Mini Fresh Fruit Tartlets with Soft Vanilla Cream and Colorful Toppings

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• 200 grams Low-protein all-purpose flour
• 120 grams Cold butter, diced
• 40 grams Powdered sugar
• 1/4 tsp Salt
• 1 Egg yolk
• 2-3 tbsp Ice water
• 300 ml Full-cream liquid milk
• 3 Egg yolks (for the vanilla cream)
• 60 grams Granulated sugar
• 25 grams Cornstarch
• 1 tsp Vanilla paste or extract
• 15 grams Unsalted butter (for the cream)
• 100 grams Strawberries, thinly sliced
• 2 Kiwis, thinly sliced
• 10 Grapes, halved
• 50 grams Blueberries
• 3 tbsp Apricot jam or sugar water, for glazing
• to taste Mint leaves, for garnish

👩‍🍳 Instructions

1. 1 Make the pastry shell: mix the flour, powdered sugar, and salt in a bowl. Add the cold butter and quickly rub it in with your fingertips until the mixture resembles coarse sand.
2. 2 Add the egg yolk and ice water little by little, mixing until the dough can be gathered into a ball without sticking. Don't knead it too long so the crust stays crisp.
3. 3 Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes so the butter firms up again and the dough is easy to shape.
4. 4 Preheat the oven to 180°C (350°F). Take the dough, roll it out thinly to about 3mm, cut it out, and press it into mini tartlet molds that have been lightly greased with butter.
5. 5 Prick the base of the crusts with a fork so they don't puff up, then bake for 15-18 minutes until golden. Remove from the oven, let cool, then release from the molds.
6. 6 Make the vanilla cream: heat the liquid milk with half of the sugar until nearly boiling. In a separate bowl, whisk the egg yolks, the remaining sugar, and the cornstarch until smooth.
7. 7 Pour a little of the hot milk into the egg mixture while whisking quickly (tempering), then pour the whole mixture back into the milk pot. Cook over low heat, stirring constantly, until thickened.
8. 8 Remove from heat, add the vanilla paste and butter, and stir until smooth and glossy. Cover the surface of the cream with plastic wrap pressed directly onto it, then chill in the fridge for at least 1 hour.
9. 9 Once the cream is chilled and the tartlet shells are ready, fill each shell with vanilla cream using a spoon or piping bag until almost full.
10. 10 Arrange the fresh fruit slices on top of the cream in an attractive, colorful pattern. Get creative to make it look as pretty as you like.
11. 11 Heat the apricot jam briefly with a little water, then brush it thinly over the fruit using a pastry brush to give a glossy effect and keep the fruit from wilting too quickly.
12. 12 Garnish with fresh mint leaves, and serve immediately, or store in the fridge for up to 4-6 hours before eating so the crust stays crisp.

💡 Tips

📊 Nutrition Facts / serving

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