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Mini Fruit Tarts With Pastry Cream Recipe

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4.2 from 76 reviews

Delight in these elegant Mini Fruit Tarts with a buttery, flaky pastry crust filled with rich, smooth vanilla pastry cream and topped with fresh, vibrant strawberries and blueberries. Perfect for a sophisticated dessert or a charming party treat, these tarts combine classic French baking techniques with fresh fruit for a timeless dessert experience.

  • Total Time: 5 hours 5 minutes including chilling and cooling
  • Yield: 8 mini fruit tarts

Ingredients

Tart Dough

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

Pastry Cream

  • 1 3/4 cups whole milk
  • 2 tsp vanilla extract
  • 5 egg yolks
  • 1/2 cup granulated sugar
  • 3 tbsp cornstarch
  • 1/4 tsp kosher salt

Topping and Glaze

  • Fresh strawberries, washed and dried
  • Fresh blueberries, washed and dried
  • 1 tbsp apricot jam
  • 1/2 tsp water

Instructions

  1. Make the tart dough: In a food processor, combine the flour, powdered sugar, and kosher salt. Blend together until mixed evenly.
  2. Incorporate butter: Add cold cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized pieces of butter. If no food processor, mix by hand keeping butter cold.
  3. Add egg and vanilla: Mix in the egg and vanilla extract gently to form a dough, careful not to overwork it to keep it tender.
  4. Chill the dough: Wrap dough in plastic and refrigerate for at least 1 hour to rest and firm up for easier handling.
  5. Roll out dough: On a floured surface, roll dough into a rectangle for easier cutting of rounds.
  6. Cut rounds: Use a cookie cutter or round bowl about 1 inch larger than tart pans to cut dough rounds for the tart bases.
  7. Fit dough into pans: Press dough rounds into mini tart pans evenly and trim any excess dough from edges.
  8. Dock and freeze: Prick the bottoms with a fork to prevent puffing and freeze for 20 minutes to help maintain shape when baking.
  9. Bake crusts: Bake at 180°C (350°F) for 15-20 minutes or until lightly golden brown. Cool completely before filling.
  10. Prepare pastry cream base: Heat milk and 2 tsp vanilla extract in a saucepan until just simmering; remove from heat. Reserve 1/4 cup for tempering.
  11. Mix dry ingredients and egg yolks: In a bowl, whisk sugar, cornstarch, kosher salt together. Add the egg yolks and mix well until smooth.
  12. Temper egg yolks: Gradually whisk reserved 1/4 cup hot milk into yolk mixture to warm it slowly and prevent curdling.
  13. Cook pastry cream: Return saucepan to low heat, slowly whisk in tempered egg yolk mixture. Stir constantly over medium-low heat until thickened to pudding consistency.
  14. Cool pastry cream: Transfer to a bowl, cover tightly with plastic wrap touching the surface to avoid skin forming, and refrigerate for several hours until chilled and set.
  15. Fill tart shells: Using a piping bag with a round tip, fill each cooled tart shell evenly with the pastry cream.
  16. Top with fresh fruit: Arrange washed and dried strawberries and blueberries on top of the pastry cream for a fresh, colorful garnish.
  17. Optional glaze: Warm apricot jam mixed with water, then lightly brush over the fruit to add shine and a subtle sweetness.

Notes

  • Chilling the dough is essential to prevent shrinking during baking.
  • Docking the crust holes avoids air bubbles for a flat tart base.
  • Tempering the eggs ensures a smooth, silky pastry cream without lumps.
  • The apricot glaze helps preserve the fruit and adds a beautiful glossy finish.
  • These tarts can be made a day ahead and kept refrigerated for best flavor.
  • Author: Madelynn
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

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