Mini fruit tarts

Name: Mini fruit tarts
Ingredients: 125 g butter; 100 g sugar; 1 egg; 250 g flour; 500 ml milk; 3 egg yolks; 6 tablespoons sugar; 3 tablespoons flour; 50 g butter; 2 sachets vanilla sugar; 100 g grapes; 100 g kiwi; 100 g cherries; 100 g pineapple; 10 g gelatin; 100 ml water

Dessert - Mini fruit tarts by Gina D. - Recipia

Mini fruit tarts are served cold, usually with coffee or after a meal; the tender shells hold vanilla cream and a thin layer of gelatin. Grapes, kiwi, cherries and pineapple stay visible on top of the cream, and the pastry crumbles delicately. For the pastry, I wait until the butter is soft but still cool to the touch. Preparation: 30 minutes. Cooking: 27 minutes. Resting: 110 minutes. Total time: 167 minutes. Servings: 8. Approximately 480 kcal and 10 g of protein per serving.

Ingredients

For the pastry

125 g butter
100 g sugar
1 egg
250 g flour

For the cream

500 ml milk
3 egg yolks
6 tablespoons sugar
3 tablespoons flour
50 g butter
2 sachets vanilla sugar

For the topping

100 g grapes
100 g kiwi
100 g cherries
100 g pineapple
10 g gelatin
100 ml water

Preparation

1. Cream 125 g butter with 100 g sugar until smooth. Mix in the egg, then gradually add 250 g flour and knead just until the dough comes together. 2. Divide the dough among the mini tart tins and cover it with aluminum foil. Heat the oven to 180°C. 3. Bake the shells for 15-20 minutes, until the edges of the pastry are lightly golden. Leave the shells to cool for 45 minutes. 4. Bring 300 ml milk and 50 g butter to a boil. In a separate bowl, cream the egg yolks with 6 tablespoons sugar, add 3 tablespoons flour, the vanilla sugar and the remaining 200 ml cold milk. 5. Pour the mixture through a sieve into the hot milk, whisking as you do. Cook for 5 minutes, until the cream thickens and starts to bubble, then leave it to cool for 45 minutes. Fill the cooled shells with cream. 6. Wash the fruit and dry it well. Cut the kiwi, pitted cherries and pineapple into pieces; arrange them with the grapes on top of the cream. 7. Sprinkle 10 g gelatin over 100 ml cold water and leave it to bloom for 10 minutes. Heat it over low heat for 2 minutes, until dissolved, then leave it to cool for 5 minutes and pour it over the fruit. Chill the tarts for 60 minutes, until the gelatin sets.

Notes

The cream and shells can be made a day ahead; assembled tarts keep for up to 3 days in the fridge. You can swap the fruit for strawberries or peaches; the pastry and cream contain gluten, dairy and eggs, and I used the egg whites for meringues. Choose ripe but firm fruit, and pat it dry well after washing, since any water left behind can weaken the gelatin layer. The cream cools a little faster if left at room temperature, and check the small tins after 15 minutes. Serve after a meal, with coffee.