Mini Fruit Tartlets are delightful bite-sized desserts featuring a buttery pastry shell filled with creamy custard and topped with fresh, colorful fruits. These tartlets are perfect for parties, special occasions, or as a sweet treat any time of the year.

Ingredients

For the Tartlet Shells:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter (cold and cubed)
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 2-3 tablespoons cold water

For the Pastry Cream:

• 1 cup whole milk
• 1/4 cup granulated sugar
• 2 large egg yolks
• 2 tablespoons cornstarch
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

For Topping:

• Assorted fresh fruits (such as strawberries, blueberries, kiwi, raspberries, and mango)
• Mint leaves (for garnish, optional)
• Apricot jam (for glazing, optional)

Timing

Making Mini Fruit Tartlets takes about 30 minutes for preparation and 30 minutes for baking and cooling.

Instructions

Step 1: Make the Tartlet Shells

1. Prepare Dough: In a food processor, combine the flour, cold butter, powdered sugar, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add Egg Yolk: Add the egg yolk and 2 tablespoons of cold water. Pulse until the dough comes together. If too dry, add an additional tablespoon of water.
3. Chill Dough: Turn the dough out onto a lightly floured surface, shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat Oven: Preheat the oven to 350°F (175°C).
5. Roll and Cut: Roll out the chilled dough to about 1/8 inch thick. Use a round cutter to cut out circles and fit them into a mini muffin tin.
6. Blind Bake: Prick the bottoms of the tartlet shells with a fork and bake for 15-20 minutes or until golden brown. Let them cool completely.

Step 2: Make the Pastry Cream

1. Heat Milk: In a saucepan, heat the milk and half of the sugar over medium heat until it begins to simmer.
2. Whisk Egg Yolks: In a bowl, whisk together the egg yolks, cornstarch, and remaining sugar until smooth.
3. Combine Mixtures: Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
4. Thicken Cream: Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and bubbles. Remove from heat and stir in the butter and vanilla extract.
5. Cool Cream: Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface), and let it cool completely.

Step 3: Assemble the Tartlets

1. Fill Tartlet Shells: Once the pastry cream is cool, spoon or pipe it into the cooled tartlet shells.
2. Add Fresh Fruits: Arrange the assorted fresh fruits on top of the pastry cream.
3. Glaze (Optional): If desired, heat apricot jam until melted and brush it over the fruit for a shiny finish.

Step 4: Serve

1. Garnish: Optionally, garnish with fresh mint leaves.
2. Enjoy: Serve the mini fruit tartlets chilled or at room temperature. Enjoy your delightful dessert!

Nutritional Information

Here’s a quick overview of the nutritional content of Mini Fruit Tartlets (per tartlet, based on 12 servings):

Nutrient	Amount per Tartlet
Calories	150
Protein	2g
Fat	8g
Carbohydrates	18g
Fiber	1g
Sugar	6g

Tips for Customization

• Different Fruits: Use seasonal fruits or your favorites such as peaches, cherries, or pomegranate seeds.
• Flavor Variations: Add a splash of lemon or orange zest to the pastry cream for extra flavor.
• Chocolate Cream: Substitute the pastry cream with chocolate pastry cream for a different twist.

Conclusion

Mini Fruit Tartlets are a beautiful and delicious dessert that combines a crisp pastry shell with creamy filling and fresh fruits. Perfect for any occasion, these tartlets are sure to impress your guests and satisfy your sweet tooth. Enjoy this delightful recipe!