Mini Fruit and Custard Tarts (Print Version)
# Ingredients:
→ Tart Dough
01 -
Unsalted butter, diced up (115g or 8 tablespoons)
02 -
Powdered sugar (80g or ½ cup + 1 tablespoon + 1 teaspoon)
03 -
Heavy cream (1 tablespoon)
04 -
Egg yolks (2)
05 -
Salt (½ teaspoon)
06 -
Vanilla extract (½ teaspoon)
07 -
All-purpose flour (225g or 1½ cups + 1 tablespoon)
→ Custard Filling
08 -
All-purpose flour (24g or 2 tablespoons + 2 teaspoons)
09 -
Cornstarch (24g or 2 tablespoons + 2 teaspoons)
10 -
White sugar (68g or 5½ tablespoons)
11 -
Vanilla extract (1 teaspoon)
12 -
Egg yolks (4)
13 -
Whole milk (376ml)
→ Assembly
14 -
Water (1½ tablespoons)
15 -
Apricot jelly (2 tablespoons)
16 -
A mix of fresh fruits, sliced
# Instructions:
01 -
Blend the flour, sugar, butter, and salt in a stand mixer until the butter pieces are tiny. Toss in egg yolks, cream, and vanilla and keep mixing till it clumps together like wet sand.
02 -
Take around 3 tablespoons (60g) of dough and press it snugly into individual tart pans. Poke the bottom with a fork and leave them in the freezer for at least 1 hour.
03 -
Pop your frozen tart shells into a 375°F oven and bake 12-15 minutes until golden along the rims. At the 8-minute mark, check for puffing and flatten any bubbles. Let them cool completely on a rack afterward.
04 -
Mix sugar into yolks, then add the sifted flour and cornstarch. Slowly whisk in the milk and vanilla. Cook this over medium heat, stirring non-stop until it thickens into a pudding-like consistency. Let it cool down for about 30 minutes.
05 -
Stir together the water and apricot jelly, heat it briefly in the microwave until melted, and then strain out any clumps.
06 -
Paint a thin layer of glaze inside each shell to avoid sogginess. Spoon in the custard up to about three-quarters full. Arrange the fruit however you'd like on top, then give it all a shine with some warmed apricot glaze. Serve it right away or stick it in the fridge!
# Notes:
01 -
You can make the tart shells ahead of time and keep them chilled for a few days.
02 -
The custard can be prepped up to a day early.
03 -
Adding a glaze layer to the tart shell stops it from becoming too soft.