Description
Crisp, buttery tartlet shells filled with silky Italian pastry cream and topped with vibrant, fresh fruits—these mini fruit tarts are elegant, colorful, and perfect for any celebration.
Ingredients
- 1 ½ cups (354 ml) whole milk
- 1 strip lemon rind
- 3 egg yolks
- ⅓ cup (66 g) granulated sugar
- ¼ cup (30 g) all-purpose flour
- 1 teaspoon vanilla extract
- 4 ounces (120 g) unsalted butter, room temperature
- ⅓ cup (66 g) granulated sugar
- 1 teaspoon finely grated lemon zest
- 1 large egg, room temperature
- 2 cups (250 g) all-purpose flour
- Pinch of salt
- 1 tablespoon apricot jam or conserve
- Water as needed
- 4 oz (115 g) blueberries
- 4 oz (115 g) raspberries
- 2 kiwi fruits
Instructions
- Heat the milk and a strip of lemon zest in a medium saucepan over medium heat until steaming but not boiling. Remove from heat.
- In a bowl, whisk the egg yolks, sugar, and flour until smooth. Slowly whisk the hot milk into the egg mixture. Stir in the vanilla extract.
- Pour the mixture back into the saucepan over medium heat. Whisk constantly until it thickens and comes to a boil. Simmer for 1 minute to cook the flour.
- Pour the pastry cream into a bowl, cover with plastic wrap pressed onto the surface, and cool for 10-15 minutes. Chill in the refrigerator until cold.
- Beat the butter with an electric mixer until creamy. Add sugar and lemon zest, and beat until combined.
- Lightly beat the egg, then gradually add it, mixing well after each addition.
- Use a wooden spoon to work in the flour and salt until combined. Knead lightly on a floured surface until smooth. Wrap in plastic and chill for 30 minutes.
- Spray the mini tart pans with non-stick spray. Roll out half the dough between parchment paper to ¼ inch (5 mm) thickness. Cut circles to fit the tart pans.
- Press the dough into the pans, trim edges, and prick the base with a fork. Freeze for 30 minutes.
- Preheat the oven to 350ºF (180ºC). Bake for 12-14 minutes, until golden around the edges. Cool the tart shells on a wire rack.
- Heat the apricot jam in the microwave until liquid. Pass through a fine mesh strainer to remove any solids. Thin with water if needed for a brushable consistency.
- Spoon the chilled Italian pastry cream into the cooled tartlet shells and spread evenly.
- Arrange the blueberries, raspberries, and kiwi slices on top of the pastry cream, pressing gently into place.
- Lightly brush the fruit with the apricot glaze for a shiny finish.
- Refrigerate the tarts until ready to serve.
Notes
- The dough needs to chill for at least 30 minutes before rolling out.
- The tart shells can be baked ahead of time and stored for up to 2 days in an airtight container.
- Be sure to assemble the tarts just before serving for the freshest appearance.
- You can substitute other fresh fruits as preferred.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 tartlet
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 25 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 36 mg