Fresh Fruit Tarts
Delightfully Fresh Fruit Tarts with a Buttery Crust and Creamy Filling
Ingredients:
For the Crust:
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
1-2 tablespoons ice water (if needed)
For the Filling:
1 1/2 cups milk
1/4 cup granulated sugar
2 large egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 cup heavy cream, whipped
For the Topping:
Fresh berries (strawberries, blueberries, raspberries)
Kiwi, peeled and sliced
Mandarin orange segments
Apricot jam (for glaze)
Directions:
Prepare the Crust:
In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.
Add cold, cubed butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse until the dough begins to come together. If the dough is too dry, add ice water a teaspoon at a time.
Turn the dough onto a lightly floured surface and gently press it into a disk. Wrap in plastic wrap and chill for at least 30 minutes.
Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about 1/8-inch thickness.
Cut out circles to fit mini tart pans, pressing the dough into the pans and trimming the edges.
Prick the bottoms of the tart shells with a fork and bake for 12-15 minutes, or until golden brown. Let cool completely.
Prepare the Filling:
In a saucepan, heat milk until it begins to simmer. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
Gradually pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in vanilla extract. Cover with plastic wrap (touching the surface) and let cool.
Once cooled, fold in the whipped cream until smooth and creamy.
Assemble the Tarts:
Spoon the cooled filling into the baked tart shells, smoothing the tops with a spatula.
Arrange fresh fruit on top in a decorative pattern.
Warm the apricot jam and brush it over the fruit to create a glossy finish.
Serve:
Serve immediately or refrigerate until ready to enjoy.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes
Kcal: 300 kcal per tart | Servings: 8 mini tarts
