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.
I first served these mini fruit tartlets to my family and they were delighted by the buttery crust and fresh fruit flavors.
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 My family enjoys gathering around the table to admire the colorful fruit arrangement before digging in.
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 mini fruit tartlets as an elegant dessert perfect for any occasion.
Recipe FAQ
- → How do I achieve a flaky tartlet shell?
Use cold, cubed butter and handle the dough gently to create coarse crumbs before mixing. Chilling the dough before rolling helps maintain flakiness.
- → What is the best way to prepare the pastry cream?
Whisk egg yolks, sugar, and cornstarch together before slowly adding hot milk. Cooking over medium heat with constant whisking ensures smooth thickening without lumps.
- → Can I use other fruits for topping?
Yes, seasonal fruits work wonderfully. Choose firm, colorful fruits that hold shape well when arranged.
- → How do I keep the fruit topping glossy?
Warm apricot jam with a little water and gently brush over the fruits for a shiny finish that also seals in freshness.
- → Can tartlet shells be made in advance?
Absolutely, bake shells ahead and store in an airtight container to maintain crispness until ready to fill.