If you’re searching for a delightful treat that effortlessly combines buttery crusts, luxuriously smooth pastry cream, and the freshest burst of fruit, look no further than this Mini Fruit Tarts With Pastry Cream Recipe. These charming little desserts bring a perfect balance of texture and flavor that’s bound to capture hearts at any gathering or simply as a special indulgence at home. Each mini tart offers a crisp, tender shell filled with creamy, luscious custard and crowned with vibrant berries, making it as pleasing to the eye as it is to the palate.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential in creating the perfect harmony in your mini fruit tarts. Each component plays a vital role—from the flaky tart shells to the rich pastry cream and the fresh fruit topping that adds a pop of color and natural sweetness.
- Butter (1/2 cup, unsalted, cold): Provides richness and flakiness to the tart dough.
- Egg (1 whole): Binds the dough together and adds tenderness.
- Powdered sugar (1/2 cup): Sweetens and creates a delicate crumb texture in the crust.
- Kosher salt (1/4 tsp for dough, 1/4 tsp for pastry cream): Balances sweetness and enhances flavors.
- Flour (2 cups): The structure base for the tart shells.
- Milk (1 3/4 cups): The creamy foundation for the luscious pastry cream.
- Vanilla extract (2 tsp): Adds aromatic sweetness and depth.
- Egg yolks (5): Create the rich, silky texture of the pastry cream.
- Granulated sugar (1/2 cup): Sweetens the pastry cream perfectly.
- Cornstarch (3 tbsp): Thickens the pastry cream to that silky consistency.
- Strawberries and Blueberries: Fresh fruits that bring vibrant color and a natural, juicy sweetness.
- Apricot jam (1 tbsp) and Water (1/2 tsp): Combine to create a shiny glaze that gives the tarts a beautiful finish.
How to Make Mini Fruit Tarts With Pastry Cream Recipe
Step 1: Prepare the Tart Dough
Start by blending the flour, powdered sugar, and salt in a food processor until combined. Then, add the cold butter and pulse until the mixture resembles coarse crumbs. Finally, mix in the egg until a smooth dough forms. Wrapping it and chilling this dough for at least an hour helps to relax the gluten and ensures a tender, flaky crust when baked.
Step 2: Shape and Chill the Tart Shells
Roll out the dough on a lightly floured surface and cut into rounds that fit your mini tart pans perfectly. Poke tiny holes in the bottoms to prevent puffing during baking. Freezing the shaped tart shells for 20 minutes before baking is crucial—it keeps the edges from slumping and helps the crust maintain a crisp texture.
Step 3: Bake the Tart Shells
Preheat your oven to 350°F (180°C). Bake the tart shells for about 15 to 20 minutes or until they take on a lovely golden-brown hue. Once baked, let them cool completely so the pastry cream won’t melt when you fill the shells, ensuring a clean, elegant presentation.
Step 4: Make the Pastry Cream
In a saucepan, gently heat the milk and vanilla extract just until simmering. In a separate bowl, whisk together the sugar, cornstarch, egg yolks, and salt until smooth. Slowly pour some of the hot milk into this mixture to temper the eggs, preventing curdling. Return everything to the pot and cook over medium heat, stirring constantly, until it thickens beautifully. Remove from heat and allow to cool completely before using—it’s this creamy custard that makes the Mini Fruit Tarts With Pastry Cream Recipe truly unforgettable.
Step 5: Assemble the Mini Fruit Tarts
Pipe or spoon the cooled pastry cream into each tart shell generously. Top with freshly sliced strawberries and plump blueberries for that irresistible color and fresh flavor. To finish, warm the apricot jam with water, then gently brush it over the fruit to create a stunning, glossy glaze that seals in freshness and impresses every time.
How to Serve Mini Fruit Tarts With Pastry Cream Recipe
Garnishes
For an added touch of elegance, sprinkle a little powdered sugar over the tarts right before serving or garnish with fresh mint leaves for a refreshing kick. These simple garnishes elevate the presentation and bring out subtle complementary flavors.
Side Dishes
Mini fruit tarts pair wonderfully with light accompaniments such as a dollop of whipped cream or a scoop of lemon sorbet. For a brunch or tea party, consider serving alongside a variety of herbal teas or a glass of sparkling wine to balance the sweetness.
Creative Ways to Present
Arrange the tarts on a tiered cake stand for a festive look or line them up on a rustic wooden board for a charming, casual vibe. You could even serve them in mini tart boxes as delightful party favors that guests will love to take home.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though they rarely last!), store the tarts in an airtight container in the refrigerator. They will keep fresh for up to two days, but the crust may start to lose its crispness, so it’s best to enjoy them sooner rather than later.
Freezing
While the tart shells can be frozen before baking, it’s not recommended to freeze the fully assembled Mini Fruit Tarts With Pastry Cream Recipe because freezing can alter the texture of the pastry cream and fresh fruit. To freeze shells, wrap them tightly and freeze for up to one month; bake straight from frozen, adding a few extra minutes to the baking time.
Reheating
For baked tart shells, a quick 5-minute warm-up in a 300°F (150°C) oven will refresh their crispness. However, do not reheat once filled with pastry cream and fruit, as this may melt the cream and soften the crust undesirably.
FAQs
Can I use store-bought tart shells for this recipe?
Absolutely! Using store-bought tart shells is a great shortcut, especially when you’re short on time. Just fill them with the homemade pastry cream and top with fresh fruit as described for a delicious and impressive dessert.
How long does the pastry cream take to cool?
Once cooked, it’s best to let the pastry cream cool to room temperature, which usually takes about 30 to 45 minutes. For faster cooling, cover the surface with plastic wrap to prevent skin formation and refrigerate it until fully chilled.
What fruits work best for these mini tarts?
While strawberries and blueberries are classic choices, you can get creative with raspberries, kiwi slices, or even thinly sliced peaches to add different colors and flavors. Just be sure the fruits are fresh and firm.
Can I make the pastry cream dairy-free?
Yes, you can substitute the milk with a plant-based milk such as almond or oat milk, but keep in mind this may slightly change the texture and taste. Experimenting with vanilla bean or extracts can help maintain flavor depth.
Is it necessary to brush the fruit with apricot glaze?
Brushing the fruit with apricot glaze is optional, but it really makes a difference in presentation. The glaze gives the fruit an appealing sheen and helps keep it fresh longer, making your Mini Fruit Tarts With Pastry Cream Recipe truly show-stopping.
Final Thoughts
I can’t recommend this Mini Fruit Tarts With Pastry Cream Recipe enough if you want to impress with a dessert that feels both elegant and approachable. It’s the kind of recipe that brings joy in every bite and smiles all around the table. Trust me, once you make these, they’ll become your go-to treat for celebrations or simply when you want to treat yourself with something deliciously special.
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Mini Fruit Tarts With Pastry Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 mini tarts
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delight in these Mini Fruit Tarts made with a buttery, crisp tart shell filled with rich, creamy vanilla pastry cream and topped with fresh strawberries and blueberries. Finished with a glossy apricot glaze for an elegant touch, these bite-sized treats are perfect for parties or an indulgent dessert.
Ingredients
Tart Dough
- 1/2 cup unsalted butter, cold
- 1 egg
- 1/2 cup powdered sugar
- 1/4 tsp kosher salt
- 2 cups all-purpose flour
Pastry Cream
- 1 3/4 cups milk
- 2 tsp vanilla extract
- 5 egg yolks
- 1/4 tsp kosher salt
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
Toppings and Glaze
- Fresh strawberries, sliced
- Fresh blueberries
- 1 tbsp apricot jam
- 1/2 tsp water
Instructions
- Prepare the Tart Dough: In a food processor, combine the flour, powdered sugar, and kosher salt. Add the cold, unsalted butter and pulse until the mixture resembles coarse crumbs. Incorporate the egg and mix until a dough forms. Wrap the dough in plastic wrap and chill it in the refrigerator for at least one hour to firm up.
- Shape and Freeze Tart Shells: Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Cut rounds to fit mini tart pans or a mini muffin tin. Place the rounds into the pans, gently pressing into shape. Use a fork to poke holes in the bottom of each shell to prevent puffing. Freeze the tart shells for 20 minutes to help them hold their shape during baking.
- Bake the Tart Shells: Preheat your oven to 350°F (180°C). Bake the frozen tart shells for 15 to 20 minutes, or until they turn a lovely golden brown. Remove from the oven and allow them to cool completely on a wire rack.
- Make the Pastry Cream: In a saucepan, combine the milk with vanilla extract and heat over medium until it just begins to simmer. In a separate bowl, whisk together the egg yolks, granulated sugar, cornstarch, and kosher salt until smooth. Gradually pour a small amount of the hot milk into the egg yolk mixture while whisking constantly to temper the eggs. Slowly return the mixture to the saucepan with the remaining milk and cook over medium heat, whisking continuously until thickened and bubbling. Remove from heat and strain through a fine sieve for smoothness. Cover with plastic wrap directly on the surface to prevent a skin from forming; cool completely.
- Assemble the Mini Tarts: Once the tart shells and pastry cream have cooled, pipe or spoon the pastry cream evenly into each tart shell. Top with fresh sliced strawberries and blueberries. For an optional finishing touch, warm the apricot jam with water until smooth and brush lightly over the fruit to create a shiny glaze.
Notes
- To prevent the tart dough from shrinking during baking, chill it well before rolling and after shaping.
- Poking holes (docking) in the tart shells prevents air bubbles and helps them bake evenly.
- Pastry cream can be made a day ahead and refrigerated; bring to room temperature before assembling.
- Apricot glaze adds shine and helps the fruit stay fresh longer but can be omitted if desired.
- Use fresh, ripe berries for best flavor and vibrant appearance.
