Name: Mini Fruit Tarts with Pastry Cream: 12 Irresistible Bites
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Cuisine: French
Ingredients: 1 ¾ cups whole milk; 5 egg yolks; ¼ teaspoon kosher salt; ½ cup granulated sugar; 3 tablespoons cornstarch; 2 teaspoons vanilla extract; ½ cup unsalted butter; 1 ½ cups all-purpose flour; ¼ cup powdered sugar; ¼ teaspoon kosher salt (for crust); 1 large egg; 1 teaspoon vanilla extract (for crust); Cold, unsalted butter (cut into cubes for crust)

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Mini Fruit Tarts with pastry cream are a delightful and elegant dessert that brings joy to any gathering. With buttery, flaky tart shells and a smooth, creamy homemade pastry cream filling topped with fresh, seasonal fruits, these tarts offer a perfect balance of textures and flavors. Imagine the moment when your guests take their first bite, their eyes lighting up with delight—it’s a culinary experience you won’t want to miss!

Why You’ll Love This Mini Fruit Tarts with

These Mini Fruit Tarts with are not only visually stunning, but they’re also incredibly versatile. Here are some reasons to adore them:

Perfect for any occasion, from birthdays to holidays.
Customizable with your favorite seasonal fruits.
Impresses guests with minimal effort.
Can be made ahead of time, saving you stress.
Ideal for parties or as an individual dessert option.
Deliciously rich pastry cream complements fresh fruit perfectly.

These tarts are also great for those exploring Mini Fruit Tart Recipes with a touch of elegance, making them a favorite among dessert lovers. They fit beautifully within the Dessert category and the French cuisine tradition.

Ingredients for Mini Fruit Tarts with

Gather these items:

1 ¾ cups whole milk
5 egg yolks
¼ teaspoon kosher salt
½ cup granulated sugar
3 tablespoons cornstarch
2 teaspoons vanilla extract
½ cup unsalted butter
1 ½ cups all-purpose flour
¼ cup powdered sugar
¼ teaspoon kosher salt (for crust)
1 large egg
1 teaspoon vanilla extract (for crust)
Cold, unsalted butter (cut into cubes for crust)

How to Make Mini Fruit Tarts with Step-by-Step

Step 1: Make the tart dough by combining 1 ½ cups all-purpose flour, ¼ cup powdered sugar, and ¼ teaspoon kosher salt in a food processor. Add cold ½ cup unsalted butter and pulse until pea-sized crumbs form. Add a large egg and 1 teaspoon vanilla extract, mixing until dough forms. Wrap and chill dough for at least 1 hour.
Step 2: Roll dough on a floured surface, cut rounds using a cutter, and press into mini tart pans. Prick with a fork and freeze for 20 minutes before baking.
Step 3: Preheat oven to 350°F (180°C). Bake tart shells for 15-20 minutes until golden. Let cool completely.
Step 4: To make the pastry cream, heat 1 ¾ cups whole milk and 2 teaspoons vanilla extract in a saucepan until simmering. Whisk together ½ cup granulated sugar, 3 tablespoons cornstarch, and 5 egg yolks. Gradually add the milk mixture to the egg mixture while whisking. Return to heat and cook until thickened. Remove from heat, add ½ cup unsalted butter, and let cool in the fridge.
Step 5: Once the pastry cream is cooled, pipe it into the cooled tart shells. Top with fresh fruit of your choice. Optionally, glaze with apricot jam for a shiny finish.

Pro Tips for the Best Mini Fruit Tarts with

Keep these in mind:

Use seasonal fruits for the best flavor.
Chill the pastry cream for better texture.
Glazing with apricot jam is optional but adds shine.
Consider making a gluten-free version by using almond flour instead of all-purpose flour.
For a unique twist, incorporate a layer of lemon curd beneath the pastry cream.

Best Ways to Serve Mini Fruit Tarts with

These Mini Fruit Tarts with pastry cream are delightful on their own, but here are a few serving ideas:

Pair with a dollop of whipped cream for extra richness.
Serve with a scoop of vanilla ice cream on the side.
Garnish with mint leaves for a refreshing touch.

How to Store and Reheat Mini Fruit Tarts with

To preserve freshness, store these tarts in an airtight container in the refrigerator. They can be kept for up to 3 days. If you need to reheat, do so gently in the oven—avoid microwaving to maintain the tart shell’s crispiness.

Frequently Asked Questions About Mini Fruit Tarts with

What’s the secret to perfect Mini Fruit Tarts with?

Using high-quality, fresh ingredients is key. Make sure the fruits are ripe and seasonal, and don’t skimp on the butter for the crust. These details ensure a delightful flavor and texture.

Can I make Mini Fruit Tarts with ahead of time?

Absolutely! You can prepare the tart shells and pastry cream in advance. Assemble them just before serving for the freshest taste and best presentation.

How do I avoid common mistakes with Mini Fruit Tarts with?

Avoid overbaking the tart shells; they should be golden but not dark. Also, make sure to chill the pastry cream adequately for the best consistency when filling the tarts.

Variations of Mini Fruit Tarts with You Can Try

If you’re feeling adventurous, here are some variations to consider:

Substitute the pastry cream with Mini Fruit Tarts with Custard for a different flavor profile.
Experiment with a chocolate tart crust for a unique dessert experience.
Try a mix of tropical fruits like mango and pineapple for a vibrant twist.
Explore No-Bake Mini Fruit Tarts options for a quick and easy version.

With these tips and recipes, your journey into the world of Mini Fruit Tarts with pastry cream will be both rewarding and delicious. Enjoy the smiles these tarts bring!

For more delicious recipes, check out our latest recipes or try making Cranberry Orange Pancakes for a delightful breakfast. If you’re interested in more dessert options, consider our Gingerbread Cookies with Maple Glaze for a festive treat!

Mini Fruit Tarts with Pastry Cream: 12 Irresistible Bites

Author: basmer
Total Time: 3 hours
Yield: 12 mini tarts 1x
Diet: Vegetarian

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Description

Mini fruit tarts with pastry cream are a delightful and elegant dessert made with buttery, flaky tart shells, smooth and creamy homemade pastry cream filling, and topped with fresh, seasonal fruits.

Instructions

Make the tart dough by combining flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until pea-sized crumbs form. Add egg and vanilla extract, mixing until dough forms. Wrap and chill dough for at least 1 hour.
Roll dough on a floured surface, cut rounds using a cutter, and press into mini tart pans. Prick with a fork and freeze for 20 minutes before baking.
Preheat oven to 350°F (180°C). Bake tart shells for 15-20 minutes until golden. Let cool completely.
To make the pastry cream, heat milk and vanilla extract in a saucepan until simmering. Whisk together sugar, cornstarch, and egg yolks. Gradually add the milk mixture to egg mixture while whisking. Return to heat and cook until thickened. Remove from heat, add butter, and let cool in the fridge.
Once the pastry cream is cooled, pipe it into the cooled tart shells. Top with fresh fruit of your choice. Optionally, glaze with apricot jam for a shiny finish.