Mini Fruit Tarts with Pastry Cream
Mini Fruit Tarts with Pastry Cream
Ingredients
For the Tart Shells
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 3 tablespoons ice water, plus more as needed
For the Pastry Cream
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar, divided
- 4 egg yolks, large
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cold, cut into small pieces
For the Fruit Topping
- 1 cup strawberries, hulled and sliced
- 1/2 cup blueberries, fresh
- 1/2 cup raspberries, fresh
- 1 kiwi, peeled and sliced
For the Glaze (Optional)
- 1/4 cup apricot jam
- 1 tablespoon water
Instructions
- 1
Prepare the tart dough: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min
- 3
Prepare the pastry cream: In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer around the edges. Remove from heat.
⏱️ 3 min
- 4
In a separate medium bowl, whisk together 1/4 cup of the granulated sugar, egg yolks, and cornstarch until smooth and pale. 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 pour the tempered egg mixture back into the saucepan with the remaining milk.
⏱️ 5 min
- 5
Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens significantly and comes to a boil. Continue to boil and whisk for 1 minute to ensure the cornstarch is fully cooked. Remove from heat and stir in the remaining 1/4 cup granulated sugar and vanilla extract.
⏱️ 5 min
- 6
Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps. Stir in the cold, cubed unsalted butter until melted and fully incorporated. Cover the surface of the pastry cream directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 1 hour, or until thoroughly chilled and firm.
⏱️ 5 min
- 7
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled tart dough to about 1/8-inch thickness. Cut out four circles slightly larger than your 4-inch tart pans. Gently press the dough into the tart pans, trimming any excess dough from the edges.
⏱️ 10 min•🌡️ 375
- 8
Prick the bottom of each tart shell several times with a fork. Line each shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 12-15 minutes, then remove the weights and parchment/foil. Continue to bake for another 3-5 minutes, or until the tart shells are lightly golden brown. Let cool completely on a wire rack.
⏱️ 18 min•🌡️ 375
- 9
Once the tart shells and pastry cream are completely chilled, spoon or pipe the pastry cream into each tart shell, spreading it evenly. Arrange the sliced strawberries, blueberries, raspberries, and kiwi decoratively on top of the pastry cream.
⏱️ 10 min
- 10
For the optional glaze: In a small saucepan, gently heat the apricot jam and water over low heat, stirring until the jam is melted and smooth. Strain the glaze through a fine-mesh sieve if desired. Lightly brush the warm glaze over the fruit to give it a beautiful shine and help preserve freshness.
⏱️ 3 min
- 11
Serve immediately or refrigerate until ready to serve. Enjoy your delicious mini fruit tarts!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Fruit Tarts with Pastry Cream
Ingredients
For the Tart Shells
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 3 tablespoons ice water, plus more as needed
For the Pastry Cream
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar, divided
- 4 egg yolks, large
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cold, cut into small pieces
For the Fruit Topping
- 1 cup strawberries, hulled and sliced
- 1/2 cup blueberries, fresh
- 1/2 cup raspberries, fresh
- 1 kiwi, peeled and sliced
For the Glaze (Optional)
- 1/4 cup apricot jam
- 1 tablespoon water
Instructions
- 1
Prepare the tart dough: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 5 min - 3
Prepare the pastry cream: In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer around the edges. Remove from heat.
⏱️ 3 min - 4
In a separate medium bowl, whisk together 1/4 cup of the granulated sugar, egg yolks, and cornstarch until smooth and pale. 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 pour the tempered egg mixture back into the saucepan with the remaining milk.
⏱️ 5 min - 5
Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens significantly and comes to a boil. Continue to boil and whisk for 1 minute to ensure the cornstarch is fully cooked. Remove from heat and stir in the remaining 1/4 cup granulated sugar and vanilla extract.
⏱️ 5 min - 6
Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps. Stir in the cold, cubed unsalted butter until melted and fully incorporated. Cover the surface of the pastry cream directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 1 hour, or until thoroughly chilled and firm.
⏱️ 5 min - 7
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled tart dough to about 1/8-inch thickness. Cut out four circles slightly larger than your 4-inch tart pans. Gently press the dough into the tart pans, trimming any excess dough from the edges.
⏱️ 10 min•🌡️ 375 - 8
Prick the bottom of each tart shell several times with a fork. Line each shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 12-15 minutes, then remove the weights and parchment/foil. Continue to bake for another 3-5 minutes, or until the tart shells are lightly golden brown. Let cool completely on a wire rack.
⏱️ 18 min•🌡️ 375 - 9
Once the tart shells and pastry cream are completely chilled, spoon or pipe the pastry cream into each tart shell, spreading it evenly. Arrange the sliced strawberries, blueberries, raspberries, and kiwi decoratively on top of the pastry cream.
⏱️ 10 min - 10
For the optional glaze: In a small saucepan, gently heat the apricot jam and water over low heat, stirring until the jam is melted and smooth. Strain the glaze through a fine-mesh sieve if desired. Lightly brush the warm glaze over the fruit to give it a beautiful shine and help preserve freshness.
⏱️ 3 min - 11
Serve immediately or refrigerate until ready to serve. Enjoy your delicious mini fruit tarts!
⏱️ 1 min