Mini Fruit Tarts
Mini Fruit Tarts
Ingredients
For the Pastry Cream
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
For Assembly
- 12 mini tart shells, pre-baked
- 1 cup fresh strawberries, sliced
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1/4 cup apricot jam
- 1 tablespoon water
Instructions
- 1
Prepare the pastry cream: In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 5 min
- 2
In a separate medium bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and pale.
⏱️ 3 min
- 3
Slowly temper the hot milk into the egg yolk mixture by gradually whisking about 1/2 cup of the hot milk into the egg mixture. Then, slowly pour the tempered egg mixture back into the saucepan with the remaining milk, whisking constantly.
⏱️ 3 min
- 4
Continue to cook the mixture over medium heat, whisking constantly, until it thickens to a pudding-like consistency and comes to a gentle boil. Boil for 1 minute, continuing to whisk.
⏱️ 5 min
- 5
Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until fully incorporated and smooth.
⏱️ 2 min
- 6
Pour the pastry cream into a clean bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 1 hour, or until completely chilled and firm.
⏱️ 60 min
- 7
Once the pastry cream is chilled, whisk it vigorously for a minute or two to smooth it out. Transfer the pastry cream to a pastry bag fitted with a round tip (or simply snip off the corner of a Ziploc bag).
⏱️ 5 min
- 8
Pipe the pastry cream into each pre-baked mini tart shell, filling it almost to the rim.
⏱️ 5 min
- 9
Arrange the fresh fruit (sliced strawberries, raspberries, and blueberries) decoratively on top of the pastry cream in each tart.
⏱️ 7 min
- 10
Prepare the apricot glaze: In a small microwave-safe bowl, combine the apricot jam and water. Microwave for 15-30 seconds, or until the jam is melted and smooth. Stir well.
⏱️ 1 min
- 11
Using a pastry brush, gently brush the warm apricot glaze over the fresh fruit on each tart. This will give them a beautiful shine and help preserve the fruit.
⏱️ 4 min
- 12
Serve immediately or refrigerate until ready to serve.
Kitchen Tools
Nutrition Facts (per serving)
Mini Fruit Tarts
For the Pastry Cream
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
For Assembly
- 12 mini tart shells, pre-baked
- 1 cup fresh strawberries, sliced
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1/4 cup apricot jam
- 1 tablespoon water
Instructions
- 1
Prepare the pastry cream: In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 5 min - 2
In a separate medium bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and pale.
⏱️ 3 min - 3
Slowly temper the hot milk into the egg yolk mixture by gradually whisking about 1/2 cup of the hot milk into the egg mixture. Then, slowly pour the tempered egg mixture back into the saucepan with the remaining milk, whisking constantly.
⏱️ 3 min - 4
Continue to cook the mixture over medium heat, whisking constantly, until it thickens to a pudding-like consistency and comes to a gentle boil. Boil for 1 minute, continuing to whisk.
⏱️ 5 min - 5
Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until fully incorporated and smooth.
⏱️ 2 min - 6
Pour the pastry cream into a clean bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 1 hour, or until completely chilled and firm.
⏱️ 60 min - 7
Once the pastry cream is chilled, whisk it vigorously for a minute or two to smooth it out. Transfer the pastry cream to a pastry bag fitted with a round tip (or simply snip off the corner of a Ziploc bag).
⏱️ 5 min - 8
Pipe the pastry cream into each pre-baked mini tart shell, filling it almost to the rim.
⏱️ 5 min - 9
Arrange the fresh fruit (sliced strawberries, raspberries, and blueberries) decoratively on top of the pastry cream in each tart.
⏱️ 7 min - 10
Prepare the apricot glaze: In a small microwave-safe bowl, combine the apricot jam and water. Microwave for 15-30 seconds, or until the jam is melted and smooth. Stir well.
⏱️ 1 min - 11
Using a pastry brush, gently brush the warm apricot glaze over the fresh fruit on each tart. This will give them a beautiful shine and help preserve the fruit.
⏱️ 4 min - 12
Serve immediately or refrigerate until ready to serve.