Mini tarts with fruit and vanilla cream

Name: Mini tarts with fruit and vanilla cream
Ingredients: For the crust (Pâte sablée) 200 g all-purpose flour; sifted 125 g butter (or margarine) at room temperature; cut into cubes 1 pinch of salt 1 egg 80 g granulated white sugar 40 g almond flour (if almond flour is omitted; add an extra 40 g of flour) 2 tablespoons orange blossom water For the vanilla cream: 250 ml milk 2 egg yolks 3 tablespoons sugar 1 tablespoon cornstarch (20 g) 1 teaspoon lemon zest 1 vanilla bean/ex

Dessert - Mini tarts with fruit and vanilla cream by Felicia G. - Recipia

Fruit Tarts with Vanilla Cream I made these mini tarts on a day when I craved something refreshing and simple, with fresh fruits. I discovered orange blossom water a while ago in a French pastry recipe, and since then, I've been using it as often as I can. I love how it combines with almonds and vanilla, and it really makes a difference here. If you don’t have small tart pans, you can use larger ones, but the baking time will need to be adjusted. Quick Info Total time: about 2 hours (including cooling) Preparation time: 40 minutes Baking time: 30 minutes (for 10 cm pans) Servings: 8 tarts with a diameter of 10 cm Difficulty: medium Recipe type: dessert, suitable for occasions or weekend meals Ingredients For the crust (pâte sablée): - 200 g all-purpose flour, sifted - 125 g unsalted butter at room temperature, cut into cubes - a pinch of salt - 1 egg - 80 g granulated white sugar - 40 g almond flour (or an additional 40 g all-purpose flour if not using almonds) - 2 tablespoons orange blossom water For the vanilla cream: - 250 ml milk - 2 egg yolks - 3 tablespoons sugar - 1 tablespoon cornstarch (approx. 20 g) - 1 teaspoon grated lemon zest - vanilla to taste: pod, extract, or vanilla sugar For decoration: - grapes - strawberry slices - kiwi slices - canned peaches - any other fresh or canned fruits you have on hand Preparation Method 1. Preparing the crust: You can use a stand mixer with a dough hook or knead by hand. If using a mixer, place all the crust ingredients in the bowl and mix until it comes together. This takes a few minutes. For the manual method, mix the flour with the butter and salt until you achieve a crumbly texture. Add the egg, sugar, almond flour, and orange blossom water. Knead briefly, just enough to bring the dough together. If it feels too dry, add a tablespoon or two of cold water or orange blossom water. 2. Resting the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. If you're impatient, you can leave it on the countertop, lightly covered to prevent it from drying out. Sometimes I leave it directly in the butter wrapper without sealing it completely. If you have time, I recommend the fridge; the dough will be easier to roll out. 3. Rolling and placing the dough: Sprinkle a little flour on the work surface and roll out the dough to a thickness of 3-4 mm. Cut circles slightly larger than the diameter of the tart pans to cover the edges well. Place the dough in the pans, pressing gently on the bottom and edges. Remove the excess and reuse it for other tarts. 4. Chilling the pans before baking: After placing the dough in the pans, put them in the fridge for another 10 minutes. I’ve noticed that this helps them keep their shape better in the oven and prevents the edges from collapsing. 5. Baking the crust: Prick the bottoms of the tarts with a fork. Line each tart with parchment paper and place baking weights (or beans, chickpeas, whatever you have) on top. Bake in a preheated oven at medium heat (around 180°C) for 30 minutes for 10 cm pans. Smaller tarts will bake a bit faster. When the edges are golden, remove them and let them cool completely out of the pans. 6. Preparing the vanilla cream: Whisk the egg yolks with the sugar and cornstarch until well combined. Heat the milk with the vanilla and lemon zest. Gradually pour the hot milk over the egg yolks while continuously whisking to prevent lumps. Place the mixture over a double boiler (or on very low heat, being careful) and stir constantly until it thickens to a dense cream. Cover with plastic wrap directly on the surface of the cream and let it cool. 7. Assembling the tarts: Once the crusts are completely cool, fill them with the chilled vanilla cream. Smooth the top with a spoon. 8. Decorating: Top with sliced fruits: grapes, strawberries, kiwi, peaches. You can use whatever you like or have available. For a glossy finish and if you want to keep them for serving later, you can add a thin layer of glaze made from a packet of cake gel and syrup from canned fruit. Why I make this recipe often It uses simple, basic ingredients. It’s suitable for any season, as I also use canned fruits when fresh ones are not available. The crust is delicate and doesn’t get soggy quickly, and the vanilla cream is light enough. The recipe allows me to use what I have on hand and works just as well in small or large pans. Tips and Variations Tips If the dough seems too dry, add 1-2 tablespoons of cold liquid (still water, orange blossom water, or milk). The fridge helps the dough maintain its shape while baking. Skip the chilling step only if you’re in a huge rush. Do not stick the tart to the edges when pressing it – work gently, or it may break when removed. There’s no need to grease the pans; the butter in the dough is sufficient. Substitutions Orange blossom water can be replaced with milk or still water, but the unique flavor will be lost. Almond flour can be omitted; just add more all-purpose flour. Fruits can be swapped depending on the season or what you have at home. Variations Tarts can also be made in a single large pan using the same dough. The vanilla cream can be flavored additionally with orange, lemon, or other extracts. For more contrast, add a few mint leaves when serving or sprinkle with powdered sugar. Serving Ideas They are best served cold, straight from the fridge. If desired, you can glaze the fruits with a bit of syrup or canned fruit juice for shine. They are perfect as a dessert for festive meals or brunch. Frequently Asked Questions 1. Can I use only all-purpose flour if I don’t have almonds? Yes, use 40 g of all-purpose flour instead of almond flour. The texture will be slightly crunchier, but the crusts will turn out well. 2. Can the tarts be prepared in advance? Yes, you can bake the crusts a day ahead and keep them at room temperature, covered. The cream and fruits should be added on the day of serving for freshness. 3. What can I use if I don’t have orange blossom water? You can substitute with still water or milk, but the specific flavor will be missing. It doesn’t affect the dough’s texture, just the taste. 4. How do I know if the dough is tender enough? After baking, the crust should be slightly crisp but not hard. If it breaks easily when cut, it’s fine. 5. Is the glaze on top necessary? No, the glaze is not mandatory. It just helps maintain a glossy appearance and keeps the fruits fresh if the dessert isn't consumed immediately. Nutritional Values Approximately, one mini tart has about 250-300 kcal, with 12-15 g of fat (mostly from butter and almonds), 30-35 g of carbohydrates (from flour, sugar, and fruits), and 4-6 g of protein (from eggs, almond flour, milk). These are approximate values and may vary depending on the fruits and size of the tart. Storage and Reheating Empty crusts can be stored for up to 2 days at room temperature, covered. Tarts filled with cream and fruits last 1 day in the fridge, but the fruits may soften and lose their shine. I do not recommend reheating. They are best enjoyed cold and fresh.

Mini tarts with fruit and vanilla cream

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