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Mini Fruit Tarts with Vanilla Pastry Cream Recipe

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4.1 from 75 reviews

Delight in these elegant mini fruit tarts featuring a luscious homemade vanilla pastry cream topped with fresh berries, nestled in crisp tart shells. Perfect for entertaining or a special dessert, these tarts combine creamy, sweet filling with juicy fruit for a refreshing finish.

  • Total Time: 1 hour
  • Yield: 14 mini fruit tarts

Ingredients

Pastry Cream

  • ½ cup granulated sugar
  • 3 egg yolks (cold)
  • 3 tablespoons cornstarch
  • 1 cup milk (whole milk or 2%)
  • 1 cup heavy cream (36% fat)
  • 2 tablespoons salted butter (cold)
  • 1 teaspoon vanilla bean paste (double if using extract instead)
  • Optional: vanilla extract (to taste)

Tarts and Topping

  • 14 mini tart shells (store-bought or homemade)
  • ~2 cups assorted fresh berries or diced fruit
  • 2 tablespoons apricot preserves

Instructions

  1. Whisk Egg Mixture: In a heatproof bowl or the bowl of a stand mixer with whisk attachment, combine cold egg yolks and granulated sugar. Whisk on medium-high speed for 1-2 minutes until the mixture becomes creamy and pale yellow. Add cornstarch and whisk until fully combined.
  2. Simmer Cream: In a 2-quart saucepan, heat the milk and heavy cream over medium heat until you see tiny bubbles forming around the rim, but do not let it boil. Remove from heat.
  3. Temper Egg Mixture: Slowly pour the hot cream mixture in a steady stream into the egg yolk mixture while whisking continuously with the mixer on low speed, ensuring smooth incorporation without cooking the eggs.
  4. Cook Pastry Cream: Transfer the combined mixture back to the saucepan and return to medium-low heat. Whisk constantly to prevent lumps and sticking. Add vanilla bean paste now (hold off on extract). Cook until the cream thickens, approximately 4-5 minutes.
  5. Strain and Finish: Remove from heat and strain the pastry cream through a fine mesh sieve into a clean bowl. Stir in the cold salted butter until melted and incorporated evenly. Add vanilla extract if using. Press plastic wrap directly onto the cream surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours or up to 48 hours.
  6. Assemble Tarts: Before serving, whisk the chilled pastry cream with a hand mixer to smooth and aerate it. Pipe or spoon the pastry cream into the mini tart shells evenly.
  7. Top with Fruit and Glaze: Arrange the fresh berries or diced fruit on top of each tart. Warm apricot preserves with a teaspoon of water in the microwave for 15-30 seconds, then brush the glaze over the fruit with a pastry brush to add shine and enhance flavor.
  8. Chill Before Serving: Optionally, refrigerate the assembled fruit tarts for 1 hour to set and chill thoroughly before serving. Enjoy your elegant mini fruit tarts!

Notes

  • Use cold egg yolks for better whisking and creaminess.
  • Press plastic wrap directly on the surface of the pastry cream to prevent forming a skin.
  • Tart shells can be homemade or store-bought for convenience.
  • The apricot glaze adds shine and a slight sweetness; you can substitute with other preserves as preferred.
  • Pastry cream can be made up to 2 days in advance and stored refrigerated.
  • Ensure constant whisking while cooking pastry cream to avoid lumps and scorching.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French

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