Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Mini Fruit Tarts With Pastry Cream

Mini Fruit Tarts With Pastry Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful experience of making Mini Fruit Tarts With Pastry Cream, a perfect treat for any occasion. These charming pastries feature buttery tart shells filled with rich, velvety pastry cream and topped with an array of fresh, colorful fruits. Whether you’re planning a party, celebrating a special event, or simply craving something sweet, these mini tarts will impress everyone at the table. Their beautiful presentation and customizable toppings make them an elegant addition to any dessert spread. With easy preparation steps and room for creativity, you’ll find these mini fruit tarts to be both a joy to make and a delight to eat.

  • Total Time: 55 minutes
  • Yield: Makes approximately 12 mini tarts 1x

Ingredients

Scale
  • 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
  • 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

Instructions

  1. 1. Make the Tart Dough: In a food processor, combine flour, powdered sugar, and salt. Add cold cubed butter and blend until crumbly. Mix in egg and vanilla until a dough forms. Chill for 1 hour.
  2. 2. Prepare Tart Shells: Roll out chilled dough and cut into rounds. Place in mini tart pans and freeze for 20 minutes.
  3. 3. Bake Tart Shells: Preheat oven to 350°F (180°C). Bake for 15-20 minutes until golden brown. Cool completely.
  4. 4. Prepare Pastry Cream: Heat milk and vanilla until simmering. Whisk egg yolks with sugar, cornstarch, and salt; temper with hot milk mixture. Cook until thickened.
  5. 5. Assemble Tarts: Fill cooled tart shells with pastry cream and top with sliced strawberries and blueberries. Brush fruit with melted apricot jam.
  • Author: Amanda
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini tart (45g)
  • Calories: 150
  • Sugar: 10g
  • Sodium: 70mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 60mg

Find it online: https://savorybeat.com/mini-fruit-tarts-with-pastry-cream/

save me