Description
Delightful mini fruit tarts bring French patisserie charm to your dessert table with bite-sized elegance. Crisp buttery shells cradle smooth pastry cream and fresh seasonal berries, offering a perfect balance of sweet, tangy flavors you’ll absolutely adore.
Ingredients
Scale
Crust Ingredients:
- 1 ¼ cups (156 grams) all-purpose flour
- ½ cup (113 grams) unsalted butter, cold & cubed
- ¼ cup (30 grams) powdered sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 12 tablespoons (180 milliliters) ice water
Pastry Cream Ingredients:
- 1 ¼ cups (296 milliliters) whole milk
- ¼ cup (50 grams) granulated sugar
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon (14 grams) unsalted butter
Topping Ingredients:
- 1 cup fresh fruit, sliced (strawberries, kiwi, blueberries, raspberries, etc.)
- ¼ cup (80 grams) apricot or strawberry jam (for glaze)
- 1 tablespoon water
Instructions
- Combine flour and powdered sugar in a food processor or mixing bowl, creating a fine, uniform base for the tart shell.
- Cut cold butter into the dry ingredients, pulsing or using a pastry cutter until the mixture develops a sandy, crumbly texture resembling coarse breadcrumbs.
- Incorporate egg yolk, vanilla extract, and ice water gradually, mixing until the dough coheres into a smooth, pliable consistency.
- Form the dough into a compact disk, encase in plastic wrap, and refrigerate for half an hour to allow the gluten to relax and butter to firm.
- Heat the oven to 350F (175C), ensuring proper temperature for an even, golden bake.
- Gently roll out the chilled dough and carefully press into mini tart pans or a muffin tin, creating delicate, uniform shells.
- Perforate the dough base with a fork to prevent air bubbles, then line with parchment paper and distribute pie weights to maintain the shell’s shape.
- Bake the tart shells for 12-15 minutes until the edges turn a light golden brown, then remove and allow to cool completely before filling.
Notes
- Customize flour type to accommodate gluten-free diets by using almond or coconut flour for a nutrient-rich alternative.
- Ensure butter is ultra-cold to create flakier, more delicate pastry crust with perfect crumbly texture.
- Add extra vanilla extract or experiment with almond extract to enhance the underlying flavor profile of the tart shell.
- Prevent soggy bottoms by thoroughly pricking the dough and using ceramic pie weights during initial baking to maintain crisp structural integrity.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg