Fruit Tarts
Fruit Tarts
Ingredients
For the shortcrust pastry
- 265 g all-purpose flour
- 135 g cold butter, cut into cubes
- 3 egg yolks
- 105 g sugar
- 1 pinch salt
For the filling
- as needed classic pastry cream, (refer to a previous recipe for its preparation)
- as needed fresh strawberries
- as needed fresh blueberries
- as needed fresh raspberries
Instructions
- 1
In a clear glass bowl, combine the 265 g all-purpose flour and the 135 g cold butter (cubed). Rub the cold butter into the flour with your hands until the mixture is crumbly.
⏱️ 5 min
- 2
Add the 105 g sugar, the 3 egg yolks (added one by one), and a pinch of salt to the bowl. Knead the mixture quickly with your hands until it forms a smooth dough.
⏱️ 5 min
- 3
Form the dough into a ball and wrap it in plastic film. Chill the wrapped dough for 30 minutes.
⏱️ 30 min
- 4
After chilling, divide the dough into approximately 8 equal portions using a dough cutter. Lightly dust a wooden cutting board with flour.
⏱️ 3 min
- 5
Take one portion of dough, dust it lightly with flour, and roll it out with a rolling pin until it is thin and roughly circular. Carefully lift the rolled-out dough and place it into a small fluted tartlet mold.
⏱️ 5 min
- 6
Press the dough gently into the mold to conform to its shape. Trim any excess dough around the edges of the mold using a knife. Prick the base of the dough-lined mold with a fork.
⏱️ 4 min
- 7
Blind bake the tartlet shells in a preheated oven at 180°C for about 15 minutes, or until they are golden brown. Remove the baked shells from their molds and let them cool completely.
⏱️ 15 min•🌡️ 180
- 8
Using a piping bag (with the tip cut off), pipe a generous amount of classic pastry cream into each cooled tartlet shell, creating a wavy pattern.
⏱️ 5 min
- 9
Decorate the filled tartlets with fresh berries. Some tartlets can be decorated with a mix of fruits (e.g., 5 whole strawberries and 4 blueberries), while others can be decorated with a single type of fruit (e.g., whole raspberries or whole blueberries).
⏱️ 3 min
Kitchen Tools
Fruit Tarts
For the shortcrust pastry
- 265 g all-purpose flour
- 135 g cold butter, cut into cubes
- 3 egg yolks
- 105 g sugar
- 1 pinch salt
For the filling
- as needed classic pastry cream, (refer to a previous recipe for its preparation)
- as needed fresh strawberries
- as needed fresh blueberries
- as needed fresh raspberries
Instructions
- 1
In a clear glass bowl, combine the 265 g all-purpose flour and the 135 g cold butter (cubed). Rub the cold butter into the flour with your hands until the mixture is crumbly.
⏱️ 5 min - 2
Add the 105 g sugar, the 3 egg yolks (added one by one), and a pinch of salt to the bowl. Knead the mixture quickly with your hands until it forms a smooth dough.
⏱️ 5 min - 3
Form the dough into a ball and wrap it in plastic film. Chill the wrapped dough for 30 minutes.
⏱️ 30 min - 4
After chilling, divide the dough into approximately 8 equal portions using a dough cutter. Lightly dust a wooden cutting board with flour.
⏱️ 3 min - 5
Take one portion of dough, dust it lightly with flour, and roll it out with a rolling pin until it is thin and roughly circular. Carefully lift the rolled-out dough and place it into a small fluted tartlet mold.
⏱️ 5 min - 6
Press the dough gently into the mold to conform to its shape. Trim any excess dough around the edges of the mold using a knife. Prick the base of the dough-lined mold with a fork.
⏱️ 4 min - 7
Blind bake the tartlet shells in a preheated oven at 180°C for about 15 minutes, or until they are golden brown. Remove the baked shells from their molds and let them cool completely.
⏱️ 15 min•🌡️ 180 - 8
Using a piping bag (with the tip cut off), pipe a generous amount of classic pastry cream into each cooled tartlet shell, creating a wavy pattern.
⏱️ 5 min - 9
Decorate the filled tartlets with fresh berries. Some tartlets can be decorated with a mix of fruits (e.g., 5 whole strawberries and 4 blueberries), while others can be decorated with a single type of fruit (e.g., whole raspberries or whole blueberries).
⏱️ 3 min