Description
These Fruit Tartlets with Custard are delightful bite-sized desserts featuring a smooth, homemade pastry cream nestled in mini tart shells and topped with a colorful assortment of fresh fruits. No tart pan is required, making them easy to assemble and perfect for parties or elegant gatherings.
Ingredients
Pastry Cream
- 100 grams granulated sugar (1/2 cup)
- 24 grams cornstarch (3 tablespoons)
- Pinch of kosher salt
- 4 large egg yolks, room temperature
- 480 milliliters whole milk (2 cups)
- 42 grams cold unsalted butter, cut into cubes (3 tablespoons)
- 2 teaspoons vanilla bean paste or vanilla extract
Fruit Toppings
- 8 strawberries
- 2 kiwis
- 4 clementines
- 32 fresh raspberries
- 32 fresh blueberries
Other
- 32 homemade mini tart shells or store-bought mini tart shells
- 80 grams apricot preserves (1/4 cup)
Instructions
- Prepare the Pastry Cream Mixture: In a large saucepan, combine granulated sugar, cornstarch, and a pinch of kosher salt. Add the egg yolks and whisk vigorously until the mixture thickens and lightens in color, which should take about 2-3 minutes. Gradually whisk in the whole milk until the mixture is smooth and uniform.
- Cook the Pastry Cream: Place the saucepan over medium heat on the stovetop. Whisk constantly as the mixture heats up to prevent lumps and burning. Bring it to a boil and continue to cook for 1-2 minutes until thickened to a pudding-like consistency.
- Strain and Finish the Cream: Immediately strain the cooked pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps. Add the cold butter cubes and vanilla bean paste or extract, stirring until the butter fully melts and the cream becomes very smooth.
- Cool the Pastry Cream: Cover the surface of the pastry cream with plastic wrap pressed directly onto it to prevent a skin from forming. Let it cool at room temperature for about 1 hour, then refrigerate until completely chilled.
- Prepare the Fruit: Hull the strawberries and slice each into 4 pieces. Peel the kiwis, slice each into 4 rounds and quarter each round for a total of 32 pieces. Peel and segment the clementines into 32 segments. Rinse and pat dry the raspberries and blueberries thoroughly.
- Assemble the Tartlets: Once the pastry cream is chilled, use a spoon or pastry bag to fill each of the 32 tart shells evenly with the custard. On top of each, arrange one slice of strawberry, one piece of kiwi, one clementine segment, one raspberry, and one blueberry.
- Apply Apricot Glaze: Microwave the apricot preserves in a small bowl for 20-30 seconds until runny. Using a pastry brush, gently brush the glaze over the fruit on each tartlet to give them a shiny finish and added sweetness.
- Serve: Serve the tartlets immediately or refrigerate for up to 3 hours prior to serving. Enjoy the fresh, creamy, and fruity delights!
Notes
- Using room temperature eggs helps achieve a smoother custard.
- Pressing plastic wrap onto the pastry cream prevents an unappealing skin from forming during cooling.
- If mini tart shells are not homemade, select good-quality store-bought shells to ensure crispness.
- The apricot glaze not only adds shine but also helps preserve the freshness of the fruit.
- Tartlets are best enjoyed the same day but can be refrigerated for up to 3 hours without sogginess.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French-inspired
