Description
Fruit tartlets are exquisite mini desserts with a buttery shortcrust base, velvety pastry cream, and vibrant fresh fruits. These versatile treats are perfect for any occasion and can be customized with seasonal fruits or alternative fillings like chocolate cream.
Ingredients
Units
Scale
Pie Dough:
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 2/3 cup unsalted butter (cold, cubed)
- 1/2 cup sugar
- Pinch of salt
- Zest of 1/2 lemon
- 2 eggs
Pastry Cream:
- 2 cups whole milk
- 1/2 vanilla bean (seeds scraped)
- 3 egg yolks
- 1/3 cup sugar
- 3 tbsp cornstarch
Garnish:
- Fresh fruits (e.g., strawberries, kiwi, berries)
- Jelly glaze (optional, diluted with water)
Instructions
Prepare the Dough
- Combine flour, baking powder, and butter until the texture resembles sand.
- Add sugar, salt, lemon zest, and eggs. Mix until a firm dough forms.
- Wrap in plastic wrap and refrigerate for 1 hour.
Bake the Tartlet Shells
- Roll out the dough to ¼-inch thickness and cut into 3-inch discs.
- Line tartlet molds with the dough and trim excess.
- Prick the bases with a fork and bake at 350°F (180°C) for 18–20 minutes.
- Allow to cool completely before removing from molds.
Prepare the Pastry Cream
- Heat milk with vanilla bean and seeds.
- Beat egg yolks with sugar, then mix in cornstarch.
- Gradually add hot milk to the egg mixture while whisking.
- Return to the saucepan and cook over low heat, stirring until thickened.
- Cool with plastic wrap pressed against the surface to prevent skin.
Assemble the Tartlets
- Fill tartlet shells with pastry cream using a piping bag.
- Decorate with fresh fruits.
- (Optional) Glaze fruits with jelly for shine.
- Category: Desserts