Description
Delicate mini fruit tarts with pastry cream showcase French patisserie elegance. Crisp buttery shells cradle silky cream, crowned with jewel-like seasonal fruits that invite sweet exploration.
Ingredients
Scale
- 2 cups (480 ml) flour
- ½ cup (113 g) unsalted butter, cold
- ½ cup (60 g) powdered sugar
- 1 large egg
- ¼ tsp kosher salt
- 1 ¾ cups (420 ml) milk
- 5 egg yolks
- ½ cup (100 g) granulated sugar
- 3 tbsps cornstarch
- 2 tsps vanilla extract
- ¼ tsp kosher salt
- strawberries
- blueberries
- 1 tbsp apricot jam
- ½ tsp water
Instructions
- Dough Preparation: Pulse flour, powdered sugar, and salt in a food processor until uniformly blended. Add cold cubed butter and process until mixture resembles coarse crumbs.
- Dough Formation: Incorporate egg and vanilla extract, mixing until dough comes together without overworking. Wrap in plastic film and refrigerate for one hour to firm up and enhance flavor.
- Tart Shell Shaping: Roll chilled dough on a floured surface to 1/8 inch thickness. Cut rounds slightly larger than tart molds, carefully pressing into each pan and trimming excess edges.
- Pre-Baking Technique: Prick dough bases with a fork to prevent rising. Freeze shells for 20 minutes to maintain structure, then bake at 180°C for 15-20 minutes until golden brown.
- Pastry Cream Base: Gently heat milk and vanilla in a saucepan until simmering. Whisk sugar, cornstarch, and egg yolks in a separate bowl until smooth.
- Custard Development: Gradually temper egg mixture with warm milk, whisking continuously. Return to low heat, stirring constantly until the cream thickens to a pudding-like consistency.
- Cream Chilling: Transfer pastry cream to a bowl, cover with plastic film touching the surface, and refrigerate until completely chilled.
- Final Assembly: Pipe chilled pastry cream into cooled tart shells, creating elegant swirls. Garnish with fresh berries or seasonal fruits.
- Finishing Touch: Optional glaze can be created by mixing apricot jam with water and gently brushing over the fruit for added shine and flavor.
Notes
- Chill Dough Strategically: Refrigerate pastry dough for at least one hour to prevent shrinkage and develop robust, tender texture during baking.
- Prevent Soggy Bottoms: Dock tart shells with fork marks and freeze before baking to maintain crisp, structural integrity and avoid moisture absorption.
- Temper Eggs Carefully: Gradually incorporate warm milk into egg mixture while whisking continuously to prevent scrambling and ensure silky smooth pastry cream.
- Seal Pastry Cream Surface: Cover chilled cream with plastic film directly touching the surface to prevent skin formation and maintain pristine texture.
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 200
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg