Description
These beautiful little Fruit Tartlets are dazzling for the eye and the taste buds. This recipe is made easier with store bought pie crusts; all you need to worry about is making the pastry filling and picking the most beautiful fruits and berries to top your tarts.
Ingredients
Units
Scale
Pastry Cream
- 2 cups half and half
- 1/2 cup sugar
- pinch of salt
- 5 egg yolks
- 3 tablespoons cornstarch
- 4 tablespoons cold unsalted butter cut into 4 pieces
- 1 and 1/2 teaspoons vanilla
Tarts
- 1 package of premade pie crusts (containing 2 crusts)
- 1/2 cup fresh blueberries
- 2–3 ripe kiwi fruits
- 1/2 cup fresh raspberries
- 1/2 cup sliced fresh strawberries
- 1/3 cup Apple Jelly
- 3 or more mini tart pans
- pasty brush
Instructions
- Make pastry cream by stirring the half and half, 6 tablespoons of sugar and a pinch of salt in a pot over medium heat. Stir occasionally until the mixture begins to simmer.
- While the half and half heats up, whisk the egg yolks and 2 tablespoons of sugar together until smooth. Whisk the cornstarch into the egg mixture and set aside.
- When the half and half mixture comes to a full simmer, slowly pour in about 1/2 cup to 1 cup of the half and half mixture while whisking the eggs vigorously. Slowly pour the mixture back into the pot of hot half and half while whisking half and half vigorously. Continue to cook over medium heat, whisking constantly, until the mixture thickens and comes to a gloppy boil.
- Remove from heat, and whisk in the butter and vanilla. Pour through a fine mesh strainer into a bowl. Press plastic wrap directly onto the surface of the cream to cover, and refrigerate until completely cooled, about 2 hours.
- While pastry cream is cooling, line tart pans with premade pie dough by cutting out circles of dough slightly larger than the pans (one large round pie crust should produce three smaller circles to fill the tart pans) with the bottom of a flour sifter or something else of similar size. Press the dough into the bottom and fluted sides. Place dough filled tart pans into the freezer for 15 minutes.
- Set the oven to heat to 400 degrees F. Press aluminum foil into tart pans over dough. Fill with pie weights or pennies to the rim. Place tart pans on a baking sheet and bake for 10 minutes. Carefully remove foil and weights and place tarts back into the oven for 5-10 minutes or until golden brown. Remove and cool, leaving the crust in the tart pans.
- Remove the pastry cream from the fridge and spread into tarts (do not fill all the way to the top so you have some room for the fruit to sit). Closely pack the fruit on top of the tart in a single layer to cover the cream.
- Microwave the apple jelly for about a minute, or until just simmering. Stir, and lightly brush onto fruit with a pastry brush. Best served within about 30 minutes.
- Prep Time: 1 hours
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 tartlet
- Calories: 440
- Sugar: 26.7 g
- Sodium: 256 mg
- Fat: 24.9 g
- Saturated Fat: 11.3 g
- Carbohydrates: 50.2 g
- Fiber: 2.9 g
- Protein: 5.4 g
- Cholesterol: 183 mg
