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 has become my go-to dessert for gatherings because it looks stunning yet is surprisingly simple to prepare.
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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)
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Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C).
- Make 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.
- Prepare Tartlets:
- 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 Mixture:
- 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 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 dessert always brings a smile when served at family celebrations.
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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
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Enjoy these vibrant mini tartlets as a perfect finish to any meal.
Recipe FAQs
- → What makes the tartlet shells flaky?
Using cold cubed butter rubbed into the flour creates small fat pockets that melt during baking, resulting in a tender, flaky texture.
- → How is the pastry cream thickened?
Cornstarch and egg yolks are whisked together, then cooked with heated milk until the mixture thickens into a smooth custard.
- → Can I use other fruits for the topping?
Absolutely, seasonal fruits or favorites like peaches, blackberries, or mango can be used to customize the colorful topping.
- → Why brush apricot jam over the fruit?
Warming and glazing fruits with apricot jam adds a shiny finish and a subtle sweetness that enhances their natural flavors.
- → How to prevent the tart shells from getting soggy?
Ensure shells are completely cooled before filling, and use a thick pastry cream to maintain structure and avoid sogginess.
