Print

Mini Fruit Tarts With Pastry Cream Recipe

Print Recipe

★★★★★

4.5 from 69 reviews

These Mini Fruit Tarts with Pastry Cream are delicate and delicious bite-sized desserts featuring a buttery tart shell filled with rich, smooth vanilla pastry cream and topped with fresh berries. Perfect for parties, teatime, or an elegant dessert, they combine a crisp crust, creamy filling, and vibrant fruit for a delightful balance of flavors and textures.

Ingredients

Scale

Tart Dough

  • 1/2 cup unsalted butter, cold, cubed
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/2 cup powdered sugar
  • 1/4 tsp kosher salt
  • 2 cups all-purpose flour

Pastry Cream

  • 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

Topping

  • Strawberries, washed and dried
  • Blueberries, washed and dried
  • 1 tbsp apricot jam
  • 1/2 tsp water

Instructions

  1. Make the Tart Dough: In a food processor, combine flour, powdered sugar, and salt. Add cold cubed butter and blend until pea-sized pieces form. If no food processor, cut butter into flour mixture by hand with cold hands. Add egg and vanilla extract, mixing until dough forms, avoiding overmixing. Wrap dough in plastic and chill for at least 1 hour.
  2. Roll and Cut Dough: On a floured surface, roll dough into a rectangle. Using a cookie cutter or a bowl slightly larger than the tart pans, cut rounds of dough. Place each round into mini tart pans, pressing gently to fit. Trim excess dough and prick the bottom with a fork. Freeze for at least 20 minutes.
  3. Bake Tart Shells: Preheat oven to 180°C (350°F). Bake tart shells for 15-20 minutes until lightly golden. Remove and cool on a rack.
  4. Prepare Pastry Cream: Heat milk and vanilla extract in a saucepan over high heat until simmering; remove from heat. Set aside 1/4 cup milk. In a bowl, whisk sugar and cornstarch together. Add egg yolks and mix until smooth. Gradually whisk in reserved milk to temper yolks.
  5. Cook Pastry Cream: Return milk mixture to low heat. Slowly whisk in egg yolk mixture continuously over medium-low heat until thickened, about 5-7 minutes, careful not to overheat or scramble eggs. Transfer to a bowl, cover tightly with plastic wrap, pressing onto the surface to prevent a skin, and refrigerate for several hours until chilled.
  6. Assemble Tarts: Fill a piping bag fitted with a round tip with chilled pastry cream. Pipe cream into cooled tart shells evenly.
  7. Add Fruit and Glaze: Top each filled tart with fresh strawberries and blueberries. For optional glaze, warm apricot jam and water, mix to combine, and brush over fruit for a shiny finish.

Notes

  • Ensure butter and hands are cold when making dough to achieve flaky crust.
  • Do not overmix dough to keep tart shells tender.
  • Freezing tart shells before baking helps maintain shape and prevents shrinkage.
  • Temper egg yolks carefully to avoid curdling in pastry cream.
  • Cover pastry cream surface with plastic wrap to prevent skin formation while chilling.
  • Prepare pastry cream a few hours ahead or the day before for best consistency.
  • Any fresh berries or seasonal fruit can be used as toppings.
  • The glaze is optional but adds a beautiful shine and subtle sweetness.

Keywords: Mini fruit tarts, pastry cream, tart shells, fresh berries, vanilla custard, bite-sized desserts

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