Mini Fruit Tarts

Mini Fruit Tarts

from apronandwhisk.com
60 min

Classic mini fruit tarts have to be one of the most elegant desserts that are so easy to make at home. A sweet crumbly shell covered with a layer of chocolate and filled with smooth pastry cream and topped with the freshest fruits! You’ll enjoy every single bite packed with flavour and texture.

Ingredients

  • 340 g plain flour (2 1/2 cups)
  • 2 egg yolks
  • 65 g icing sugar (2/3 cup)
  • 170 g butter (3/4 cup)
  • 1/2 tsp salt
  • zest of one lemon
  • 250 ml full fat milk (1 cup)
  • 15 g cornstarch
  • 25 g sugar
  • 2 egg yolks
  • 1 tsp vanilla bean paste or seeds from one vanilla pod
  • 1/4 tsp salt
  • 40 g milk/dark chocolate (melted)
  • strawberries/ raspberries/ blackberries/ blueberries (as desired)
  • 7 g gelatine powder
  • 250 ml warm water
  • 12 g sugar (1 tbsp)

Directions

  1. 1

    Start by preparing the tart base dough. In a large bowl mix the flour and salt. Add the cubed butter and mix to a crumbly mixture. Work with your fingertips so that you don't melt the butter.

  2. 2

    In a small saucepan with the heat turned off, combine together all the pastry cream ingredients. Cook your cream filling on medium heat, stirring continuously until it thickens. It is important to not move away from the cream while cooking as once it thickens you have to remove it from the stove immediately or it will burn. Place the cream into a clean bowl and cover with plastic wrap, making sure that the plastic wrap is touching the cream. Leave it to cool down in the fridge for at least an hour.

  3. 3

    Preheat the oven to 180°C or 350°F. Spray the tartlet tins with some baking spray and set aside.

  4. 4

    Once the chocolate is all set and cooled, fill each tart with the pastry cream. And place them in the fridge for 15 minutes so that the pastry cream sets slightly.

  5. 5

    Add the gelatine, sugar and water together and mix well until they let it bloom.