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Mini fruit tarts are bite-sized desserts that typically consist of a pastry shell filled with a creamy custard or pastry cream and topped with an assortment of fresh fruits. The origins of fruit tarts can be traced back to European culinary traditions, where tarts have long been a staple in dessert menus. The combination of a flaky crust with sweet fillings and fresh fruits has made fruit tarts a beloved dessert across many cultures.

Mini Fruit Tarts

Discover the vibrant charm of mini fruit tarts, the perfect dessert for any occasion! These delightful pastries combine a buttery tart shell with rich pastry cream and seasonal fruits, creating a visual and flavorful feast. Whether it's a summer picnic or a festive gathering, these bite-sized treats are sure to impress. With endless seasonal variations and the ability to accommodate different dietary needs, mini fruit tarts are a must-try for any home baker looking to elevate their dessert game.
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Ingredients
  

For the Tart Shells:

1 cup all-purpose flour

1/2 cup unsalted butter, softened

1/4 cup powdered sugar

1/4 teaspoon salt

1 large egg yolk

1 tablespoon cold water

For the Pastry Cream:

1 cup whole milk

1/4 cup granulated sugar

2 tablespoons cornstarch

1 large egg

2 egg yolks

1 teaspoon vanilla extract

1 tablespoon unsalted butter

For the Fruit Topping:

1 cup mixed fresh fruits (such as strawberries, kiwi, blueberries, and mango), sliced

2 tablespoons apricot jam (for glaze)

1 tablespoon water (for glaze)

Instructions
 

Prepare the Tart Shells:

    - In a medium bowl, combine the flour, powdered sugar, and salt. Add the softened butter and mix until crumbly.

      - Mix in the egg yolk and cold water until the dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.

        Preheat Oven:

          - Preheat your oven to 350°F (175°C).

            Bake the Tart Shells:

              - On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut into circles and press them into mini tart pans or a muffin tin.

                - Prick the bottoms of the pastry shells with a fork to prevent bubbling. Line with parchment paper and fill with pie weights or dried beans.

                  - Bake for 12-15 minutes, or until lightly golden brown. Remove from the oven and allow to cool completely.

                    Prepare the Pastry Cream:

                      - In a medium saucepan, heat the milk over medium heat until it begins to simmer.

                        - In a bowl, whisk together the sugar, cornstarch, egg, and egg yolks until smooth. Slowly pour in the hot milk, whisking continuously to temper the eggs.

                          - Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in the vanilla extract and butter, and let it cool.

                            Assemble the Tarts:

                              - Once the tart shells are completely cool and the pastry cream has thickened, spoon the pastry cream evenly into each tart shell.

                                - Arrange the sliced fresh fruits on top of the pastry cream in any pattern you like.

                                  Add the Glaze:

                                    - In a small saucepan, heat the apricot jam and water over low heat until melted. Strain, if desired, and brush lightly over the fruits for a beautiful glaze.

                                      Chill and Serve:

                                        - Refrigerate the assembled tarts for at least 30 minutes to set. Serve chilled and enjoy the burst of flavors!

                                          Prep Time, Total Time, Servings: 1 hour | 2 hours | 12 mini tarts