Save Delicate, buttery tart shells filled with luscious pastry cream and topped with a vibrant assortment of fresh fruits, beautifully arranged in a circle for an eye-catching presentation.
This recipe brings back fond memories of family gatherings where everyone enjoyed these colorful mini tartlets.
Ingredients
- For the Tartlet Shells: 1 1/4 cups (160 g) all-purpose flour, 1/2 cup (115 g) unsalted butter cold and cubed, 1/4 cup (30 g) powdered sugar, 1 egg yolk, 2 tbsp cold water, Pinch of salt
- For the Pastry Cream: 1 cup (240 ml) whole milk, 2 tbsp (25 g) granulated sugar, 1 tbsp (8 g) cornstarch, 2 egg yolks, 1/2 tsp vanilla extract, 1 tbsp (15 g) unsalted butter
- For the Fruit Topping: 1/2 cup (50 g) strawberries sliced, 1/2 cup (50 g) blueberries, 1/2 cup (50 g) kiwi peeled and diced, 1/2 cup (50 g) raspberries, 2 tbsp apricot jam (for glaze optional)
Instructions
- Preheat:
- Preheat the oven to 350°F (175°C).
- Make Dough:
- In a bowl, combine flour, powdered sugar, and salt. Add cold butter and rub in until mixture resembles coarse crumbs.
- Form Dough:
- Mix in the egg yolk and cold water until dough forms. Shape into a disk, wrap, and chill for 15 minutes.
- Roll and Cut:
- Roll out dough on a floured surface to 1/8 inch (3 mm) thick. Cut into circles and press into mini tartlet pans. Prick bases with a fork.
- Bake:
- Bake for 15–18 minutes until lightly golden. Cool completely before filling.
- Prepare Pastry Cream:
- Heat milk in a saucepan until steaming. In a bowl, whisk egg yolks sugar and cornstarch until pale.
- Combine:
- Slowly pour hot milk into egg mixture whisking constantly. Return mixture to saucepan and cook over medium heat whisking until thickened (about 2–3 minutes).
- Finish Cream:
- Remove from heat stir in butter and vanilla. Transfer to a bowl cover with plastic wrap touching the surface and chill.
- Fill Tartlets:
- Once cooled spoon or pipe pastry cream into tartlet shells.
- Arrange Fruits:
- Arrange fruits in a circular pattern on top of the cream.
- Glaze:
- Warm apricot jam with 1 tsp water and brush over fruit for a glossy finish if desired.
Pin it This recipe is perfect for family gatherings and special occasions where presentation matters.
Required Tools
Mixing bowls whisk rolling pin mini tartlet pans (12) saucepan pastry brush (for glaze)
Allergen Information
Contains Wheat (gluten) Eggs Dairy (milk butter) Double-check ingredients for gluten and dairy if serving those with allergies.
Nutritional Information
Calories 185 Total Fat 10 g Carbohydrates 21 g Protein 3 g per serving
Pin it Enjoy this elegant dessert that combines buttery tart shells with luscious cream and fresh fruit in every bite.
Frequently Asked Questions
- → How do I achieve a crisp tartlet shell?
Use cold, cubed butter rubbed into flour and powdered sugar until crumbly, then chill the dough before rolling it out. Baking until just golden ensures a crisp texture.
- → What is the best way to prevent pastry cream from lumping?
Temper the egg yolks by slowly adding hot milk while whisking constantly, then cook gently until thickened to avoid lumps.
- → Can I use different fruits for the topping?
Yes, seasonal fruits such as peaches, grapes, or blackberries can be substituted or combined to suit your preference.
- → Is glazing the fruit necessary?
Glazing with warmed apricot jam adds a glossy finish and helps preserve freshness, but it's optional.
- → How do I store the tartlets before serving?
Keep baked shells in an airtight container if made ahead. Once filled and topped, store refrigerated and consume within a day for best quality.