Pin it Delicate, buttery tart shells filled with luscious pastry cream and topped with a vibrant assortment of fresh fruits, beautifully arranged in a circle for an eye-catching presentation.
Pairing these tartlets with a glass of Moscato dAsti has always made for a delightful dessert experience with family and friends.
Ingredients
- For the Tartlet Shells: 1 1/4 cups (160 g) all-purpose flour 1/2 cup (115 g) unsalted butter, cold and cubed 1/4 cup (30 g) powdered sugar 1 egg yolk 2 tbsp cold water Pinch of salt
- For the Pastry Cream: 1 cup (240 ml) whole milk 2 tbsp (25 g) granulated sugar 1 tbsp (8 g) cornstarch 2 egg yolks 1/2 tsp vanilla extract 1 tbsp (15 g) unsalted butter
- For the Fruit Topping: 1/2 cup (50 g) strawberries, sliced 1/2 cup (50 g) blueberries 1/2 cup (50 g) kiwi, peeled and diced 1/2 cup (50 g) raspberries 2 tbsp apricot jam (for glaze optional)
Instructions
- Preheat:
- Preheat the oven to 350°F (175°C).
- Make Dough:
- In a bowl, combine flour, powdered sugar, and salt. Add cold butter and rub in until mixture resembles coarse crumbs.
- Form Dough:
- Mix in the egg yolk and cold water until dough forms. Shape into a disk, wrap, and chill for 15 minutes.
- Roll and Shape:
- Roll out dough on a floured surface to 1/8 inch (3 mm) thick. Cut into circles and press into mini tartlet pans. Prick bases with a fork.
- Bake:
- Bake for 15–18 minutes until lightly golden. Cool completely before filling.
- Make Pastry Cream:
- Heat milk in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale.
- Combine:
- Slowly pour hot milk into egg mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, whisking until thickened (about 2–3 minutes).
- Finish Cream:
- Remove from heat, stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap touching the surface, and chill.
- Fill Tartlets:
- Once cooled, spoon or pipe pastry cream into tartlet shells.
- Arrange Fruit:
- Arrange fruits in a circular pattern on top of the cream.
- Glaze:
- Warm apricot jam with 1 tsp water and brush over fruit for a glossy finish, if desired.
Pin it This recipe always brings smiles when enjoyed during family gatherings and celebrations.
Required Tools
Mixing bowls Whisk Rolling pin Mini tartlet pans (12) Saucepan Pastry brush (for glaze)
Allergen Information
Contains Wheat (gluten), Eggs, Dairy (milk butter). Double-check ingredients for gluten and dairy if serving those with allergies.
Nutritional Information
Calories 185 Total Fat 10 g Carbohydrates 21 g Protein 3 g per serving
Pin it 
Enjoy these elegant mini tartlets as a perfect ending to any meal or festive occasion.
Recipe Q&A
- → How do I make the tartlet shells crumbly and tender?
Use cold unsalted butter cut into flour and powdered sugar, mixing until the texture resembles coarse crumbs. Keeping butter cold prevents overworking and ensures a tender crust.
- → What is the best way to achieve smooth pastry cream?
Whisk egg yolks, sugar, and cornstarch well before combining with hot milk. Cook gently while whisking constantly until thickened to avoid lumps.
- → Can I use other fruits besides those listed?
Definitely. Seasonal fruits like peaches, blackberries, or mangoes work wonderfully and can be arranged in similar patterns for a fresh look.
- → How do I prevent the tart shells from becoming soggy?
Ensure the tart shells are fully cooled before filling. Chilling the pastry cream also helps maintain structure without soaking into the crust.
- → What is the purpose of brushing apricot jam over the fruit?
Warming and brushing apricot jam creates a shiny glaze that enhances appearance and adds a subtle sweetness while helping to preserve the fruit’s freshness.