Mini Fruit Tarts

Preparation: 30 min
Cooking time: 20-25 min
Waiting time: 1-2 hours
Portion: 8 tarts
Level: 3/5

Ingredient

Tart shell
-All purpose flour: 250 gr
-Unsalted butter: 125 gr – soften at room temperature
-Granulated sugar: 90 gr
-Egg: 1 (weight 63-65 gr/ each)
-Vanilla extract: ½ tsp
-Salt: a pinch
Cream filling
-Whipping cream: 100 ml (fat more than 30%)
-Milk: 110 ml
-Egg yolk: 1
-Granulated sugar: 25 gr
-Corn starch: 10 gr
-Unsalted butter: 10 gr
-Vanilla extract: ½ tsp
-Strawberry jam: 50-80 gr

Decoration
-Fresh fruits: optional
-Shredded chocolate: optional

Kitchen utensil
-Tart mold (small size): 8
-Electric egg beater: 1

Instruction

1. Tart shell

Whisk soften unsalted butter with sugar to creamy
Beat whole egg with 1/2 tsp vanilla extract in a clean bowl, then mix with butter mixture
Mix all purpose flour with a pinch of salt and divide into 2-3 parts. Sieve each part to mixing bowl.
Use a spatula to mix all ingredient until they’re incorporated into biscuit dough.
Wrap the dough in plastic wrap and cool in fridge in 1-2 hours to harden the dough
Unwrap and cut biscuit dough into 8 equal part.
Place each part between 2 layers of parchment paper and flatten with a rolling pin (or by hand)

Dough thickness should be around 0.5-1 cm. Don’t flatten the dough too thin because it will break easily when transferring to tart mold

Place flatten biscuit dough into tart mold and press the dough to stick it to the mold.
Remove leftover dough from mold and repeat the same process with other doughs
Refrigerate molds in 15-20 minutes before baking (to remain it shape after baking)
Preheat oven at 180 Celsius degree in 10-15 minutes
Create tiny holes on biscuit dough surface and bring to bake at 180 Celsius degree in 10 minutes and 160 Celsius degree in another 10 minutes or until tarts turn to golden brown color

To prevent biscuit dough from rising in oven, you can place a paper cup in tart mold and add 10-15 gr rice/ beans into (as video), bring to bake together with tart shell in first 10 minutes.

When tart shells baked, remove from oven and keep it in mold for 5-10 minutes before removing from tart mold
Tart shells will break easily when it’s still hot so prevent them from moving
Let the tarts cool completely on rack

2. Cream filling

Whisk egg yolk with 25 gr sugar in a bowl until the york turn to light yellow.
Add 10 gr corn starch into egg yolk mixture and mix until the corn starch completely dissolved.
Pour 110 ml milk into a saucepan and boil at low heat. When the milk start boiling, turn off the heat and keep it warm (around 55-60 Celsius degree)
Pour a small amount of warm milk in the mixture bowl, stir gently, repeat this step until the mixture blended.
Pour the milk mixture from bowl to saucepan and cook at low heat. When the mixture start to boil, turn off the heat and stir quickly until it turns to be more sticky and condensed. Sieve the hot custard to have a smoother texture.
Use a plastic wrap to apply on custard surface (to prevent it from harden) then chill at room temperature.
Whisk 100 ml whipping cream with 10 gr sugar.
Add chilled custard cream into whipped cream and mix until they’re combined completely.
Wrap it up and refrigerate for 20-30 minutes before transferring to piping bag

3. Serving

Pipe the filling in 1/2 tart shell and put a small amount of jam (~5-10 gr) into and cover with another amount of custard cream

With the jam, you should choose the jam that doesn’t contain a large amount of water in ingredient (store-bought jam) because the water in jam will be absorbed by tart shell and soften your tarts. You also can make jam by yourself with instruction below: