Description
These Mini Fruit Tarts feature crisp buttery tart shells filled with smooth, creamy Italian pastry cream and topped with fresh blueberries, raspberries, and kiwi slices. A glossy apricot glaze finishes the tarts, adding sweetness and shine. Perfect for an elegant dessert or a fruity snack, these tartlets combine a tender crust, luscious filling, and vibrant fresh fruit for a delightful treat.
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
Tart 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
Glaze and Toppings
- 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 with Lemon Rind: Heat the milk and a strip of lemon zest in a medium saucepan over medium heat until steaming but not boiling. Remove from heat to infuse the milk with lemon aroma.
- Whisk Eggs, Sugar, and Flour: In a bowl, whisk the egg yolks, sugar, and flour until smooth to create a base for the pastry cream.
- Combine Milk and Egg Mixture: Slowly whisk the hot milk into the egg mixture to temper the eggs. Stir in the vanilla extract for flavor.
- Cook Pastry Cream: Pour the mixture back into the saucepan over medium heat. Whisk constantly until it thickens and comes to a boil. Simmer for 1 minute to cook out raw flour taste and thicken further.
- Cool Pastry Cream: Pour the pastry cream into a bowl, cover with plastic wrap pressed directly onto the surface to prevent skin, and let cool 10-15 minutes before chilling in the refrigerator until cold.
- Prepare Tart Dough – Cream Butter, Sugar, Zest: Beat the butter with an electric mixer until creamy. Add the sugar and lemon zest and beat until well combined.
- Add Egg to Dough: Lightly beat the egg, then gradually add it to the butter mixture, mixing well after each addition to form a smooth batter.
- Add Dry Ingredients and Knead: Use a wooden spoon to incorporate the flour and salt until combined. Turn dough onto a floured surface and knead lightly until smooth. Wrap in plastic and chill for 30 minutes.
- Prepare Tart Shells: Spray mini tart pans with non-stick spray. Roll out half the dough between parchment paper to about ¼ inch (5 mm) thickness. Cut circles to fit the tart pans.
- Form and Freeze Tart Shells: Press dough circles into pans, trim edges, and prick bases with a fork to prevent puffing. Freeze for 30 minutes for better shape retention during baking.
- Bake Tart Shells: Preheat oven to 350ºF (180ºC). Bake tart shells for 12-14 minutes or until golden around edges. Cool completely on wire rack.
- Prepare Apricot Glaze: Heat apricot jam in the microwave until liquid. Pass through a fine mesh strainer to remove solids. Thin with water as needed for a brushable consistency.
- Fill Tart Shells: Spoon chilled pastry cream evenly into cooled tart shells.
- Arrange Fresh Fruit: Slice kiwis and arrange blueberries, raspberries, and kiwi slices on top of the pastry cream, pressing gently into place for an attractive presentation.
- Brush Fruit with Glaze: Lightly brush the fruit with the apricot glaze to add shine and a sweet finish.
- Chill and Serve: Refrigerate the tarts until ready to serve, allowing flavors to meld and keeping the shells crisp.
Notes
- Pressing plastic wrap directly onto pastry cream prevents a skin from forming.
- Freezing tart shells before baking helps maintain their shape and reduces shrinkage.
- Use room temperature ingredients for easier mixing and better dough texture.
- Adjust apricot glaze consistency with water to ensure it brushes easily without being too runny.
- These tartlets are best served the same day but can be refrigerated for up to 2 days.
