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
Scale
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.
