Mini fruit tarts with vanilla cream

Name: Mini fruit tarts with vanilla cream - Luminita G.
Ingredients: DOUGH: 630g flour; 400g butter or 200g lard; 200g sugar; 3 egg yolks; 1 whole egg; 1 vanilla pod; a pinch of salt. VANILLA CREAM: 1 liter milk; 300g sugar; 50g butter; 6 eggs; 200g flour or starch; 3 vanilla pods or essences. FRUITS FOR GARNISH.

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

Mini Fruit Tarts with Vanilla Cream On weekends or when I have guests, I often make these mini fruit tarts with vanilla cream. The recipe is a classic one, with simple ingredients and a result that fits any festive table. I have often prepared them for birthdays or when I wanted a seasonal dessert without complications. The small molds are practical, they bake quickly, and each tart can be customized with whatever fruits I have at home. Quick Info Total time: approximately 2 hours (including cooling the cream and dough) Preparation time: 45-60 minutes Baking time: 10-15 minutes for each round of mini tarts Servings: 35 mini tarts Difficulty: medium Recipe type: holiday dessert, homemade pastries Ingredients Dough: 630 g flour 400 g butter or, alternatively, 200 g lard 200 g sugar 3 egg yolks 1 whole egg 1 vanilla bean or 1 packet of vanilla sugar 1 pinch of salt Vanilla Cream: 1 liter milk 300 g sugar 50 g butter 6 eggs 200 g flour or cornstarch 3 packets of vanilla sugar or vanilla essence Fruits for decoration (seasonal or to taste) Preparation Method 1. Preparing the dough 1.1. Place all the ingredients for the dough in a large bowl: flour, cold butter cut into cubes (or lard, if using), sugar, egg yolks, whole egg, vanilla, and a pinch of salt. 1.2. Quickly knead by hand or with a dough scraper until the dough becomes compact and has the texture of play dough. Don’t overwork it; the goal is to avoid overheating. 1.3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. It can stay longer if you need to prepare the cream or wash the fruits. 2. Preparing the vanilla cream 2.1. In a large bowl, separate the eggs. Whip the egg whites with a pinch of salt until stiff peaks form. Once the foam is firm, gradually add 100 g of sugar and continue to beat until you achieve a glossy meringue. 2.2. In another bowl, beat the egg yolks with the remaining sugar (200 g) until they lighten in color. Incorporate the flour (or cornstarch) and gradually add the milk, continuously whisking to avoid lumps. 2.3. Place the yolk, flour, and milk mixture into a heavy-bottomed saucepan. Cook over medium heat, stirring constantly with a whisk. It thickens relatively quickly. When it reaches the consistency of pudding, remove from heat. 2.4. Immediately incorporate the butter, stirring until melted and smooth. Once the cream has cooled slightly, add the essence or vanilla sugar, and then fold in the beaten egg whites gently with a spatula, using wide motions to keep it airy. 3. Forming and baking the mini tarts 3.1. Grease the tart molds with a little butter and dust them with flour. 3.2. Remove the dough from the refrigerator and roll it out on a surface (without excess flour) to about 3 mm thick. 3.3. Cut circles from the dough, using the diameter of the mini tart molds. Place each disc into the greased mold, gently pressing the edges and pricking the bottom with a fork to prevent puffing during baking. 3.4. Place the molds in a preheated oven at 180°C and bake for 10-15 minutes, until they are lightly browned around the edges. Remove and let cool completely; otherwise, the cream may become soggy. 4. Assembly and decoration 4.1. Once both the tart shells and cream have cooled completely, fill each tart with 1-2 tablespoons of cream. 4.2. Arrange the fruits on top. They can be strawberries, kiwi, mandarins, berries, or whatever you have on hand. No gelatin or stabilizers are needed; the cream is stable enough for a few hours. Why I make this recipe often It’s one of those recipes where I never end up with leftovers. The dough doesn’t crumble easily, the cream is thick, and it can be adapted to whatever fruits are in season. Mini tarts are practical for portioning and can be made a day in advance, which is helpful for larger meals or events. Tips and Variations Tips For a more tender dough, use cold butter and work quickly with it. If you have time, let the cream come to room temperature before filling to avoid softening the tart shells. Do not overbake the tarts; they will dry out on the outside if left too long in the oven. Substitutions You can swap butter for lard if you want an even flakier texture. Cornstarch gives a smoother cream than flour, but flour works well if you don’t have cornstarch. Variations You can also make a version without fruits, just with cream and sprinkled almond or coconut flakes on top. For a different flavor, add a bit of grated lemon zest to the cream. Canned fruits can also be used if fresh ones are not available. Serving Ideas They can be placed directly on a platter without additional decorations or dusted with powdered sugar on top. They are suitable for buffets, picnics, or packed lunches for kids. Frequently Asked Questions Can I make the dough a day in advance? Yes, the dough for mini tarts keeps well in the refrigerator overnight. Wrap it well to prevent drying out. How can I prevent the tart shells from getting soggy after adding the cream? Fill the tarts with cream only when they are completely cool. If needed, you can bake the shells in advance and fill them just before serving. What kind of fruits work best? Fruits with firm flesh: strawberries, blueberries, kiwi, mandarins, canned peaches, raspberries. Juicy fruits can make the cream soggy, but if well-drained, you can use almost any fruit. Can mini tarts be frozen? I do not recommend freezing either the baked shells or the assembled tarts, as the texture does not hold up well. Can I use only egg yolks for the cream? This recipe uses whole eggs, and it’s important to beat the egg whites separately to achieve a fluffy and light cream. Nutritional Values (Estimates) One mini tart (out of 35): Energy: approx. 170-200 kcal Protein: 2-3 g Fat: 9-11 g Carbohydrates: 18-22 g These are estimates and may vary depending on the type of fruits used and whether you choose butter or lard in the dough. The recipe is not very diet-friendly, but each tart is small and easy to portion. Storage and Reheating Empty tart shells can be stored at room temperature, covered, for up to 3 days. Once filled with cream and fruits, it’s recommended to keep them in the refrigerator and consume within 24 hours. They do not hold up for long-term storage and are not suitable for reheating. If you need to prepare in advance, bake the shells and keep the cream refrigerated separately, then assemble before serving.

Mini fruit tarts with vanilla cream

Tags

Categories