Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, mini fruit tarts. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Try Drive Up, Pick Up, or Same Day Delivery. These cute mini fruit tarts are a wonderful dessert option for parties or potlucks; try them filled with raspberries and blackberries, or your favorite fresh fruits. Do you know what I love more than a delicious summer fruit tart?
Mini Fruit Tarts is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Mini Fruit Tarts is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook mini fruit tarts using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mini Fruit Tarts:
- Take for the pie crust :
- Prepare 115 gr unsalted butter
- Get 1 large egg
- Take 60 gr castor sugar
- Get 1/2 tsp vanilla extract
- Take 1/4 tsp salt
- Get 200 gr all purpose flour
- Get for the custard cream :
- Get 300 ml 2percent milk
- Get 1/2 tsp vanilla extract
- Make ready 2 large egg yolks
- Make ready 60 gr icing sugar
- Prepare 20 gr corn starch
- Make ready additional ingredients :
- Make ready strawberry,clementine,kiwis
While I love a classic fresh fruit tart, there's just something about a mini dessert that's so fun to enjoy. Line a mini cupcake pan with dough creating cookie cups, place second cupcake pan on top pressing slightly. Bake as instructed on package, removed from oven and let cool. Fill cookie cups with lemon curd.
Steps to make Mini Fruit Tarts:
- To make Pie crust : combine all ingredients(except flour) then beat with electric mixer until smooth. (make sure butter and egg in room temperature).Then add the sifted flour, blend well.Put the dough in the fridge for about 30mins or longer.On a lightly floured surface, roll the dough making sure it doesn't stick to the counter. Cut with round cookie cutter. Place them into the mold(i use mini muffin pan)and bake in the preheat oven in 350°F or 175°C about +/- 15mins
- To make the custard cream : Warm up the milk until hot, but not boiling.In a medium size pan, whisk the egg yolks with the sugar, the corn starch and the vanilla extract until smooth and fluffy. Add the milk a little bit at a time, whisking well so that no lumps form. Whisk in the rest of the milk.
- Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desired thickness. Pour the cream in a glass bowl and let it cook down.Cover with plastic wrap and refrigerate for at least one hour.
- When the tartlet shells cool down completely and you are ready to serve, cut the fruits into thinly sliced
- Fill the cookie cups with the custard cream, top with the fruits. Store in the refrigerator if not eaten right away.Enjoy =)
Top with fresh fruit and cover with plastic wrap. Pop in fridge to chill until ready to serve. Summer calls for fresh fruits and fresh fruit tarts! To celebrate warmer weather and delicious summer produce, we wanted to feature @audacious_eats 's mini fruit tart recipe. Imagine a crumbly sugar cookie crust topped with cream cheese whipped cream, fresh berries and lemon glaze.
So that’s going to wrap this up with this special food mini fruit tarts recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
