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Mini Fruit Tartlets with Pastry Cream

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Mini fruit tartlets made with buttery pastry shells, filled with silky vanilla pastry cream, and topped with an assortment of fresh fruits glazed in a shiny apricot jam for an elegant finish.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/3 cup powdered sugar
  • 1 egg yolk
  • 1–2 tbsp cold water
  • Pinch of salt
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 egg yolks
  • 1/4 cup cornstarch
  • 1 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 2 kiwis, peeled and thinly sliced
  • 1 green apple, thinly sliced
  • 6 strawberries, sliced
  • 6 fresh blackberries
  • 1/4 cup apricot jam (for glaze)
  • 1 tbsp water

Instructions

  1. Preheat oven to 350°F (175°C). In a food processor, combine flour, powdered sugar, and salt.
  2. Add cold, cubed butter and pulse until the mixture resembles breadcrumbs.
  3. Add egg yolk and cold water; pulse just until the dough comes together. Press into tartlet pans and chill for 15 minutes.
  4. Prick bottoms of tart shells with a fork and bake for 12–15 minutes, or until golden brown. Let cool completely.
  5. To make the pastry cream: Heat milk in a saucepan until just steaming.
  6. In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
  7. Gradually pour hot milk into the egg mixture, whisking constantly to temper.
  8. Return the mixture to the saucepan and cook over medium heat, stirring until thickened.
  9. Remove from heat and stir in butter and vanilla extract. Chill until set and cold.
  10. Fill each cooled tart shell with chilled pastry cream.
  11. Arrange sliced kiwi, apple, strawberries, and blackberries on top of the pastry cream.
  12. For the glaze, heat apricot jam with water, strain, and brush lightly over the fruit.
  13. Chill tartlets before serving for best texture and shine.

Notes

  • Ensure tart shells are fully cooled before filling to prevent melting the pastry cream.
  • Use any seasonal fruits of choice for topping.
  • Straining the glaze gives a smooth, glossy finish without fruit pulp.
  • Can be made a few hours in advance and stored in the refrigerator.

Nutrition

Keywords: fruit tartlets, mini fruit tarts, pastry cream tart, summer dessert, elegant tart recipe

Find it online: https://foodiecara.com/mini-fruit-tartlets-with-pastry-cream/