There’s something about fresh fruit and summer. They just go together. (Especially on a hot day!) If you are planning a potluck, family gathering or just dessert after dinner, then I have the perfect mini fruit tart recipe for you!
The crust of these fruit tarts can be homemade or purchased from your grocer’s freezer. (No judgement either way!) They will both be delicious and the perfect size for indulging!
I like to make mini tarts, but feel free to get creative and turn this into a 9 inch pie! The only changes I foresee is that the custard filling recipe may have to be adjusted to make a little more.
1 1/4 C flour
3 TBS sugar
1/2 tsp salt
8 TBS unsalted butter
3-4 TBS ice water
3 extra large egg yolks (at room temperature)
6 TBS sugar
1 1/2 TBS cornstarch
1 C milk
1 TBS unsalted butter
1 TBS heavy cream
1/2 tsp vanilla
Assorted fresh fruits (strawberries, raspberries, blueberries, sliced kiwis, oranges)
To make the crust:
1. Combine flour, sugar and salt in food processor or bowl. Cut butter into 1/4 inch pieces and add into food processor or bowl. If using a food processor pulse about 10 times until butter forms small pea-like bits. If you are using a pastry cutter and bowl, cut dough until small bits form. Add ice water and continue processing/cutting until the dough comes together. Shape the dough into a disc shape and cover with plastic wrap. Refrigerate for 35-45 minutes.
2. Preheat oven to 375 degrees. Let the dough sit at room temperature for 5 minutes and then roll the dough into a large circle. Cut mini circles to fit your pan or measure for 9 inch tart pan with removable bottom. Cut off the excess dough around the border with a sharp knife. Line the top of the dough with foil and fill with dried beans to hold it down. Bake the tart crust for 10 minutes and then remove the foil and beans. Prick the bottom of the crust with a fork and bake for another 20 minutes.
To make the custard filling and topping:
1. Using electric mixer with paddle attachment or electric hand mixer beat egg yolks and sugar on medium-high for about 3 minutes until mixture is light yellow. Beat in cornstarch on low speed.
2. Bring milk to a simmer in saucepan and slowly pour warm milk into the egg mixture, whisking steadily. Then pour mixture back into saucepan. Cook over medium heat while stirring constantly with a whisk until mixture is thick, about 4 minutes. Bring to a boil, then bring heat to low and cook for 3 more minutes.
3. Remove from heat. Mix in butter, vanilla and cream.
4. Pour through strainer and into a bowl. Place plastic wrap directly onto custard and refrigerate until cold.
5. Put baked tart shell on serving plate. Assemble tart my spreading pastry cream over tart crust or crusts. Place prepared fruit slices casually on top of custard.