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.
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).
- 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.
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 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.