Description
These elegant Mini Fruit Tarts feature a crisp pastry shell filled with silky vanilla pastry cream and topped with fresh, vibrant seasonal berries.
Ingredients
1/2 cup granulated sugar
3 egg yolks, cold
3 tablespoons cornstarch
1 cup whole milk or 2%
1 cup heavy cream (36% fat)
2 tablespoons salted butter, cold
1 teaspoon vanilla bean paste
14 mini tart shells
2 cups assorted fresh berries or diced fruit
2 tablespoons apricot preserves
1 teaspoon water
Instructions
In a heatproof bowl, whisk the cold egg yolks and sugar until the mixture becomes pale and creamy. Add the cornstarch and whisk until combined.
In a saucepan, heat the milk and heavy cream until it just begins to simmer around the edges. Slowly stream the hot milk mixture into the egg mixture while whisking constantly to temper the eggs.
Pour everything back into the saucepan and cook over medium-low heat. Whisk constantly for 4-5 minutes until the cream has thickened significantly.
Remove from the heat and stir in the vanilla bean paste. Strain the pastry cream into a clean bowl to ensure it is perfectly smooth, then stir in the cold butter.
Cover the surface of the cream directly with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours.
Once chilled, whisk the pastry cream until smooth, pipe it into your mini tart shells, and top with your favorite assorted fresh berries. Gently melt the apricot preserves with 1 teaspoon of water and use a brush to coat the fruit for a beautiful shine.
Notes
Do not skip the straining step after cooking the pastry cream. Even if you whisk diligently, this final step guarantees the silky consistency required for a professional-grade filling.
Temperature matters. Make sure to keep your egg yolks cold initially, but ensure the butter stirred into the finished cream is cold as well to help emulsify the mixture.
Prevent skin formation. When covering your cream with plastic wrap, press the film so it is touching the surface of the custard directly to keep it perfectly smooth.
Chilling time. If time allows, chill the finished tarts for 1 hour before serving. This allows the cream to set slightly more, making them easier to handle and eat.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: French-inspired