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Mini Fruit Tarts with Vanilla Pastry Cream Recipe

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4.3 from 15 reviews

Delight in these Mini Fruit Tarts filled with velvety vanilla pastry cream and topped with fresh, vibrant berries. This elegant yet simple dessert features buttery tart shells filled with creamy vanilla custard and finished with a shiny apricot glaze, perfect for entertaining or a sweet treat.

Ingredients

Pastry Cream

  • ½ cup granulated sugar
  • 3 egg yolks, cold
  • 3 tablespoons cornstarch
  • 1 cup 2% milk
  • 1 cup heavy cream (36% fat)
  • 2 tablespoons salted butter, cold
  • 1 teaspoon vanilla bean paste (double if using extract)
  • Additional: ½ teaspoon vanilla extract (optional)

Tart Shells and Topping

  • 13-15 mini tart shells (pre-baked or store-bought)
  • ~2 cups assorted fresh berries or diced fruit
  • 2 tablespoons apricot preserves
  • 1 teaspoon water (to thin preserves for glaze)

Instructions

  1. Whisk the Egg Mixture: In a heatproof bowl, use a hand mixer or stand mixer with a whisk attachment to combine cold egg yolks and granulated sugar. Whisk until the mixture is creamy and pale yellow, about 1-2 minutes. Then, whisk in the cornstarch until fully combined.
  2. Simmer Milk and Cream: In a 2-quart saucepan, heat the 2% milk and heavy cream over medium heat until tiny bubbles just form around the rim, but do not let it boil. Remove from heat. Gradually pour the hot cream mixture into the egg yolk mixture in a slow, steady stream while continuing to mix to prevent curdling, until the mixture is smooth and incorporated.
  3. Cook the Pastry Cream: Return the combined mixture to the saucepan and cook over medium-low heat, whisking constantly to avoid lumps. Stir in the vanilla bean paste (hold off on adding vanilla extract now). Continue cooking until the cream thickens, about 4-5 minutes. Remove from heat and strain through a fine mesh strainer into a clean bowl to ensure a silky texture. Stir in the cold butter and vanilla extract if using. Cover the pastry cream surface with plastic wrap pressed down to prevent skin formation. Let cool to room temperature, then refrigerate for at least 2 hours to chill and set well. The pastry cream can be made up to 48 hours in advance.
  4. Assemble the Tarts: Before assembling, whisk the chilled pastry cream until smooth and airy. Pipe or spoon the cream evenly into the mini tart shells. Arrange fresh berries or diced fruit attractively on top of each tart.
  5. Glaze the Fruit: Warm the apricot preserves with a teaspoon of water in the microwave for 15-30 seconds until melted. Using a pastry brush, gently brush the glaze over the fruit to give a glossy finish and help preserve freshness. Optionally, refrigerate the assembled fruit tarts for 1 hour before serving for best texture and flavor.

Notes

  • Use pre-baked tart shells to save time; alternatively, prepare your own and bake them fully before filling.
  • Ensure eggs are cold when starting the pastry cream to improve texture and prevent scrambling during tempering.
  • Vanilla bean paste is preferred for intense vanilla flavor and fleck appearance, but vanilla extract can be used by doubling the amount.
  • Pastry cream can be made up to 48 hours ahead and stored covered in the refrigerator.
  • Feel free to customize with any fresh fruits like kiwi, mango, or stone fruits depending on season and preference.

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