Fruit Tartlets with Custard and Fresh Fruit Recipe
These delightful Fruit Tartlets with Custard are a breeze to make without a tart pan! Mini tart shells filled with smooth, creamy pastry cream and topped with a vibrant assortment of fresh strawberries, kiwi, clementines, raspberries, and blueberries create a fresh, colorful dessert perfect for any occasion. A glossy apricot glaze finishes these tartlets with a professional shine and a touch of sweetness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 40 minutes
- Yield: 32 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: French-inspired
Ingredients
Pastry Cream
- 100 grams granulated sugar (1/2 cup)
- 24 grams cornstarch (3 Tablespoons)
- Pinch of Kosher salt
- 4 large egg yolks, room temperature
- 480 milliliters whole milk (2 cups)
- 42 grams cold unsalted butter, cut into cubes (3 Tablespoons)
- 2 teaspoons vanilla bean paste or vanilla extract
Fruit Toppings
- 8 strawberries
- 2 kiwis
- 4 clementines
- 32 fresh raspberries
- 32 fresh blueberries
Others
- 32 homemade mini tart shells or store-bought mini tart shells
- 80 grams apricot preserves (1/4 cup)
Instructions
- Prepare the Pastry Cream: In a large saucepan, combine the granulated sugar, cornstarch, and a pinch of kosher salt. Add the egg yolks and whisk vigorously until the mixture thickens slightly and lightens in color, about 2-3 minutes. Slowly add the whole milk while whisking to create a smooth mixture.
- Cook the Pastry Cream: Place the saucepan over medium heat on the stove. Continuously whisk the mixture until it reaches a boil. Let it boil for 1-2 minutes until the pastry cream thickens to a pudding-like consistency.
- Strain and Finish the Cream: Immediately strain the cream through a fine-mesh sieve to remove lumps. Add the cold butter cubes and vanilla bean paste or extract. Stir until the butter melts completely and the pastry cream becomes smooth.
- Chill the Pastry Cream: Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Let it cool at room temperature for about 1 hour, then refrigerate until fully chilled.
- Prepare the Fruit: Hull the strawberries and slice each into 4 pieces. Peel the kiwis, slice each into 4 slices, then quarter each slice to yield 32 kiwi pieces. Peel the clementines and separate into 32 individual segments. Wash and dry the raspberries and blueberries thoroughly.
- Assemble the Tartlets: Spoon or pipe the chilled pastry cream evenly into the 32 tart shells. Top each tart with one strawberry slice, one piece of kiwi, one clementine segment, one raspberry, and one blueberry.
- Glaze and Serve: Microwave the apricot preserves for 20-30 seconds until runny. Using a pastry brush, gently brush the glaze over the fruit on each tartlet to give a glossy finish. Serve immediately or refrigerate for up to 3 hours before serving.
Notes
- You can use store-bought mini tart shells to save time if desired.
- Ensure fruit is completely dry before assembling to prevent soggy tart shells.
- Pressing plastic wrap on pastry cream while cooling prevents an unwanted skin from forming.
- This dessert is best served fresh, but can be refrigerated for up to 3 hours.
- To make the tartlets vegan, substitute dairy milk with plant-based milk and use vegan butter or margarine.
