Save to Pinterest 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.
I love serving these mini fruit tartlets at gatherings because their stunning appearance always impresses guests and the combination of creamy filling with fresh fruits is absolutely delightful.
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 oven:
- Preheat the oven to 350°F (175°C).
- Prepare 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 out dough:
- 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.
- Make pastry cream:
- Heat milk in a saucepan until steaming. In a bowl whisk egg yolks sugar and cornstarch until pale.
- Combine mixtures:
- 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 fruit:
- Arrange fruits in a circular pattern on top of the cream.
- Apply glaze:
- Warm apricot jam with 1 tsp water and brush over fruit for a glossy finish if desired.
Save to Pinterest My family gathers around the table excitedly whenever I bring out these mini tartlets; their smiles say it all.
Notes
For a nutty variation add 2 tbsp ground almonds to the tart dough. Pair with a glass of Moscato d&Asti for a delightful dessert experience.
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.
Save to Pinterest These mini fruit tartlets are perfect for any occasion and sure to become a family favorite.
Common Recipe Questions
- → How do I make the tartlet shells crisp?
Ensure the butter is cold and work it quickly into the flour to create a crumbly texture. Chill the dough before baking and bake until lightly golden for that perfect crispness.
- → What is the best way to prevent the pastry cream from curdling?
Temper the egg yolks by gradually whisking in the hot milk, then cook gently over medium heat while continuously whisking until thickened.
- → Can I use different fruits for the topping?
Absolutely! Seasonal fruits like peaches, blackberries, or citrus segments can be arranged similarly for variety and freshness.
- → Is the apricot glaze necessary?
It's optional but recommended as it adds a beautiful sheen and helps keep the fruit fresh and vibrant longer.
- → How far ahead can I prepare these tartlets?
Tartlet shells can be baked in advance and stored airtight; the pastry cream should be made the day of for best texture and freshness.