Mini Fruit Tarts with Italian Pastry Cream
Makes: About 12 mini tarts
Prep Time: 45 mins
Chill Time: 1 hour
Bake Time: 15–18 mins
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Ingredients
Tart Shells:
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup powdered sugar
1 egg yolk
1–2 tbsp cold water
Italian Pastry Cream (Crema Pasticcera):
2 cups whole milk
4 large egg yolks
1/2 cup granulated sugar
1/4 cup cornstarch
1 tsp vanilla extract
1 tbsp unsalted butter (optional, for extra silkiness)
Topping:
Sliced strawberries
Kiwi
Blackberries
Mango or peaches
Optional: mint leaves or apricot glaze
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Instructions
1. Make the Tart Shells:
In a bowl, mix flour and powdered sugar.
Cut in butter until crumbly.
Add egg yolk and cold water, mixing just until dough forms.
Press into mini tart pans. Chill 30 minutes.
Preheat oven to 350°F (175°C). Prick tart shells with a fork.
Bake 15–18 minutes or until golden. Let cool.
2. Prepare Pastry Cream:
Heat milk until warm, not boiling.
In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
Slowly whisk in warm milk.
Pour mixture into a saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from heat, stir in vanilla (and butter if using).
Cover with plastic wrap touching surface and chill completely.
3. Assemble the Tarts:
Fill cooled tart shells with pastry cream.
Top with fresh fruit slices.
Optional: brush fruit with warm apricot jam for shine.
Garnish with mint leaves.