Fruit and Cream Mini-Tarts
Try this Fruit and Cream Mini-Tarts recipe
Try this Fruit and Cream Mini-Tarts recipe
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 1/8 teaspoon salt
- 4 egg yolks
- 1/4 cup cornstarch
- 1 tablespoon heavy cream
- 2/3 cup sugar
- 1/3 cup powdered sugar
- 1 egg yolk (from a large egg)
- 1-1/2 cups unbleached flour
- 1/2 cup butter (1 stick) chilled
- 2-3/4 cups milk (i use 2-1/2 cups nonfat milk + 1/4 cup whipp
- 1/4 cup currant jelly
- Carbohydrate 5.13812653019273 g
- Cholesterol 88.7954326946563 mg
- Fat 10.4565244977438 g
- Fiber 0.05944978708287 g
- Protein 0.953796667654981 g
- Saturated Fat 6.23813819789586 g
- Serving Size 1 1 -14 tart (31g)
- Sodium 2929.25972054741 mg
- Sugar 5.07867674310986 g
- Trans Fat 0.686409341938154 g
- Calories 118 calories
Step-by-step
- Combine flour, sugar and salt in food processor.
- Cut butter into 8 slices and add to flour, pulsing several times until mixture resembles oatmeal.
- Add egg yolk mixed with cream. Pulse until all ingredients are moistened.
- Then allow machine to run a few seconds until dough starts to stick together. (Add additional drops of cream if dough seems too dry.)
- Press dough into a roll like refrigerated cookie dough.
- Wrap in plastic and chill 30 minutes.
- Spray molds generously with Baker's Secret or something like it. (Baker's Secret is an aerosol spray that mixes flour and oil.) If using silicone molds, no greasing is necessary.
- Slice roll of dough into 12 pieces.
- Using a rolling pin, roll dough between two pieces of plastic wrap into a circle slightly larger than tart molds.
- Press into mold with fingers being careful to keep thickness consistent.
- Use a knife to trim off any extra at the top. I usually have enough scraps to make another tart or two.
- Freeze for at least 30 minutes, overnight or up to a month.
- Place frozen tart shells on cookie sheet and press a small square of foil down into each crust that molds to shape of crust.
- Bake at 400 degrees for 10 minutes.
- Remove foil and continue to bake until golden brown, usually about 3-4 minutes.
- Add milk, sugar, cornstarch, salt, and egg yolks, (in that order) to blender.
- Blend 5 seconds and pour into 2-quart glass microwave-safe bowl.
- Microwave 6 minutes on HIGH, whisking until smooth after 3 minutes, then every minute thereafter.
- Add butter and vanilla and whisk until smooth.
- Fill each baked tart shell with cream filling.
- Top with fruit of your choice.
- Melt 1/8 cup currant jelly and use a brush to dab some shininess on each piece of fruit. It's OK if some drips onto the cream.
My Delightful Mini-Tart Adventure: A Sweet Escape from the Everyday
Life as a busy professional can feel like a whirlwind. Between meetings, deadlines, and the constant juggling act of work and personal life, finding moments of peace and self-care is crucial. For me, that moment often involves slipping away to my kitchen, where the gentle aroma of baking fills the air and the rhythmic click of a whisk becomes my meditation. This is where my love for baking comes to life – and where these delectable Fruit and Cream Mini-Tarts were born.
The inspiration for these tarts actually came from a recent business trip. Imagine this: I'm in a bustling city, surrounded by skyscrapers and hurried footsteps. Yet, in a quiet café tucked away on a cobblestone street, I stumbled upon the most enchanting little pastry – a miniature tart filled with creamy custard and vibrant berries. It was the perfect combination of sweet and tart, rich and refreshing, a small but powerful burst of joy in a busy day. That tiny tart sparked a desire within me to recreate that deliciousness, to bring a little bit of Parisian charm into my own kitchen, and to share it with you all.
These mini-tarts aren’t just about the exquisite taste; they’re about the process, the therapeutic ritual of measuring ingredients, the satisfying feel of the dough in my hands, the warm glow of the oven as the tarts bake to golden perfection. It’s a moment of mindfulness, a chance to disconnect from the digital world and reconnect with the simple pleasure of creating something beautiful and delicious. The delicate pastry shells, the smooth creamy filling, and the burst of fresh fruit on top – it all comes together to form a harmonious symphony of flavors and textures. They are truly miniature masterpieces that bring a touch of elegance to any occasion, from a casual afternoon tea to a sophisticated dinner party.
But the beauty of these tarts extends beyond their exquisite taste and elegant presentation. They're also incredibly versatile. The basic recipe offers a fantastic canvas for creative expression. Experiment with different types of fruit – strawberries, raspberries, blueberries, or a medley of your favorites. You can also get creative with the custard filling, adding a hint of citrus zest or a touch of spice to complement the fruit. The possibilities are endless, and every variation will bring its own unique character to these delightful little treats.
The best part? These mini-tarts are surprisingly easy to make, even for the busiest of individuals. The process is straightforward, yet rewarding. The recipe provides a step-by-step guide, ensuring a successful outcome even for novice bakers. And the results? A batch of irresistible mini-tarts that will impress your friends, family, or even just yourself. A little slice of happiness in a busy world.
So, my friends, I encourage you to embark on this culinary adventure. Take a break from your routine, escape into the peaceful rhythm of baking, and create your own batch of Fruit and Cream Mini-Tarts. You deserve a little sweetness in your life – and these mini-tarts are the perfect way to indulge in it. It’s a small act of self-care, a quiet moment of joy, and a taste of something truly special. Enjoy the journey, and savor every delicious bite.
