Mini tarts with cream and fruit

Name: Mini tarts with cream and fruit - Angela O.
Ingredients: Dough zest of one lemon 80 g sugar 300 g flour 1 egg plus an egg yolk 130 g soft butter one teaspoon baking powder Cream one teaspoon grated lemon zest 100 g sugar 50 g m

Dessert - Mini tarts with cream and fruit by Angela O. - Recipia

Mini tarts with cream and fruits When it's warm outside, I prefer desserts that are served cold and are not too heavy. These mini tarts have a flaky pastry, a simple lemon cream, and fruits on top. I have prepared them several times for guests, as they are easy to portion and decorate according to the fruits I have on hand. In this recipe, I used grapes, and optionally, strawberry syrup can be added on top. Quick info Total time: not specified exactly; includes about 30 minutes for cooling the dough, plus preparation, baking, and cooling time for the cream Preparation time: about 30 minutes for dough and cream, excluding cooling and baking time Cooking/baking time: tarts are baked until golden; the exact duration is not specified Servings: the number depends on the size of the tart molds Difficulty: easy to medium Recipe type: mini tarts with cream and fruits, suitable for warm days and meals with guests Ingredients For the dough Zest of one lemon 80 g sugar 300 g flour 1 egg and 1 yolk 130 g soft butter 1 teaspoon baking powder For the cream 1 teaspoon grated lemon zest 100 g sugar 50 g milk 2 eggs 40 g flour For decoration Grapes Strawberry syrup, optional Preparation method 1. Prepare the lemon-flavored sugar Put the sugar and lemon zest in a food processor and blend until you get a fine powder. This way, the zest distributes better in the dough and there won't be large pieces left. 2. Form the dough In a bowl, add the lemon powdered sugar, flour, egg, yolk, soft butter, and baking powder. Knead the ingredients until you get a homogeneous dough that is easy to shape. There is no need to over-knead once the dough has come together. The important thing is for it to be uniform and not have dry flour spots. 3. Chill the dough Wrap the dough in plastic wrap and place it in the refrigerator for about 30 minutes. Chilling helps it firm up and makes it easier to roll out in molds. 4. Prepare the tart shells Grease the tart molds and dust them with flour. Roll out the dough and place it in the molds, covering the base and edges. Put the molds in the oven and bake the tarts until they turn golden. The original recipe does not specify the oven temperature or exact baking time, so watch the color of the dough. After baking, let the tart shells cool. 5. Prepare the cream In a non-stick pan, add the milk, eggs, grated lemon zest, and sugar. Whisk well, then place the pan over low heat. Gradually add the flour and continue to stir until the cream thickens. It is important to keep the heat low and stir constantly, so the flour incorporates without lumps. When the cream has thickened, let it cool. The recipe source mentions that it should be chilled before use, which is necessary to fill the tarts without them softening immediately. 6. Fill and decorate the tarts Fill the cooled tart shells with the cold cream. Top with grapes and, if desired, add a little strawberry syrup. The tarts are served cold. The fruits can be placed just before serving, especially if you want their appearance to remain as fresh as possible. Why I make the recipe often I like that the dough is made from common ingredients, and the dessert can be made ahead of time before the meal. The mini tarts are easy to portion and look good on a platter without needing complicated decoration. The cream and fruits make them especially suitable on hot days when a cold dessert is more enjoyable than a heavy one. Tips The butter should be soft when preparing the dough, so the ingredients combine easily. Do not skip the chilling step for the dough. After about 30 minutes in the refrigerator, it becomes firmer and easier to roll out in molds. The molds should be greased and dusted with flour before placing the dough. This step helps the tarts release more easily after baking. The cream is cooked over low heat and stirred continuously after adding the flour. If left unstirred, it can stick to the pan or lumps may form. Let both the tart shells and the cream cool before assembling. If you fill the shells while they are warm, the cream may become too soft, and the dough may lose its texture. Substitutions The original recipe indicates grapes for decoration. These can be replaced with other fruits, but the quantity and type of fruits are not specified in the source, so the choice can be made according to the season. Strawberry syrup is optional and can be omitted without changing the preparation of the dough or cream. It is not recommended to replace the flour in the dough or the butter without adjusting the entire recipe, as these contribute to the texture of the tart shells. Variations You can prepare the tarts in different sized molds. If you use smaller molds, you will get more pieces, and if you use larger molds, the number of servings will be reduced. The decoration can be made with just grapes, with grapes and strawberry syrup, or with available fruits. It is better to keep the decoration simple, as the cream already has a lemon flavor. For a more pronounced lemon taste, both the zest used in the dough and the one added to the cream can be kept, just like in the basic recipe. Serving ideas Serve the mini tarts cold, after the cream has cooled well. You can place them on a platter and decorate with grapes just before bringing them to the table. If using strawberry syrup, add it at the end, over the fruits. This way, it remains a decorative element and does not overly wet the cream's surface before serving. Frequently asked questions How long should the dough stay in the refrigerator? The dough should be kept in the refrigerator for about 30 minutes, until it firms up and becomes easier to shape. At what temperature are the tarts baked? The oven temperature is not specified in the original recipe. The tarts are baked until the dough turns golden, so it is important to watch them towards the end of baking. Can I use the cream while it is warm? It is preferable to let the cream cool before filling the tarts. The cooled cream is more suitable for assembly, and the tart shells should also be cold. What fruits are used for decoration? The recipe indicates grapes and, optionally, strawberry syrup. If desired, you can also use other fruits, but these are not specified in the original recipe. How many mini tarts can be made? The exact number depends on the size of the molds used. The ingredients are given for a quantity of dough and cream, without mentioning a fixed number of tarts. Nutritional values The values below are estimated for the entire amount of dough and cream, excluding the grapes and strawberry syrup, as the quantity of fruits is not specified. Calories: approximately 3,100-3,300 kcal for the entire recipe Protein: approximately 55-65 g Carbohydrates: approximately 400-430 g Fats: approximately 145-160 g The value for one tart differs depending on the number and size of the servings. If, for example, 10-12 mini tarts are made, the values per piece will be considerably different compared to using larger molds. Fruits and syrup add carbohydrates and calories, but their quantity is not included in the estimate above. Storage and reheating Tarts filled with cream and fruits should be kept in the refrigerator and are best consumed as soon as possible, as the dough can soften from the cream and fruits. For a better result, keep the tart shells separate from the cream and fill them before serving if you know the dessert will not be consumed immediately. The cream should be kept cool until use. The tarts should not be reheated, as the cream and fruits do not suit this process, and the dough may lose its texture.

Mini tarts with cream and fruit

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