These lovely and easy Mini Fruit Tarts with Pastry Cream are so perfect for your after-dinner dessert. Mini tarts are one of my favorite desserts these days, with a perfect vanilla pastry cream filling that is rich in creamy flavor and joyful in taste. The simplicity of this recipe comes from using ready-to-use tart dough, shaping it in a cupcake tin as mini tarts, and preparing the pastry cream in minutes, chilling it, then piping it into the tart shells and topping with your favorite fruit. The taste is exactly as in the bakery, but 100% homemade. And you’ll be totally proud of what you made for your family.
What ingredients to make these tarts?
you’ll need a simple ingredients:
Egg yolks
Cornstarch
Vanilla extract
Milk
unsalted butter
sugar
Ready to use tart dough
any fruits you like
How to make Mini Fruit Tarts with Pastry Cream?
Cut the dough into 10 circles.
Place each mini tart in a cupcake cavity; or flip the cupcake tin over and make the tart shells at the bottom as i did. Make the easiest way for you.
Bake it in a preheated oven 200°C (400°F) for 15 minutes or until golden.
Allow the shells to cool while preparing the pastry cream.
In a bowl, combine the egg yolks with the cornstarch, sugar, and vanilla. Whisk until the sugar dissolves, then pour the hot milk over the egg mixture while keeping stir, then return the mixture to the saucepan.
Place the saucepan over medium heat and add the butter. Continue to stir it until it thickens and boils. Remove from the heat, pour into a measuring cup or bowl, cover with plastic wrap, and Chill for 3 hours.
Put the cream pastry in a decorating bag and pipe the cream inside the shells. Top with fruits.
With a cutter or small round bowl, cut the dough into 10 circles.
Place each mini tart in a cupcake cavity; or flip the cupcake tin over and make the tart shells at the bottom as i did. Make the easiest way for you.
Bake it in a preheated oven 200°C (400°F) for 15 minutes or until golden.
Allow the shells to cool while preparing the pastry cream.
In a bowl, combine the egg yolks with the cornstarch, sugar, and vanilla. Whisk until the sugar dissolves, then pour the hot milk over the egg mixture while keeping stir, then return the mixture to the saucepan.
Place the saucepan over medium heat and add the butter. Continue to stir it until it thickens and boils. Remove from the heat, pour into a measuring cup or bowl, cover with plastic wrap, and Chill for 3 hours.
Put the cream pastry in a decorating bag and pipe the cream inside the shells. Top with fruits.
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