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.
Pair with a glass of Moscato d&Asti for a delightful dessert experience.
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
- Step 1:
- Preheat the oven to 350°F (175°C).
- Step 2:
- In a bowl, combine flour, powdered sugar, and salt. Add cold butter and rub in until mixture resembles coarse crumbs.
- Step 3:
- Mix in the egg yolk and cold water until dough forms. Shape into a disk, wrap, and chill for 15 minutes.
- Step 4:
- 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.
- Step 5:
- Bake for 15–18 minutes until lightly golden. Cool completely before filling.
- Step 6:
- For the pastry cream: Heat milk in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale.
- Step 7:
- 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).
- Step 8:
- Remove from heat, stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap touching the surface, and chill.
- Step 9:
- Once cooled, spoon or pipe pastry cream into tartlet shells.
- Step 10:
- Arrange fruits in a circular pattern on top of the cream.
- Step 11:
- Warm apricot jam with 1 tsp water and brush over fruit for a glossy finish, if desired.
Save Enjoy these mini tartlets as a family dessert during weekend gatherings.
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 These mini tartlets make a stunning and delicious centerpiece that’s perfect for any occasion.
Kitchen Questions
- → How do I prevent the tartlet shells from becoming soggy?
Ensure the shells are fully cooled before filling and consider brushing a thin layer of melted butter or chocolate inside to create a moisture barrier.
- → Can I use different fruits for topping?
Yes, seasonal fruits like mango, blackberries, or peaches can be used to customize the tartlets to your preference.
- → What is the best way to chill pastry cream?
Cover the surface of the cream directly with plastic wrap to prevent skin formation and chill it in the refrigerator for at least 2 hours.
- → How can I achieve a glossy finish on the fruit topping?
Lightly warm apricot jam with a little water and brush it over the arranged fruits to add a shiny glaze.
- → Is there a way to make the tartlet shells ahead of time?
Yes, bake the shells in advance and store them in an airtight container at room temperature for up to 3 days.