It has been a long time since I posted on the blog…no excuses really, just lack of new recipes and inspiration. BUT! I am back and I am bringing you a real summer delight, the mini fruit tarts. They are perfect for summer parties, birthdays or for no particular reason, just as a treat on a lazy day.
A delicious, soft, sweet and aromatic shortcrust pastry filled with vanilla custard, topped with refreshing berries! You can play with the topping depending on your preference – this would be amazing with any kind of fruit including grapes, kiwi or cherries.
Ingredients:
Pastry (8 mini tarts /10cm tin/):
- 215g all purpose flour
- Pinch of salt
- 80g powdered sugar
- 1 large egg
- 2 tsp vanilla extract
- 110 g unsalted butter (room temperature)
Vanilla custard:
- 500ml milk (you can also use plant-based milk such as soya, oat or almond)
- 4 egg yolks
- 60g brown sugar
- 2 tsp vanilla extract
- 140g vanilla sugar
- 3 tbsp cornflour
Instructions:
Pastry:
- Combine the flour and salt in a bowl and set aside.
- Beat the butter and powdered sugar in the mixer until smooth. In the meantime, whisk together the egg and the vanilla extract, and slowly add to the creamed butter.
- Change the mixer to low speed and gradually add the flour mixture to the creamed butter. Mix it until well combined, but don’t overwork the pastry dough. Form the sough into a disk, place it in foil and chill for 2 hours in the fridge.
- Pre-heat the oven to 170C fan.
- Grease the mini tart tins and place them on a baking tray.
- Roll the chilled dough out between two sheets of parchment paper to approximately 4 mm thick.
- Cut out large enough rounds and gently place them into the tints. Use a fork to prick the bottom of the pastry.
- Bake them for 13-15 minutes until golden brown.
Custard:
- Heat the milk in the saucepan until it is about to boil. Remove from the heat.
- In a bowl, beat together the egg yolks, sugar, vanilla extract and cornflour.
- Pour the mix into the milk while constantly whisking. Place it back to the stove and stir it for approximately 10 minutes on low heat until thickens. Cool it down before filling the pastries.
Enjoy and until next time
Nora from My Honeycomb Kitchen
My Honeycomb Kitchen 