the Tarts: Once tart shells and pastry cream have cooled, spoon or pipe the pastry cream into each shell. Arrange fresh fruit on top in a visually appealing way. Optionally, warm apricot jam and brush lightly over the fruit for a shiny glaze.
  4. Chill Before Serving: Refrigerate the assembled tarts for at least one hour to allow the pastry cream to set and flavors to meld. Serve chilled for optimal texture and taste.

Notes

  • Chill all ingredients and tools to achieve a flaky tart crust.
  • Temper eggs carefully by gradually adding hot milk to prevent scrambling.
  • Use fresh, ripe fruit to maximize flavor and presentation.
  • Do not skip chilling after assembly to let the cream set properly.
  • Brush fruit with warm apricot jam to keep tarts shiny and fresh longer.

Nutrition

Keywords: mini fruit tarts, pastry cream, dessert, fresh fruit, tart shells, baking, easy dessert

Find it online: https://cherrycooks.com/mini-fruit-tarts-with-pastry-cream/