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Mini Fruit Tarts with Vanilla Pastry Cream Recipe

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4 from 6 reviews

Delight in these Mini Fruit Tarts featuring a luscious vanilla pastry cream filling topped with fresh assorted berries. Perfect as an elegant dessert or a sweet snack, these tarts combine a crisp shell with a creamy vanilla custard and glossy fruit topping, glazed lightly with apricot preserves for a beautiful finish.

Ingredients

Pastry Cream

  • ½ cup granulated sugar
  • 3 egg yolks (cold)
  • 3 tablespoons cornstarch
  • 1 cup milk (whole milk or 2%)
  • 1 cup heavy cream (36% fat)
  • 2 tablespoons salted butter (cold)
  • 1 teaspoon vanilla bean paste (double if using extract)
  • Optional: 1 teaspoon vanilla extract (to add later)

Tarts and Toppings

  • 14 mini tart shells (see notes)
  • ~2 cups assorted fresh berries or diced fruit
  • 2 tablespoons apricot preserves

Instructions

  1. Whisk the Egg Mixture: In a heatproof bowl, use a hand mixer or stand mixer with a whisk attachment to combine the cold egg yolks and granulated sugar until creamy and pale yellow, about 1-2 minutes. Add the cornstarch and whisk until fully integrated.
  2. Heat the Dairy: Pour the milk and heavy cream into a 2-quart saucepan and heat over medium heat. Watch carefully and remove from heat as soon as tiny bubbles begin forming around the edges without letting it boil. Gradually pour the warm milk and cream mixture in a slow, steady stream into the egg mixture while mixing continuously to prevent curdling, creating a smooth custard base.
  3. Cook the Pastry Cream: Transfer the combined custard back into the saucepan and heat over medium-low heat. Whisk constantly to avoid lumps. Stir in the vanilla bean paste (do not add vanilla extract yet). Continue to cook for 4-5 minutes or until thickened. Remove from heat and strain through a fine mesh sieve into a clean bowl. Stir in the cold butter and vanilla extract if using. Cover the surface tightly with plastic wrap to prevent skin formation. Let it cool to room temperature, then refrigerate for at least 2 hours, up to 48 hours.
  4. Assemble the Tarts: Before filling, whisk the chilled pastry cream to make it smooth and airy. Pipe or spoon the cream evenly into the mini tart shells. Arrange the fresh berries or diced fruit attractively over the cream.
  5. Glaze the Fruit: Warm the apricot preserves in the microwave with a teaspoon of water for 15-30 seconds until melted. Using a pastry brush, gently coat the fruit topping with the apricot glaze to add shine and preserve freshness.
  6. Chill and Serve: Optionally refrigerate the assembled fruit tarts for 1 hour to let the flavors meld and the pastry cream set further before serving. Enjoy chilled.

Notes

  • Mini tart shells can be purchased pre-made or baked at home using your favorite tart shell recipe.
  • Ensure the egg yolks are cold for easier whipping and better texture in the pastry cream.
  • The pastry cream can be made up to 48 hours in advance and kept refrigerated to save prep time.
  • When heating milk and cream, avoid boiling to prevent curdling and ensure a smooth custard.
  • Use fresh seasonal fruits for the best flavor and appearance.
  • Vanilla bean paste gives a more intense vanilla flavor compared to extract but you can substitute with vanilla extract if preferred.
  • Straining the pastry cream ensures a silky smooth texture without lumps.

Find it online: https://cozyplatter.com/mini-fruit-tarts-with-vanilla-pastry-cream-recipe/