Description
Delight your taste buds with these delectable mini fruit tarts that combine a buttery crust with a luscious Italian pastry cream and a colorful array of fresh fruits.
Ingredients
Scale
For Italian Pastry Cream:
- 1 ½ cups (354 mls) whole milk
- a strip of lemon rind
- 3 egg yolks
- ⅓ cup (66 grams) granulated sugar
- ¼ cup (30 grams) all-purpose flour
- 1 teaspoon vanilla extract
For Tartlet Crusts:
- 4 ounces (120 grams) unsalted butter (at room temperature)
- ⅓ cup (66 grams) granulated sugar
- 1 teaspoon finely grated lemon zest
- 1 egg (at room temperature)
- 2 cups (250 grams) all-purpose flour
- Pinch of salt
- 1 tablespoon apricot jam or conserve
- Water as needed
For Fruit Toppings:
- 4 oz (115 grams) blueberries
- 4 oz (115 grams) raspberries
- 2 kiwi fruits
Instructions
- To make the Italian pastry cream – Place the milk and a strip of lemon zest in a medium saucepan over medium heat until the milk is hot. Whisk egg yolks, sugar, and flour until smooth. Slowly whisk hot milk into the egg yolk mixture. Boil until thickened. Chill before use.
- To make the tartlet crusts – Beat butter, sugar, and lemon zest. Add egg gradually, then mix in flour and salt. Chill, roll out dough, line mini tart pans, and bake.
- Fruit Tart Glaze – Heat apricot conserves, strain, and brush onto fruit.
- To assemble – Fill tartlet bases with pastry cream, top with fresh fruit, brush with glaze, and refrigerate.
Notes
- Ensure pastry cream is well-chilled before assembling tartlets.
- You can use a mix of your favorite fruits for topping.
- For a shiny finish, brush fruit with glaze just before serving.
- Prep Time: 45 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mini fruit tart
- Calories: 210
- Sugar: 12g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Mini Fruit Tarts, Fruit Tartlets, Italian Pastry Cream, Fresh Fruit Dessert
