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Mini Fruit Tarts With Pastry Cream

Delicious and visually stunning miniature tarts filled with silky pastry cream and topped with fresh fruits, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 tarts
Course: Dessert, Snack
Cuisine: American, French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pastry Cream
  • 4 large large egg yolks Use fresh egg yolks for best flavor.
  • 2 cups whole milk Bring to a simmer for tempering.
  • 1 cup granulated sugar Adds sweetness to the cream.
  • 1 tablespoon vanilla bean or extract Using real vanilla enhances flavor.
  • 1/4 cup cornstarch Used for thickening the pastry cream.
For the Tart Shells
  • 2 cups all-purpose flour Keep ingredients cold for best results.
  • 1/2 cup powdered sugar For a sweeter crust.
  • 1/2 cup unsalted butter Cold and cubed for mixing.
  • 1 large egg Helps bind the ingredients.
  • 1/4 teaspoon salt Enhances the flavor of the crust.
For Toppings
  • 2 cups mixed fresh fruits (strawberries, raspberries, blueberries, kiwi, mandarins) Choose ripe and seasonal fruits for best flavor.
  • 2 tablespoons apricot glaze or clear fruit glaze For shine and fruit preservation.
  • 1 sprig fresh mint For garnish.

Method
 

Making the Pastry Cream
  1. In a medium saucepan, heat the milk until simmering.
  2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
  3. Temporarily combine hot milk with egg mixture while whisking to temper the eggs.
  4. Return the mixture to the saucepan and cook over medium heat until thickened.
  5. Stir in the vanilla extract, then strain through a fine-mesh sieve.
  6. Cover with plastic wrap pressed against the surface and cool.
Preparing the Tart Shells
  1. In a mixing bowl, combine flour, powdered sugar, and salt.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Add the egg and mix until the dough comes together.
  4. Chill the dough in the refrigerator for at least 30 minutes.
  5. Roll out and fit into tartlet pans, then chill again.
  6. Blind bake the tart shells lined with parchment and weights until golden.
Assembling the Tarts
  1. Once shells are cooled, fill each with cooled pastry cream.
  2. Artfully arrange fresh fruit on top of the pastry cream.
  3. Lightly brush with apricot glaze for shine.
  4. Garnish with fresh mint.

Notes

Store tarts in an airtight container in the refrigerator for up to 2 days. Assemble close to serving for best texture.