The BEST Fruit Tarts!

Summary

In this video, the host demonstrates how to make beautiful mini fruit tarts with a buttery shortbread cookie crust, vanilla pastry cream filling, and fresh fruit topping. The process includes preparing the dough, chilling it to maintain its shape, and baking the tartlets until golden. The homemade pastry cream is made from scratch and can be chilled ahead of time. Once assembled, the tarts are topped with fruits like strawberries and blueberries, and glazed with apricot jam for a shiny finish. The recipe is perfect for summer entertaining and can be made ahead, offering a delicious, creative dessert.

Takeaways

• 😀 A buttery shortbread cookie crust forms the base of the mini fruit tarts, which is both easy to make and delicious.
• 😀 The crust is made using 3 sticks of unsalted softened butter, 3/4 cup of granulated sugar, and 2 teaspoons of vanilla extract.
• 😀 After mixing the dough, it is divided into tartlet pans, creating a beautifully shaped base with a removable bottom for easy removal.
• 😀 Chilling the dough in the freezer for 20-30 minutes is essential to prevent it from sinking during baking.
• 😀 Leftover dough can be made into shortbread cookies by shaping it into a disc and cutting it into triangles.
• 😀 The pastry cream is made with milk, egg yolks, sugar, corn starch, heavy whipping cream, and vanilla extract.
• 😀 To prevent curdling, the hot milk is slowly added to the egg mixture while whisking, then returned to the pot to cook until thickened.
• 😀 Once the pastry cream has thickened, it is removed from the heat, mixed with butter and vanilla extract, then chilled.
• 😀 The tart crusts are baked at 350°F for 15 minutes, then pierced and baked further for 10-15 minutes to ensure even cooking.
• 😀 The fruit tarts are filled with pastry cream, topped with fresh fruit (such as berries), and glazed with apricot jam for shine and sweetness.
• 😀 These tarts are best served immediately or within a few hours to maintain their crispness, though they can be made a day in advance.

Q & A

What type of crust is used for the mini fruit tarts?

The crust is made from a shortbread cookie dough, which is buttery, easy to make, and delicious.

How do you prepare the shortbread dough for the tart crust?

To prepare the dough, mix softened unsalted butter, granulated sugar, and pure vanilla extract until fluffy. Then, add a mixture of all-purpose flour and salt in batches, mixing until the dough forms.

How do you fill the tartlet pans with dough?

Pinch off a golf-ball-sized portion of dough, press it into the bottom of the tartlet pans, and then gently press it up the sides to form a border. Be sure to dip fingers in flour if the dough becomes sticky.

Why is it important to chill the tart dough before baking?

Chilling the dough helps it firm up, ensuring the tartlets hold their shape during baking. If the dough isn't chilled, it may sink and lose its form.

Can the tart dough be made in advance?

Yes, the dough can be made ahead and frozen for up to two months. If not freezing, you can prepare it 1–2 days ahead of time.

What ingredients are used to make the pastry cream?

The pastry cream is made with milk, sugar, egg yolks, cornstarch, heavy whipping cream, vanilla extract, and unsalted butter.

How do you ensure the egg mixture doesn’t curdle when adding hot milk?

To prevent curdling, slowly add the hot milk to the egg mixture while whisking constantly, then return the mixture to the pot to thicken over medium-low heat.

What do you do once the pastry cream thickens?

Once the pastry cream thickens and boils, remove it from the heat and stir in vanilla extract and butter. Strain the mixture to remove any hardened bits and cover it with plastic wrap to prevent a skin from forming.

How long should the tartlet shells be baked, and how do you prevent them from rising too much?

Bake the tartlet shells at 350°F for 15 minutes, then pierce them with a fork to release steam and bake for another 10–15 minutes until golden.

What fruits are ideal for topping the mini fruit tarts?

Fresh fruit like strawberries, blueberries, raspberries, and kiwi are great for topping. You can use one type of fruit or a combination of different fruits, depending on your preference.

How do you create the glossy finish on the fruit topping?

An apricot glaze made by heating apricot jam with water gives the fruit a shiny finish. Brush the glaze over the fruit after arranging it on the tartlets.

Can the mini fruit tarts be made ahead of time?

The tartlets can be made a couple of hours in advance and stored in the refrigerator. However, for optimal freshness, it's best to serve them immediately, as the crust may absorb moisture from the cream and fruit over time.