Mini fruit tarts

Mini Fruit Tarts - A Sweet Indulgence for Any Occasion

If you're looking for a dessert that delights all the senses, mini fruit tarts are the perfect choice! These treats feature a crispy crust, filled with a smooth vanilla cream and topped with fresh fruits, making them ideal for any occasion. Whether you're preparing them for a party, an anniversary, or simply to treat yourself, these mini tarts will bring a smile to everyone's face.

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

Ingredients

For the crust:
- 120 g unsalted butter (at room temperature)
- 75 g sugar
- 1 teaspoon salt
- 1 egg
- 2 egg yolks
- 350 g flour

For the vanilla cream:
- 500 ml milk
- 1 vanilla bean
- 4 egg yolks
- 180 g sugar
- 60 g butter
- 1/2 teaspoon almond extract
- 1 tablespoon Amaretto (almond-flavored liqueur)
- 120 ml whipped cream
- 60 g cornstarch

For decoration:
- 250 g berries (raspberries, blueberries, blackberries, etc.)
- Tropical fruits (pineapple, mandarins, kiwi, etc.)
- Powdered sugar (optional)

A Brief History

Fruit tarts have a long-standing tradition and are loved worldwide. These sweet indulgences are often associated with pampering and celebration, prepared for special events as well as on ordinary days to bring a touch of joy. Each culture has its unique way of making them, but the essence remains the same: a crispy crust, a delicious filling, and fresh fruits.

Preparing the Crust

1. Creaming the butter and sugar: Start by placing the softened butter in a bowl and adding the sugar. Use a mixer or spatula to cream the butter and sugar until you achieve a fluffy and homogeneous mixture. This step is essential for a light and airy crust.

2. Adding the eggs: Add the whole egg and the two egg yolks, mixing well after each addition. This will help bind the ingredients and add moisture.

3. Incorporating the flour: Sift the flour and gradually add it to the butter mixture along with the salt. Mix until you obtain a homogeneous dough. It may seem a bit sticky at first, but don't worry, it will become easier to handle after chilling in the fridge.

4. Chilling the dough: Form a ball from the dough and wrap it in plastic wrap. Place it in the refrigerator for about 30 minutes. This is an important step that will help maintain the shape of the crusts during baking.

5. Forming and baking the crusts: After the dough has chilled, sprinkle flour on the work surface and roll out the dough to about 5 mm thick. Use a glass or tart ring to cut out circles of dough, which will then be placed in the tart molds. Ensure the edges are well secured. Bake the crusts in a preheated oven at 180°C for about 20 minutes, or until the edges turn golden. Allow them to cool completely.

Preparing the Vanilla Cream

1. Heating the milk: Place the milk in a double-bottomed saucepan and add both the seeds and the split vanilla bean. Heat over medium heat, being careful not to let it boil.

2. Mixing the egg yolks: In a separate bowl, whisk the egg yolks with the sugar and cornstarch using a whisk. This will prevent lumps from forming when you add the hot milk.

3. Combining the ingredients: When the milk is hot, pour it in a thin stream over the egg yolk mixture, whisking continuously. Start with a small amount of milk to temper the yolks, then add the rest.

4. Cooking the cream: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a whisk until the cream thickens (about 5 minutes). It should have a pudding-like consistency.

5. Finishing the cream: Once the cream is ready, remove it from the heat and let it cool slightly. Add the butter, almond extract, and Amaretto, mixing well until smooth. Cover the cream with plastic wrap and refrigerate until completely cool.

Assembling the Tarts

1. Whipping the cream: When the vanilla cream is cool, whip the cream until it forms stiff peaks. This step will add an airy and light texture to the cream.

2. Folding in the whipped cream: Gently fold the whipped cream into the vanilla cream using a spatula to retain the air.

3. Filling the crusts: Use a piping bag to fill each tart shell with the vanilla cream. This will not only make the presentation more aesthetic but also prevent any mess on the edges.

4. Decorating with fruits: Arrange the berries and tropical fruits on top, creating a colorful and appetizing appearance. Feel free to play with the design, using different shapes and combinations to add a personal touch.

5. Final chilling: Place the mini tarts in the refrigerator to chill well before serving. This step will help stabilize the cream and enhance the flavors.

Helpful Tips

- Use quality ingredients: Choose fresh, seasonal fruits for maximum flavor. Also, high-quality butter will make a significant difference in the tart crust.
- Topping variations: You can experiment with different types of fruits, such as mango, peaches, or even grated chocolate for a surprising contrast.
- Sweetness: Adjust the amount of sugar based on the sweetness of the fruits you choose. If using tarter fruits, a bit more sugar in the cream can balance the taste.
- Serving: These mini tarts pair perfectly with vanilla ice cream or a drizzle of caramel for added texture and flavor.

Frequently Asked Questions

- Can I use other types of flour? Yes, you can try whole wheat flour or even gluten-free flour, but you may need to adjust the liquid proportions.
- How can I store the tarts? Fruit tarts are best enjoyed fresh, but they can be stored in the refrigerator, covered, for 1-2 days. Avoid keeping them longer, as the crusts may become soggy.
- Can they be frozen? Generally, it is not recommended to freeze filled tarts, but you can freeze the raw shells and then fill them with cream and fruits once thawed.

These mini fruit tarts are not only delicious but also colorful, bringing a touch of joy in every bite. So, get ready to delight your family and friends with this simple yet refined recipe that is sure to become a favorite in your household! Enjoy!