Mini Fruit Tarts With Pastry Cream Recipe
These elegant Mini Fruit Tarts With Pastry Cream are a delightful treat that combines a buttery, crisp shell with silky vanilla cream and a vibrant crown of fresh berries. I’ve perfected this recipe through extensive testing to ensure a foolproof, flaky crust and a perfectly set filling every time. They are the ultimate showstopper for any gathering, offering a professional bakery-quality dessert that’s surprisingly approachable to make at home.
PrintMini Fruit Tarts With Pastry Cream
Ingredients
Scale
- 1/2 cup Butter (unsalted, cold)
- 1 Egg
- 1/2 tsp Vanilla extract
- 1/2 cup Powder sugar
- 1/4 tsp Kosher salt
- 2 cups Flour
- 1 3/4 cups Milk
- 2 tsp Vanilla extract
- 5 Egg yolks
- 1/4 tsp Kosher salt
- 1/2 cup Granulated sugar
- 3 tbsp Cornstarch
- Strawberries
- Blueberries
- 1 tbsp Apricot jam
- 1/2 tsp Water
Instructions
- Start by making the tart dough. In a food processor, add the flour, powdered sugar, and salt, and mix until combined.
- Add the cold cubed butter, and blend until there are pea-sized pieces of butter. If you don't have a food processor, you can do it by hand, mixing the cold butter into the flour mixture. Make sure that your hands are cold.
- Then, add the egg, and the vanilla extract and mix until a dough forms. Try not to overmix the dough.
- Cover the dough with plastic wrap and let it chill in the fridge for at least an hour.
- Transfer the dough onto a clean floured surface and roll it with a rolling pin into a rectangle.
- Use a cookie cutter or a round bowl (1 inch larger than the mini tart pans) and cut small rounds of the pastry.
- Place the pastry inside the mini tart pans and press it down using your clean hands.
- Cut off the extra edges. Make holes in the bottom of the pan with a fork and place them in the freezer for at least 20 minutes.
- Bake in a 180c (350f) preheated oven for about 15-20 minutes or until the crust is a light golden brown color. Remove from the oven and let it cool while making the filling.
- Make the pastry cream
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