Description
Delight in these beautiful and delicious Mini Fruit Tarts featuring a crisp buttery crust, smooth Italian pastry cream, and vibrant fresh fruit topping. Perfect for parties or a special dessert, these tarts combine a tender homemade pastry shell with a luscious lemon-infused custard, crowned by juicy blueberries, raspberries, and kiwi slices with a glossy apricot glaze finish.
Ingredients
Scale
Pastry Cream
- 1 ½ cups (354 ml) whole milk
- 1 strip lemon rind
- 3 egg yolks
- â…“ cup (66 g) granulated sugar
- ¼ cup (30 g) all-purpose flour
- 1 teaspoon vanilla extract
Dough
- 4 ounces (120 g) unsalted butter, room temperature
- â…“ cup (66 g) granulated sugar
- 1 teaspoon finely grated lemon zest
- 1 large egg, room temperature
- 2 cups (250 g) all-purpose flour
- Pinch of salt
Topping & Glaze
- 1 tablespoon apricot jam or conserve
- Water as needed
- 4 oz (115 g) blueberries
- 4 oz (115 g) raspberries
- 2 kiwi fruits
Instructions
- Heat Milk and Lemon Rind: In a medium saucepan over medium heat, warm the milk and lemon rind until steaming but not boiling. Remove from heat to infuse flavor.
- Whisk Egg Mixture: In a bowl, whisk the egg yolks, sugar, and flour together until smooth. Slowly add the hot milk while whisking continuously. Stir in the vanilla extract to combine.
- Cook Pastry Cream: Pour the mixture back into the saucepan and cook over medium heat, whisking constantly until it thickens and comes to a boil. Simmer for 1 minute to fully cook the flour and develop the custard.
- Cool Pastry Cream: Transfer pastry cream to a bowl, press plastic wrap directly onto the surface to prevent skin from forming, and let cool for 10-15 minutes. Then refrigerate until completely chilled.
- Prepare Dough Base: Beat the unsalted butter with an electric mixer until creamy. Add sugar and lemon zest, beating until fully combined and fluffy.
- Add Egg: Lightly beat the egg, then gradually add it to the butter mixture, mixing thoroughly after each addition to ensure smooth incorporation.
- Incorporate Flour and Salt: Use a wooden spoon to stir in the flour and salt until just combined. Turn the dough onto a floured surface and knead lightly until smooth. Wrap in plastic wrap and chill for 30 minutes to firm.
- Prepare Tart Shells: Spray mini tart pans with non-stick spray. Roll out half the chilled dough between parchment paper to ¼ inch (5 mm) thickness. Cut circles to fit tart pans and press dough into pans. Trim edges and prick the tart bases with a fork to prevent bubbling.
- Freeze Shells: Place the tart pans with dough in the freezer for 30 minutes to help retain shape during baking.
- Bake Tart Shells: Preheat oven to 350ºF (180ºC). Bake the tart shells for 12-14 minutes until golden around the edges. Cool completely on a wire rack.
- Prepare Apricot Glaze: Warm the apricot jam in the microwave until liquefied. Strain through a fine mesh sieve to remove solids, and thin with water if necessary to obtain a brushable consistency.
- Fill Tarts: Spoon the chilled pastry cream evenly into the cooled tart shells, spreading it smoothly.
- Arrange Fruit: Slice kiwi and arrange blueberries, raspberries, and kiwi slices on top of the pastry cream, gently pressing them into place for an attractive presentation.
- Glaze Fruit: Lightly brush the fresh fruit with the prepared apricot glaze to give a shiny, appetizing finish.
- Chill and Serve: Refrigerate the finished tarts until ready to serve to keep the filling firm and flavors fresh.
Notes
- Use room temperature eggs and butter for easier mixing and better texture.
- Pressing plastic wrap directly onto the pastry cream prevents a skin from forming as it cools.
- Chilling the dough before rolling helps achieve a tender and flaky tart crust.
- Freezing the tart shells before baking helps maintain their shape and prevents shrinking.
- The apricot glaze not only adds shine but also preserves the fresh fruit’s appearance.
- Substitute seasonal fresh fruits if desired for different flavors and colors.
