Mini fruit tarts

Mini Fruit Tarts

One day, I joyfully stumbled upon a treasure from the past: about 28-30 small tart pans, forgotten in the kitchen drawer. This discovery brought a wave of nostalgia, reminding me of the moments spent with family, cooking with love and joy. So, I decided to revive those memories by making mini fruit tarts, a simple yet flavorful recipe that will delight both children and adults.

These mini tarts are perfect for any occasion, whether it’s a birthday party, a gathering with friends, or simply a delicious dessert for a Sunday evening. With a blend of buttery pastry, a smooth vanilla cream, and fresh fruits, these tarts will disappear from the platter faster than you can make them.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Servings: 12 mini tarts

Ingredients

For the pastry:
- 1/2 pack of butter (about 125 g), at room temperature
- 1 egg
- 1/2 tablespoon of sour cream
- 1 tablespoon of sugar
- A pinch of salt
- 1 teaspoon of baking powder
- Flour (about 300 g, depending on the dough consistency)
- 300 g dried beans (for weight)

For the vanilla cream:
- 4 eggs
- 2 tablespoons of cornstarch
- 5 tablespoons of sugar
- 500 ml milk
- 1 vial of vanilla extract
- 50 g butter, at room temperature

For decoration:
- 2 kiwis, sliced
- 1 banana, sliced
- Grapes
- 2-3 plums, sliced
- 1 pack of clear gelatin for tarts, according to package instructions

Instructions

1. Preparing the pastry
In a large bowl, combine the soft butter, egg, sour cream, sugar, salt, and baking powder. Mix well until you achieve a smooth consistency. Gradually add the flour, mixing with a spatula or your hands until a soft but moldable dough forms. It’s important not to add all the flour at once; this will help you better control the dough's texture.

2. Chilling the dough
Once the dough is ready, cover it with plastic wrap and refrigerate for 30 minutes. This step will make the dough easier to roll out and prevent it from shrinking during baking.

3. Preparing the tart pans
Meanwhile, preheat the oven to 200°C. Grease the tart pans with butter to prevent sticking. Use a pastry brush or a paper towel to evenly distribute the butter. This is an important step, as we want the mini tarts to release easily after baking.

4. Shaping the tarts
Remove the dough from the refrigerator and divide it into smaller portions, enough to cover the bottom and sides of the tart pans. Press the dough evenly into the bottom and sides of the pans. To prevent the dough from puffing up during baking, add a few dried beans to each pan.

5. Baking the tarts
Bake the mini tarts in the preheated oven for 15-20 minutes, or until they turn golden. Once done, remove them and let them cool for 10 minutes before removing from the pans. Make sure to carefully remove the beans.

6. Preparing the vanilla cream
In a saucepan, add the eggs, sugar, cornstarch, vanilla extract, and milk. Whisk well. Place the saucepan over medium heat and continue to stir constantly until the cream thickens. It’s important not to let the cream boil; this way, you’ll achieve a smooth and creamy texture. Once the cream is ready, let it cool slightly, then add the butter and mix until completely melted.

7. Assembling the tarts
Fill each mini tart with the cooled vanilla cream, leaving a little room for the fruits. Arrange the kiwi, banana, grapes, and plum slices beautifully on top of the cream. Each tart thus becomes a small work of art, full of color and freshness.

8. Finishing with gelatin
Prepare the gelatin according to the package instructions. Once ready, carefully pour it over the fruits on each tart to give them a glossy and appetizing appearance. Let them cool completely at room temperature, then refrigerate for at least an hour before serving.

Serving suggestions
These mini fruit tarts are delicious served cold, alongside a scoop of vanilla ice cream or a dollop of whipped cream. If you want to impress, you can sprinkle a little powdered sugar on top before serving.

Possible variations
To add a touch of originality, you can experiment with different combinations of fruits depending on the season. You can also replace the vanilla cream with chocolate or lemon cream for a tangier option.

Nutritional benefits
These mini tarts are a good source of vitamins and antioxidants due to the fresh fruits. Additionally, the homemade creams avoid additives and preservatives, offering you a healthier dessert.

Calories
Each mini tart has about 150-200 calories, depending on the ingredients used and the portion size. They are ideal for a sweet snack without going overboard.

Frequently asked questions
1. Can I use other fruits for decoration?
Yes, you can use seasonal fruits like raspberries, blackberries, or strawberries.

2. Can they be made in advance?
Yes, the mini tarts can be made a day ahead. Just make sure to keep them refrigerated.

3. How can I replace the eggs in the recipe?
For a vegan option, you can use banana puree or a mixture of water and flax seeds (1 tablespoon of ground flax seeds + 3 tablespoons of water = 1 egg).

4. What drinks pair well with these tarts?
A sweet white wine or a chilled fruit tea are excellent choices to accompany these mini tarts.

In conclusion, mini fruit tarts are not just a delicious dessert but also a perfect way to reconnect with pleasant memories from the kitchen. Each bite is an explosion of flavors and textures, and the joy of making and sharing them with loved ones makes this recipe a true culinary treasure. Enjoy!