How To make Individual Fruit Tarts

Mini Fruit Tarts with Vanilla Pastry Cream Recipe

How To Make Mini Fruit Tarts with Vanilla Pastry Cream (custard)
Recipe for 6 mini tarts.
This is a simple recipe.
You can make the pastry cream (custard) in microwave oven in 2 minutes !
No mini tart mold needed.

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The BEST Fruit Tart Recipe

You will LOVE my fruit tart recipe!!! Few things are more delicious than a classic fresh fruit tart; creamy custard filling surrounded by a crisp sweet pastry shell and lots of beautiful fruits. You’ll enjoy the play of textures and refreshing taste. You can make giant versions to feed a whole group or make mini fruit tarts for individual servings.

Full Recipe:
Tart Rings:
Perforated baking mat:

This recipe is one of my FAVORITE fruit desserts. I used to treat myself to them at the local French bakery, but I gotta say my homemade version is even better! I have ALL the tips and trick on how to make these in the blog link above so go ahead and bookmark it! These tarts are a great way to use all that amazing spring fruit coming into the market.

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How To Make a Fruit Tart Recipe with Best Cream

Learn how to make a Fruit Tart from scratch with the best Sweet Tart Crust and easy Pastry Cream.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

???? PRINT THE RECIPE HERE:
►Crust Tart Recipe:
►Pastry Cream Recipe:
►4 cups fresh fruit or berries (Strawberries, blueberries, raspberries, blackberries, etc)
►1/3 cup Apricot Preserves with 1 Tbsp water


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⏱️TIMESTAMPS⏱️
0:00 Intro
0:54 How to make pastry cream
2:56 How to make the tart crust
5:07 Filling the crust with cream
5:38 How to arrange fruit on the tart
6:31 Apricot preserves spread
7:20 Taste test

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The BEST Fruit Tarts!

Print the recipe here:
Ingredients
For the Crust:

3/4 pound (340g) unsalted butter, softened
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
3 cups all-purpose flour
For the Cream:

2 cups milk
4 tablespoons cornstarch
3/4 cup granulated sugar
a pinch of salt
4 egg yolks
1/4 cup heavy whipping cream
2 teaspoons pure vanilla extract
2 tablespoons unsalted butter
The Fruits and Topping:

assorted berries
kiwi
your favorite fresh fruit
The glaze: 2 tablespoons apricot jam plus 1/4 cup water
Tart Pans
Instructions
Make the crust:

Beat the butter, sugar, and vanilla on high speed until fluffy. In a mixing bowl combine the flour with the salt and whisk it together. Add the flour to the butter mixture in a few batches and beat on low speed until incorporated and until a dough has formed.

Transfer the dough to a lightly floured work surface and pinch off tennis ball-sized pieces and press the dough into the tart pans. (See Video)

Place the tart pans into a baking tray and chill in the freezer at least 30 minutes.

Make the Pastry Cream:

Add the milk, salt, and half the sugar to a sauce pan. Heat until scalding hot.

Combine the yolks, remaining sugar, cornstarch, and cream to a bowl and whisk together. Add the hot milk to the egg mixture and whisk together.

Transfer the mixture back into the pot and cook over medium-low heat until it comes to a boil and thickens.

Remove from heat and add the butter and vanilla extract. Whisk together until incorporated and pass it through a strainer into a bowl. Cover with plastic wrap and chill.

Preheat the oven to 350 °F, 180 °C.

Piece the tarts with a fork (see video) and bake on the center rack for 10-15 minutes. Carefully remove them from the oven and pierce them once again with a fork to release the steam and so that they settle. Bake for an additional 15 minutes or until slightky golden.

Allow them to cool completely and carefully remove them from the tart pans.

Fill a large pastry bag that has been fitted with a star decorating tip with the pastry cream.

Fill the shortbread crusts with pastry cream. Arrange the fruits over the cream.

Make the apricot glaze by combining the jam with the water in a small saucepan. Whisk together. Cook it until the glaze is smooth.

Brush the tops of the fruit with the apricot glaze and serve.

Kali Orexi.

Notes
Make-Ahead Freezer Instructions: The pastry cream can be made a day or two ahead of time and refrigerated until ready to use.

The crust can be assembled in the tart pans and stored in the freezer up to 2 months. Once it is frozen wrap the pan with plastic so that they do not absorb freezer odors.

The crust can also be baked a day ahead and removed from the tart pans. STore them in an airtight container at room temperature until ready to assemble.

Once the fruit tarts are assembled they should be served immediately.

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Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
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How to Make Mini Fruit Tarts! 迷你水果挞食谱 Pastry Crust, Custard Cream from Scratch!

#FruitTarts #水果挞
♦NOTE 1: Mistake in the amount of flour for making pastry crust written in video, is 400g flour for pastry crust. (Not 220g). Soso sorry
♦NOTE 2: the exact mould size for
top is 2inch
Bottom is 1inch
Height is near 1inch

Today, I’m making my favorite Finger Desserts for any party! My Mini Fruit Tarts!
So so cute, with fragrant buttery Pastry Crust, rich creamy not too sweet Custard Cream topped with Fresh colorful fruits. Definitely yummy~

:-) Enjoy, and make sure to share pictures of your treats on Facebook with me.

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♦Recipe (60pcs Mini Fruit Tarts)
=Custard Cream=
a) 800ml Milk
b) 8 Egg Yolks
c) 50g Corn Flour
d) 50g Flour
e) 84g White Sugar
f) ¼ tsp Salt
g) 2tsp Vanilla Extract
Low Medium Heat 6-7 minutes

=Pastry Crust=
a) 230g Unsalted Butter
b) 50g Shortening
c) 112g Icing Sugar
d) 400g Flour
e) ½tsp Salt
f) 1 Egg
g) 1 Egg White (Coating)
Divide dough into 60pcs ball (14g/ball)
Chill in fridge 15minutes
Oven 180C 15-20minutes

=Fruits Toppings=
a) Fresh Strawberries
b) Kiwi
c) Mango

♦食谱 (60颗 迷你水果挞)
=卡仕达酱=
a) 800毫升 牛奶
b) 8颗 蛋黄
c) 50克 玉米淀粉
d) 50克 面粉
e) 84克 白糖
f) ¼茶匙 盐
g) 2茶匙 香草精
低中火 6-7分钟

=挞皮=
a) 230克 无盐牛油
b) 50克 白油
c) 112克 糖粉
d) 400克 面粉
e) ½茶匙 盐
f) 1颗 蛋
g) 1颗 蛋白 (涂层)
将面团分成60个球（14克/球）
冰箱冷藏15分钟, 烤箱180C 15-20分钟

=水果配料=
a) 新鲜草莓
b) 奇异果
c) 芒果

Oven: Electrolux 72L Built in Oven

♦ MUSIC
Title: “HIGH”
Artist: Lyfo
Title: “JUST A LITTLE MORE” & “WINTER SUNSHINE”
Artist: Nicolai Heidlas

The Best Fruit tart recipe | Homemade mini fruit tarts [ASMR]

Welcome to Easy Baking T.I.E,
The best fruit tart recipe ever. Learn how to make the firm, crumbly crust and the creamy custard and decorate beautiful mini fruit tarts.

Please turn on the subtitles!

What I use in the Video:
Tart rings:

▶️Ingredient: for 5-6 mini tarts
Custard filling:
3 egg yolks
65g sugar
salt
235g milk
8g butter
5g vanilla extract
16g cornstarch

Crust:
salt
114g unsalted butter
80g powdered sugar
2g vanilla extract
3 egg yolks
225g flour

Decoration: top with any fruits you like
Some apricot syrup (apricot jam+hot water 1:1)

▶️Ingredient: for 5-6 mini tarts
Custard filling:
3 egg yolks
5 1/2 tbsp sugar
salt
1 cup milk
1/2 tbsp butter
1 tsp vanilla extract
1/8 cup cornstarch

Crust:
salt
8 tbsp unsalted butter
1/2 1/3 cup powdered sugar
1/2 tsp vanilla extract
3 egg yolks
1 4/5 cup flour


▶️Nguyên liệu cho bánh tart trái cây (5-6 bánh nhỏ)
Phần kem custard
3 lòng đỏ trứng
65g đường
muối
235g sữa không đường
8g bơ lạt
5g tinh chất vani
16g bôt bắp
Phần đế bánh
muối
114g bơ lạt
80g đường bột
2g tinh chất vani
3 lòng đỏ trứng
225g bội mì đa dụng

Top với các loại trái cây bạn thích,
Và một ít syrup apricot để quét lên trái cây

▶️Tips for baking perfect tart shells:
-cool the dough in the fridge before cut and shape it
-the dough will be melted easily if the weather is hot (summer time), so I recommend roll the dough into 2 sheets, take out one at a time.
-you can use any kind of tart ring that you prefer (cupcake pan is fine too), but in order to have beautiful shapes tart shells, I recommend using these tart rings I have never had any troubles using these.

#ASMR #fruittart #EasyBaking #fruit #tart #minitart #minifruittart #easyrecipe #custard #과일 #과일타르트

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