Mini Fruit Tarts with Pastry Cream Filling

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Mini Fruit Tarts with Pastry Cream Filling

Indulge your taste buds with a delightful treat that’s as beautiful as it is delicious! These Mini Fruit Tarts with Pastry Cream Filling are the perfect way to elevate your dessert game, whether for a special occasion or simply to satisfy your sweet cravings. With a crispy tart shell filled with luscious pastry cream and topped with an array of vibrant fresh fruits, each bite is a burst of flavor that will leave your guests asking for seconds. Ready to impress? Let’s dive into this easy yet elegant French recipe that will have everyone swooning!

Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: French
Serves: 12 tarts

Ingredients

  1. 1 package pre-made tart shells
  2. 1 cup milk
  3. 1/4 cup sugar
  4. 2 tablespoons cornstarch
  5. 2 large egg yolks
  6. 1 teaspoon vanilla extract
  7. Assorted fresh fruits (e.g., strawberries, kiwi, blueberries)

Instructions

  1. Begin by preheating your oven to 350°F (175°C) if you are using frozen tart shells that require baking. If your tart shells are already baked, you can skip this step.
  2. Take the pre-made tart shells out of their packaging and place them on a baking sheet, ensuring they are spaced evenly apart. If they need to be baked, follow the instructions on the package for the recommended baking time, usually around 10-15 minutes, until they are golden and crisp.
  3. While the tart shells are baking, prepare the pastry cream. In a medium saucepan, combine 1 cup of milk and 1/4 cup of sugar. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves and the milk is hot but not boiling.
  4. In a separate bowl, whisk together 2 tablespoons of cornstarch and 2 large egg yolks until smooth. Gradually add a small amount of the hot milk mixture to the egg yolks, whisking constantly to temper the eggs and prevent them from scrambling.
  5. Once the egg yolk mixture is warmed, pour it back into the saucepan with the remaining milk mixture. Continue to cook over medium heat, whisking constantly until the mixture thickens and comes to a gentle boil. This should take about 3-5 minutes.
  6. Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract. Pour the pastry cream into a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Allow it to cool to room temperature.
  7. Once the tart shells are baked and cooled, carefully remove them from the baking sheet and place them on a serving platter or individual plates.
  8. Once the pastry cream has cooled, spoon or pipe it into each tart shell, filling them generously but not overflowing.
  9. Prepare your assorted fresh fruits by washing them thoroughly. Slice the strawberries, peel and slice the kiwi, and keep the blueberries whole. Arrange the fruits artistically on top of the pastry cream in each tart.
  10. For an optional finishing touch, you can brush the fruits with a light glaze made from warmed apricot jam or a simple syrup to give them a shiny appearance.
  11. Chill the mini fruit tarts in the refrigerator for about 15-20 minutes before serving to allow the pastry cream to set and the flavors to meld.
  12. Serve the mini fruit tarts chilled and enjoy your delightful French dessert!

Tips

  1. Choose Quality Tart Shells: If you’re using pre-made tart shells, opt for high-quality ones to ensure a delicious base for your tarts. Some brands offer better texture and flavor than others.
  2. Perfect Your Pastry Cream: When cooking the pastry cream, make sure to whisk continuously to prevent the egg yolks from scrambling. This will ensure a smooth and creamy filling.
  3. Cool Properly: Cover the pastry cream with plastic wrap pressed directly onto its surface to avoid forming a skin. Allow it to cool completely before filling the tart shells for the best texture.
  4. Fruit Selection: Use a mix of colorful fruits for a visually stunning presentation. Seasonal fruits like strawberries, kiwi, and blueberries not only look great but also provide a variety of flavors.
  5. Glaze for Shine: For an extra touch, brush the fruits with a light glaze made from warmed apricot jam or simple syrup. This adds a beautiful shine and enhances the overall appearance of your tarts.
  6. Chill Before Serving: Allow the filled tarts to chill in the refrigerator for at least 15-20 minutes. This helps the pastry cream set and melds the flavors, making each bite even more enjoyable.
  7. Serve Fresh: These tarts are best served fresh, so try to assemble them shortly before serving to keep the tart shells crispy and the fruits vibrant.

Nutrition Facts

Calories: 164kcal

Carbohydrates: g

Protein: g

Fat: g

Saturated Fat: g

Cholesterol: 110mg

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