Pin It 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 preparing these mini tartlets because they look stunning and taste deliciously fresh every time.
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
- Step 1:
- Preheat the oven to 350°F (175°C).
- Step 2:
- In a bowl, combine flour, powdered sugar, and salt. Add cold butter and rub in until mixture resembles coarse crumbs.
- Step 3:
- Mix in the egg yolk and cold water until dough forms. Shape into a disk, wrap, and chill for 15 minutes.
- Step 4:
- 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.
- Step 5:
- Bake for 15 18 minutes until lightly golden. Cool completely before filling.
- Step 6:
- For the pastry cream Heat milk in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale.
- Step 7:
- 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).
- Step 8:
- Remove from heat, stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap touching the surface, and chill.
- Step 9:
- Once cooled, spoon or pipe pastry cream into tartlet shells.
- Step 10:
- Arrange fruits in a circular pattern on top of the cream.
- Step 11:
- Warm apricot jam with 1 tsp water and brush over fruit for a glossy finish, if desired.
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This recipe always brings my family together for a delightful dessert shared with smiles and stories.
Notes
For a nutty variation, add 2 tbsp ground almonds to the tart dough.
Pairings
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)
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These mini fruit tartlets add the perfect fresh and colorful touch to any dessert table.
Recipe Questions & Answers
- → What type of flour is best for the tartlet shells?
All-purpose flour works well to create a tender yet sturdy tart shell that holds the filling perfectly.
- → How can I prevent the tartlet shells from shrinking during baking?
Chilling the dough before baking and not stretching it when lining the pans helps maintain shape and prevents shrinking.
- → What ensures a smooth pastry cream without lumps?
Whisking the egg yolks, sugar, and cornstarch together thoroughly before slowly adding hot milk while stirring prevents lumps.
- → Can I use other fruits for topping?
Absolutely, seasonal fruits like peaches, mangoes, or blackberries can be used for variety and freshness.
- → What is the purpose of the apricot glaze?
The glaze adds a shiny finish and helps preserve the freshness of the fruits on top.
- → How far in advance can the tartlet shells be prepared?
Tartlet shells can be baked ahead and stored airtight for up to two days without losing crispness.