THE PERFECT MINI FRUIT TARTS

THE PERFECT MINI FRUIT TARTS

Delicious Mini Fruit Tarts Made With A Buttery Shortbread Crust, Creamy Vanilla Custard And Topped With Fresh Fruit. 

the right Bite-Sized Sweet Treat For Spring And Summer!

I absolutely love these mini fruit tarts! While i really like a classic fresh fruit tart, there’s just something a few mini dessert that’s so fun to enjoy. These mini tarts are one among my favorites bite-sized sweets, along side mini cheesecakes, mini raspberry bundt cakes, chocolate covered strawberries and chocolate strawberry dessert kabobs.

MINI TARTS

As the weather warms up, I find myself shifting focus from chocolate and caramel desserts to lighter-flavored sweets. i really like fruit desserts and these mini fruit tarts really let the juicy fresh berries shine.

I also love mini desserts this point of year. Entertaining tends to require a more casual turn with dinner and drinks on patios and decks, kids running around outside until dark, and bite-sized desserts seem both fancy and casual to me. you'll grab one (or more!) as you’re passing by the dessert platter and there’s just something so pretty a few collection of little tarts accumulated on top of every other. These mini fruit tarts would be great for those end-of-year or graduation parties we all seem to possess this point of year.

The mini tart crust is formed from an easy kitchen appliance dough like shortbread and pressed into mini-muffin tins. Vanilla custard fills the cups after they’re baked and you ought to top the custard with whatever fruit is freshest and at its peak at the time. So tasty!

TYPES OF FRUIT FOR MINI TARTS

Blueberries and raspberries are my favorite fruits to use, but there are many yummy options! be happy to use whatever fruit is in season. Below are a couple of fruits that might taste delicious:

• Blueberries
• Raspberries
• Strawberries
• Kiwi
• Mandarin oranges
• Blackberries

HOW TO MAKE MINI TARTS

There is a touch more work evolved for this mini fruit tart recipe since both the crust and custard are made up of scratch, but I promise it’s worth it! you'll make the custard while the tart shells are baking, then all that’s left to try to to is assemble your mini tarts.

TO MAKE MINI TART SHELLS:

1. Preheat oven to 375ºF and spray a mini muffin pan with nonstick spray.
2. Add flour, granulated sugar and salt to a kitchen appliance and blend. Add 1/2 cup cold butter and pulse until mixture resembles coarse meal. Then add cold water and process just until the dough starts to stay together. If the dough remains dry, add more water by the teaspoon.
3. Scoop a few tablespoon of dough into the cups of a mini muffin pan and press onto bottom and partially up sides. The dough will fill anywhere from 18-24 mini muffin cups.
4. Bake for about quarter-hour , until golden brown. Remove from oven and funky in pan for five minutes. Use a knife to begin the mini tart shells and let cool completely on a wire rack.

TO MAKE CUSTARD FOR MINI TARTS:

1. In a medium sauce pan over medium-heat, bring milk and flavorer paste to a boil.
2. In a separate bowl, whisk the egg yolks and sugar until light and fluffy. Add in cornstarch and whisk until there aren’t any lumps.
3. Next whisk in 1/4 cup of the recent milk mixture into the egg mixture until incorporated. Then whisk in remaining hot milk mixture, reserving the empty saucepan.
4. Pour mixture back to the saucepan. Cook over medium-high heat, whisking constantly until thickened and slowly boiling. Remove from heat and stir within the butter.

TO ASSEMBLE MINI FRUIT TARTS:

1. Spoon custard into the cooled mini tart shells and let sit at temperature for about 20 minutes.
2. Top with berries and refrigerate until able to serve.

DO TARTS got to BE REFRIGERATED?

Yes, the custard within the mini fruit tarts must be refrigerated. To store, simply place in an airtight container or place on a plate and canopy with wrapping . These mini tarts will confine the fridge for up to three days.

CAN YOU MAKE FRUIT TARTS THE NIGHT BEFORE?

Yes! If making before time, i might wait to assemble the mini tarts until subsequent day. But you'll easily bake the tart shells and cook the custard the day before. The tart shells are often stored at room temp, but the custard will got to chill within the refrigerator until you’re able to assemble your mini fruit tarts.

INGREDIENTS

FOR THE CRUST:

• 1 1/4 cups all purpose flour
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup cold, unsalted butter (1 stick, dig cubes)
• 1 Tablespoon cold water

FOR THE CUSTARD:

• 1 cup milk
• 3/4 Tablespoon flavorer paste or pure vanilla
• 3 egg yolks
• 1/3 cup sugar
• 2 Tablespoons cornstarch
• 1/2 Tablespoon unsalted butter

FRUIT TOPPINGS:

• 1 pint fresh blueberries
• 1 pint fresh raspberries

INSTRUCTIONS

FOR THE CRUST:

1. Preheat the oven to 375ºF. Spray a mini muffin pan with nonstick spray.
2. Add flour, granulated sugar and salt to a kitchen appliance and process to blend. Add 1/2 cup cold butter and pulse until the mixture resembles coarse meal. Then add cold water and process just until the dough starts to stay together. If the dough remains dry, add more water by the teaspoon.
3. Scoop a few tablespoon of dough into the cups of a mini muffin pan and press onto bottom and partially up sides. The dough will fill anywhere from 18-24 mini muffin cups.
4. Bake until golden brown, about quarter-hour . Remove from oven and funky in pan for five minutes. Use a knife to begin the mini tart shells. Cool completely on a wire rack.

FOR THE CUSTARD:

1. Put milk and flavorer paste during a medium saucepan and convey to a overboil medium-heat.
2. In a separate bowl, whisk the egg yolks and sugar until light and fluffy. Add within the cornstarch and whisk until no lumps remain.
3. Next whisk in 1/4 cup of the recent milk mixture into the egg mixture until incorporated. Whisk within the remaining hot milk mixture, reserving the empty saucepan.
4. Pour the mixture back to the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the warmth and stir within the butter.

TO ASSEMBLE MINI FRUIT TARTS:

• Spoon custard into the cooled crust cups and let sit at temperature for about 20 minutes. Top with berries and refrigerate until able to serve.