Mini Fruit Tarts With Pastry Cream

These Mini Fruit Tarts With Pastry Cream are the perfect bite-sized dessert for any occasion. Their buttery tart shells are filled with rich, homemade pastry cream and topped with a colorful array of fresh fruit. Whether you’re hosting a birthday party, a family gathering, or simply treating yourself, these tarts will impress everyone with their delightful flavors and beautiful presentation.

Why You’ll Love This Recipe

• Easy to Make: These mini fruit tarts come together quickly, making them perfect for both novice bakers and seasoned chefs.
• Versatile Filling: Switch up the fruits based on the season or your preference, creating endless variations of these delightful tarts.
• Impressive Presentation: The vibrant colors of the fresh fruit atop creamy pastry make these tarts look stunning on any dessert table.
• Perfect Portion Size: Mini tarts are easy to handle and offer just the right amount of sweetness for dessert lovers.
• Family-Friendly: Kids and adults alike enjoy the delicious combination of flavors and textures in each bite.

Tools and Preparation

Before diving into this delightful recipe, gather your tools for a seamless baking experience.

Essential Tools and Equipment

• Food processor or mixing bowl
• Rolling pin
• Mini tart pans
• Cookie cutter or round bowl
• Baking sheet
• Fork

Importance of Each Tool

• Food processor: Saves time by quickly combining ingredients for the tart dough, ensuring even mixing.
• Mini tart pans: Help achieve that perfect shape and size for your fruit tarts, making them visually appealing.
• Rolling pin: Essential for rolling out the dough evenly, which is key to achieving tender tart shells.

Ingredients

These mini fruit tarts are made with easy and buttery tart shells, filled with homemade pastry cream, and topped with fresh fruit.

For the Tart Shells

• 1/2 cup Butter (unsalted, cold)
• 1 Egg
• 1/2 tsp Vanilla extract
• 1/2 cup Powder sugar
• 1/4 tsp Kosher salt
• 2 cups Flour

For the Pastry Cream Filling

• 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

For Topping

• Strawberries
• Blueberries
• 1 tbsp Apricot jam
• 1/2 tsp Water

How to Make Mini Fruit Tarts With Pastry Cream

Step 1: Make the Tart Dough

Start by making the tart dough. In a food processor, add the flour, powdered sugar, and salt, and mix until combined.

Step 2: Blend in Butter

Add the cold cubed butter and blend until there are pea-sized pieces of butter. If you don’t have a food processor, you can do it by hand; just ensure your hands are cold while mixing in the butter.

Step 3: Add Egg Mixture

Then add the egg and vanilla extract. Mix until a dough forms but be careful not to overmix.

Step 4: Chill the Dough

Cover the dough with plastic wrap. Let it chill in the fridge for at least an hour to firm up.

Step 5: Roll Out Dough

Transfer the chilled dough onto a clean floured surface. Roll it out with a rolling pin into a rectangle about 1/8 inch thick.

Step 6: Cut Tart Rounds

Use a cookie cutter or round bowl (1 inch larger than your mini tart pans) to cut small rounds from the pastry.

Step 7: Place in Tart Pans

Place each round into the mini tart pans. Press down gently using your clean hands.

Step 8: Prepare for Baking

Trim off any extra edges from around the top. Make holes in the bottom of each pan with a fork. Place them in the freezer for at least 20 minutes to set.

Step 9: Bake Tart Shells

Preheat your oven to 180°C (350°F). Bake the tart shells for about 15-20 minutes or until they turn lightly golden brown. Remove from oven and let cool before adding filling.

How to Serve Mini Fruit Tarts With Pastry Cream

Mini fruit tarts with pastry cream are a delightful dessert that can be enjoyed in various ways. Here are some creative serving suggestions to enhance your experience.

Individual Servings

• Serve each mini tart on a small dessert plate for an elegant presentation.

Pair with Whipped Cream

• A dollop of freshly whipped cream adds a light and fluffy texture that complements the tarts beautifully.

Add Fresh Mint Leaves

• Garnish each tart with a sprig of fresh mint for a pop of color and a refreshing taste.

Accompany with Fruit Sauce

• Drizzle some berry or mango sauce on the plate for an extra burst of flavor and visual appeal.

Create a Dessert Platter

• Arrange multiple mini tarts on a large platter, mixing different fruits for variety, perfect for gatherings.

How to Perfect Mini Fruit Tarts With Pastry Cream

Creating the ideal mini fruit tarts takes some finesse. Here are essential tips to ensure your tarts turn out perfectly every time.

• Chill the Dough: Letting the dough rest in the fridge allows it to firm up, making it easier to handle and preventing shrinking during baking.
• Use Cold Ingredients: Cold butter and eggs help create a flakier crust when making the tart shells.
• Blind Bake: Pre-baking the tart shells ensures they remain crisp and don’t become soggy after adding the pastry cream.
• Smooth Pastry Cream: Stir the cream continuously while it thickens to avoid lumps and achieve a silky texture.
• Select Ripe Fruits: Choose fresh, ripe fruits for topping your tarts; they will enhance both flavor and presentation.
• Store Properly: Keep assembled tarts in the refrigerator until serving to maintain freshness and prevent sogginess.

Best Side Dishes for Mini Fruit Tarts With Pastry Cream

Mini fruit tarts can be complemented by several side dishes that balance their sweetness. Here are some great options:

1. Vanilla Ice Cream: A scoop of creamy vanilla ice cream pairs wonderfully with the fruity flavors of the tarts.
2. Greek Yogurt: Serve plain Greek yogurt alongside for a tart contrast that enhances the sweetness of the mini tarts.
3. Chocolate Ganache: Drizzling warm chocolate ganache over your tarts adds richness and decadence.
4. Fruit Salad: A fresh mix of seasonal fruits can lighten up the dessert table while echoing flavors from the tarts themselves.
5. Cheese Plate: A selection of mild cheeses balances sweetness, providing savory notes that complement dessert flavors.
6. Nut Brittle: Crunchy nut brittle can add texture contrast, making every bite more exciting.
7. Coffee or Tea: Offering coffee or herbal tea as beverages pairs well with desserts, enhancing enjoyment after meals.

Common Mistakes to Avoid

When making Mini Fruit Tarts With Pastry Cream, it’s vital to avoid common mistakes that can affect the outcome of your dessert. Here are some pitfalls to watch out for:

• Overworking the dough: Mixing the tart dough too much can make it tough. Handle it gently and only mix until it comes together.
• Skipping the chilling step: Not chilling the dough can lead to shrinkage during baking. Always refrigerate the dough for at least an hour.
• Ignoring oven temperature: Baking at a temperature that’s too high can burn the crust. Preheat your oven accurately to 180°C (350°F) to ensure even baking.
• Using warm ingredients: Warm butter or eggs can affect the texture of your pastry cream. Make sure all ingredients are cold before starting.
• Not filling immediately: Letting the tart shells sit too long before filling can make them soggy. Fill them soon after they cool down.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container in the refrigerator.
• Best consumed within 2-3 days for optimal freshness.

Freezing Mini Fruit Tarts With Pastry Cream

• Wrap each tart individually in plastic wrap.
• Store in a freezer-safe container for up to 2 months.

Reheating Mini Fruit Tarts With Pastry Cream

• Oven: Preheat to 180°C (350°F) and heat tarts for about 10 minutes until warm.
• Microwave: Use medium power for about 20 seconds; check frequently to avoid overheating.
• Stovetop: Place on a skillet over low heat for a few minutes, covering with a lid.

Frequently Asked Questions

If you have questions about making Mini Fruit Tarts With Pastry Cream, you’re not alone! Here are some common inquiries:

Can I use different fruits for topping?

Absolutely! You can customize your Mini Fruit Tarts With Pastry Cream with any seasonal fruits like kiwi, mango, or raspberries.

How do I make the pastry cream thicker?

To thicken your pastry cream, ensure you properly cook it and allow it to cool completely before using it in your tarts.

Can I prepare the tart shells ahead of time?

Yes! You can prepare and bake the tart shells a day in advance; just store them in an airtight container until you’re ready to fill them.

What is a good substitute for cornstarch?

You can use tapioca starch or arrowroot powder as alternatives if you don’t have cornstarch on hand.

Final Thoughts

These Mini Fruit Tarts With Pastry Cream are not only delightful but also versatile enough for any occasion. Feel free to experiment with various fruit toppings or add flavors like lemon zest to the pastry cream. Enjoy crafting these delicious treats!

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Mini Fruit Tarts With Pastry Cream

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• Author: Amelia
• Total Time: 50 minutes
• Yield: Makes approximately 12 mini fruit tarts 1x

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Description

Indulge in the delightful experience of Mini Fruit Tarts With Pastry Cream, perfect for any gathering or as a personal treat. These charming bite-sized desserts feature buttery tart shells filled with rich, velvety homemade pastry cream and topped with an eye-catching assortment of fresh fruit. Their vibrant appearance and harmonious flavors make them a showstopper at birthday parties, family celebrations, or simply as a sweet escape after a long day. Plus, they are easy to customize with seasonal fruits, ensuring there’s always something new to enjoy. Impress your guests and satisfy your sweet tooth with these delightful mini tarts!

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Ingredients

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• 1/2 cup unsalted Butter (cold)
• 1 Egg
• 1/2 tsp Vanilla extract
• 1/2 cup Powder sugar
• 1/4 tsp Kosher salt
• 2 cups Flour
• 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
• Strawberries
• Blueberries
• 1 tbsp Apricot jam
• 1/2 tsp Water

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Instructions

1. In a food processor or mixing bowl, combine flour, powdered sugar, and salt. Blend in cold butter until pea-sized pieces form.
2. Add egg and vanilla extract; mix until dough forms (avoid overmixing).
3. Chill dough wrapped in plastic for at least 1 hour.
4. Roll out chilled dough to about 1/8 inch thick; cut into rounds and fit into mini tart pans.
5. Freeze assembled tart shells for 20 minutes before baking at 180°C (350°F) for 15-20 minutes until golden brown.
6. Cool and fill with prepared pastry cream; top with fresh fruit and glaze if desired.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini fruit tart (45g)
• Calories: 150
• Sugar: 10g
• Sodium: 75mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 60mg