Save Delicate, buttery tart shells filled with luscious pastry cream and topped with a vibrant assortment of fresh fruits, beautifully arranged in a circle for an eye-catching presentation.
This recipe combines simple techniques with elegant presentation that I've enjoyed sharing at family gatherings.
Ingredients
- For the Tartlet Shells: 1 1/4 cups (160 g) all-purpose flour, 1/2 cup (115 g) unsalted butter, cold and cubed, 1/4 cup (30 g) powdered sugar, 1 egg yolk, 2 tbsp cold water, pinch of salt
- For the Pastry Cream: 1 cup (240 ml) whole milk, 2 tbsp (25 g) granulated sugar, 1 tbsp (8 g) cornstarch, 2 egg yolks, 1/2 tsp vanilla extract, 1 tbsp (15 g) unsalted butter
- For the Fruit Topping: 1/2 cup (50 g) strawberries, sliced, 1/2 cup (50 g) blueberries, 1/2 cup (50 g) kiwi, peeled and diced, 1/2 cup (50 g) raspberries, 2 tbsp apricot jam (for glaze, optional)
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C).
- Prepare Dough:
- In a bowl, combine flour, powdered sugar, and salt. Add cold butter and rub in until mixture resembles coarse crumbs.
- Form Dough:
- Mix in the egg yolk and cold water until dough forms. Shape into a disk, wrap, and chill for 15 minutes.
- Roll and Cut:
- Roll out dough on a floured surface to 1/8 inch (3 mm) thick. Cut into circles and press into mini tartlet pans. Prick bases with a fork.
- Bake Shells:
- Bake for 15 18 minutes until lightly golden. Cool completely before filling.
- Make Pastry Cream:
- Heat milk in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale.
- Combine Mixtures:
- Slowly pour hot milk into egg mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, whisking until thickened (about 2 3 minutes).
- Finish Pastry Cream:
- Remove from heat, stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap touching the surface, and chill.
- Fill Tartlets:
- Once cooled, spoon or pipe pastry cream into tartlet shells.
- Arrange Fruit:
- Arrange fruits in a circular pattern on top of the cream.
- Glaze Fruit:
- Warm apricot jam with 1 tsp water and brush over fruit for a glossy finish if desired.
Save This recipe always brings a smile when shared with loved ones during special celebrations.
Required Tools
Mixing bowls, whisk, rolling pin, mini tartlet pans (12), saucepan, pastry brush (for glaze)
Allergen Information
Contains wheat (gluten), eggs, dairy (milk, butter). Double-check ingredients for gluten and dairy if serving those with allergies.
Nutritional Information
Calories: 185, Total Fat: 10 g, Carbohydrates: 21 g, Protein: 3 g (per serving)
Save Enjoy these mini fruit tartlets as a light and elegant dessert perfect for any occasion.