Description
Delicate mini pastry shells filled with creamy custard or pastry cream and topped with fresh, colorful fruits. These elegant bite-sized desserts are perfect for parties, brunches, or special occasions, often finished with a light glaze for a beautiful shine.
Ingredients
🛒 Ingredients (for about 12 mini tartlets):
For the Tart Shells:
1 ¼ cups all-purpose flour
½ cup unsalted butter, cold and cubed
¼ cup powdered sugar
1 egg yolk
1–2 tablespoons cold water
Pinch of salt
For the Pastry Cream:
1 ½ cups whole milk
½ cup granulated sugar
3 egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon unsalted butter
For the Topping:
1–2 cups fresh fruit (strawberries, kiwi, blueberries, raspberries, mango slices)
For the Glaze:
¼ cup apricot jam or jelly
1 tablespoon water
Instructions
📝 Instructions:
Step 1: Prepare Tart Shells
Preheat oven to 350°F (175°C).
In a bowl, mix flour, powdered sugar, and salt. Cut in cold butter until crumbly.
Add egg yolk and cold water, mixing until dough forms.
Wrap and chill for 30 minutes.
Roll out dough, cut into small circles, and press into mini tart pans.
Prick bottoms with a fork and bake for 12–15 minutes until lightly golden. Let cool completely.
Step 2: Make Pastry Cream
Heat milk in a saucepan until warm but not boiling.
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly pour warm milk into the mixture while whisking.
Return to saucepan and cook over medium heat, stirring until thickened.
Remove from heat, stir in vanilla and butter, then cool completely.
Step 3: Assemble Tartlets
Spoon or pipe pastry cream into cooled tart shells.
Arrange fresh fruit on top in decorative patterns.
Step 4: Add Glaze
Heat apricot jam with water until smooth.
Brush lightly over the fruit to create a glossy finish.
Notes
- Fruit Options: Use seasonal fruits for best flavor and color.
- Shortcut: Store-bought tart shells and custard can save time.
- Glaze Tip: Apply glaze gently to avoid disturbing delicate fruits.
- Storage: Keep refrigerated and serve within 1–2 days for freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert / Mini Pastries
- Method: Baked / Assembled
- Cuisine: French-inspired