Fruit Tartlets: A Delightful Sweet Treat
Fruit tartlets are a stunning and delicious dessert that combines the richness of homemade pastry with a silky smooth custard filling, topped with a medley of fresh fruits. Perfect for any occasion, these bite-sized delights will surely impress guests and satisfy your sweet cravings. Here’s how to make these charming fruit tartlets, step by step.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 300g |
| Granulated sugar | 150g |
| Butter (cold, cubed) | 150g |
| Eggs (whole) | 110g |
| Lemon zest | ½ lemon |
| Baking powder | 1 teaspoon |
| Salt | 1 pinch |
| Whole milk | 500g |
| Egg yolks | 90g |
| Granulated sugar (for custard) | 150g |
| Cornstarch (cornflour) | 50g |
| Vanilla bean | 1 pod |
| Fresh fruit (strawberries, kiwis, berries, etc.) | As needed |
| Fresh mint leaves | As needed |
| Apricot jam | 50g |
| Water | 10g |
Instructions
Step 1: Preparing the Sweet Pastry
Start by preparing the shortcrust pastry. You can either mix the dough by hand or use a stand mixer with the paddle attachment. Begin by placing the all-purpose flour and baking powder in a large bowl or mixer. Blend them together until evenly combined. Add the cubed cold butter and mix until the mixture resembles breadcrumbs or a sandy texture.
Next, add the granulated sugar and a pinch of salt, and continue mixing. Incorporate the zest of half a lemon, which will provide a fresh and aromatic touch to the dough. Work the mixture until it forms a rough dough, but avoid overworking it.
Transfer the dough onto a lightly floured surface and knead it gently until it comes together into a compact ball. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to allow the dough to rest and firm up.
Step 2: Shaping and Baking the Tartlet Shells
After the dough has rested, remove it from the fridge and roll it out on a lightly floured surface to a thickness of about 0.5 cm (1/4 inch). Using a round cutter (around 8 cm in diameter), cut out circles of dough. You will need to cut out enough circles to line 22 tartlet pans (each about 7 cm in diameter).
Gently place each circle of dough into a tartlet pan, pressing the dough into the edges and ensuring it fits snugly. Use a fork to prick the base of each tartlet shell, which will help prevent it from puffing up during baking.
Preheat your oven to 180°C (350°F), and bake the tartlet shells in the preheated oven for 18-20 minutes, or until golden brown. Once baked, allow the tartlet shells to cool for a few minutes in the pans before transferring them onto a wire rack to cool completely.
Step 3: Preparing the Custard Cream
While the tartlet shells are cooling, begin making the custard. In a saucepan, heat the whole milk along with the vanilla pod and its scraped seeds. Stir occasionally to prevent it from scorching. Once the milk is warm (but not boiling), remove it from the heat and discard the vanilla pod.
In a separate bowl, whisk together the egg yolks and granulated sugar. Add the cornstarch and continue to whisk until the mixture is smooth and well combined.
Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Once all the milk is incorporated, transfer the mixture back into the saucepan and cook over low to medium heat, stirring constantly until the custard thickens to a creamy consistency.
Once thickened, remove the custard from the heat and pour it into a bowl. Cover it with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming. Allow it to cool completely.
Step 4: Assembling the Fruit Tartlets
Once both the tartlet shells and custard cream are cool, it’s time to assemble your tartlets. Fill a piping bag fitted with a star-shaped nozzle with the custard cream. Pipe the custard into each tartlet shell, filling them generously but leaving a little space at the top for the fruit.
Now, it’s time to decorate the tartlets with fresh fruit. Choose a variety of fruits that are in season and visually appealing. Some excellent options include strawberries, kiwis, blueberries, raspberries, and blackberries. Arrange the fruit on top of the custard in an attractive pattern, allowing the colors and shapes to shine.
Step 5: Glazing the Fruit
To give the fruit a beautiful, glossy finish, gently heat the apricot jam with a small amount of water (10g) in a saucepan or microwave until it becomes liquid. Use a pastry brush to glaze the fruit with the warm apricot syrup, which will add shine and also help preserve the freshness of the fruit.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 kcal |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Carbohydrates | 36g |
| Sugars | 16g |
| Fiber | 2g |
| Protein | 4g |
| Cholesterol | 80mg |
| Sodium | 60mg |
Tips for Perfect Fruit Tartlets
- Pastry Variations: You can experiment with different types of pastry, such as puff pastry or a shortbread crust, depending on your preferences.
- Fruit Choices: Mix and match fruits according to what’s in season or based on your personal taste. Stone fruits, berries, or citrus are all great choices.
- Custard Tips: For a richer custard, you can add a splash of heavy cream to the milk mixture. Ensure that the custard is well-cooked to avoid any eggy taste.
- Make-Ahead: The pastry shells and custard can be made a day in advance, making this an ideal dessert for preparing ahead of time.
These fruit tartlets will make a gorgeous centerpiece at your next event or dinner party. The crisp, buttery pastry, rich custard, and fresh fruit topping are a winning combination that is sure to leave your guests asking for the recipe. Enjoy!
