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Mini Fruit Tarts: A Bite of Joy

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Delightful mini fruit tarts with a buttery crust, creamy custard filling, and fresh seasonal fruits, perfect for any occasion.

Ingredients

Scale
  • 8 tbsp unsalted butter
  • ½ cup granulated sugar
  • ⅛ tsp salt
  • 1 egg
  • 250 g all-purpose flour (2 cups spooned and leveled)
  • 2 cups whole milk
  • 1 tsp vanilla extract or vanilla bean paste
  • Pinch of salt
  • 5 large egg yolks
  • 3 ½ tbsp cornstarch
  • ½ cup granulated sugar (for the custard)
  • 2 tbsp unsalted or salted butter (optional)
  • Fresh fruits like strawberries, blueberries, kiwi, peaches, etc.

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cream the butter and sugar together until light and fluffy.
  3. Add in the egg and salt, beating until combined.
  4. Incorporate the flour gradually until it just comes together.
  5. Shape the dough into a disk, wrap in plastic, and chill for about 30 minutes.
  6. Roll out the dough to about 1/8 inch thick and cut circles to fit muffin pans.
  7. Place the dough circles into greased muffin pans and prick with a fork.
  8. Bake for about 15-18 minutes until lightly golden brown, then cool.
  9. Heat the milk with vanilla and a pinch of salt in a saucepan.
  10. Whisk the egg yolks with cornstarch and granulated sugar until combined.
  11. Temper the eggs by slowly adding heated milk while whisking constantly.
  12. Cook the custard until thickened, stirring constantly for about 5-7 minutes.
  13. Finish the custard with butter if using.
  14. Fill the cooled tart shells with custard and top with fresh fruit.

Notes

Serve with a drizzle of honey or a dollop of whipped cream for extra sweetness. Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

Keywords: mini fruit tarts, dessert, sweet treat, fruit, custard

Find it online: https://basilboard.com/seasonal-mini-fruit-tarts-beginner-friendly-quick/