Fruit Tartlets – Texanerin Baking

These mini fruit tartlets are straightforward to make with both a traditional pastry cream filling or a good simpler no-bake cheesecake filling, all nestled in a wealthy, buttery crust. You may make them gluten-free or use all-purpose flour.

Topped with recent fruit, they’re the proper deal with for any event, however particularly for Easter, Mom’s Day, and child showers.

I couldn’t resolve which filling to go along with. I really like each equally.

My household most popular the cream cheese filling, however my photographer’s household most popular the pastry cream. That model does really feel a little bit extra particular.

So each are included! If you happen to’re in a rush, go along with the cheesecake filling. If you’d like one thing extra subtle, go along with the pastry cream.

What’s to like

• The small measurement makes them good for events.
• Fruit tartlets are visually beautiful, including a contact of sophistication to any dessert desk.
• You may put together the weather prematurely and assemble on day of serving.

Ingredient notes

Beneath are some notes on choose components. Please scroll beneath to see the complete recipe.

• Flour – you should use all-purpose flour or the gluten-free flour choice I discuss beneath.
• Butter – no subs for this. It’s important for the proper style and texture!
• Milk – use entire milk for a creamier texture within the pastry cream filling. If utilizing plant-based milk, notice that it will probably change the colour of the pastry cream. I examined these with unsweetened cashew milk and the consequence had a little bit of a greyish hue to it.

Utilizing prebaked tart shells

If you happen to’re pressed for time or want a handy choice, you would possibly need to think about using the prebaked tart shells from World Market. These ready-to-use tart shells eradicate the necessity to make and bake the crust from scratch, letting you concentrate on the filling and fruit.

The shells are available in a pack of 16 for $5.99. Although you’ve sufficient filling for 18 tartlets, you possibly can simply use all of it on the 16 crusts.

Their shells could also be barely bigger than mine. Whereas I haven’t tried them myself (as a result of I reside in Germany, and we don’t have World Market), I’ve constantly heard and skim nice evaluations about them.

Easy methods to make the tart shells

I discuss this beneath, however these are actually nice for making forward. So if it’s an excessive amount of to make the crusts and filling suddenly, you possibly can simply make them on completely different days after which assemble on the day of serving.

Right here’s the best way to make the crust!

Whisk flour, sugar, and salt in a bowl. Minimize in chilly butter till combination resembles coarse breadcrumbs.

Whisk egg yolks, vanilla, and milk, then stir into dry components. Work dough till it comes collectively, kind right into a disc, wrap in plastic, and chill for 1 hour.

Grease tart pans. Roll out dough and minimize circles to suit tart pans, urgent into place and pricking the bottoms with a fork.

Freeze for 20-Half-hour. Preheat oven to 375 °F (190 °C) and bake the tarts for 14-17 minutes till browned. Cool earlier than eradicating them from the pans.

Easy methods to make the pastry cream choice

These items is unbelievable! It’s arduous to not simply eat all of it with a spoon (which can also be true for the cheesecake filling!).

In a medium saucepan over medium warmth, heat the milk and salt till it simply begins to boil. In the meantime, whisk the egg yolks and sugar in a heatproof bowl till pale and easy. Add the cornstarch and whisk till absolutely mixed and lump-free.

Slowly stream the recent milk into the egg combination, whisking consistently to forestall curdling. Pour every part again into the saucepan and prepare dinner over medium warmth, whisking constantly, till thickened and boiling, about 1 minute. Cook dinner for one more minute, then take away from warmth.

Stir within the vanilla extract, almond extract, and butter till absolutely melted and integrated.

Switch to a heatproof bowl and both press plastic wrap straight onto the floor to forestall a pores and skin from forming or stir steadily because it cools. Let cool utterly earlier than utilizing.

Fill cooled tartlet shells with pastry cream or cream cheese filling. Prime with recent fruit and mint.

Tart pans

I first tried these tarts in these Wilton Good Consequence 4.75″ (12 cm) Tart Pans.

If you happen to’re sharing with one other individual, then utilizing that measurement is ok. In any other case, the tarts are too giant and wealthy with these fillings.

If you wish to use these, you’ll have sufficient dough for 4 tartlets.

I wished to make particular person fruit tarts, so I purchased some smaller fluted tartlet pans with an higher diameter of two.55″ (6.5 cm) and a backside diameter of 1.77″ (4.5 cm).

My photographer used these fluted 2.6″ (6.5 cm) tartlet pans, additionally referred to as egg tart molds. They’ve a backside diameter of 1.65″ (4.2 cm).

She used the identical tartlet pans in my Chocolate Tartlets, and I’ve a number of extra recipes arising with them.

Can I press within the dough as a substitute of rolling it out?

You may! That’s what I did after I used the identical dough in my Peach Tartlets and Blueberry Tartlets recipes. It’s a incredible recipe from King Arthur Flour.

For the bigger Wilton pans talked about above, urgent the dough in was simpler.

When the brand new pans arrived, I initially pressed the dough into the primary few pans earlier than realizing that rolling it out was higher for the tiny tartlet pans.

If utilizing the fluted model of pans as I did, it’s simply actually fussy to press the dough into the pans. I used to be spending approach an excessive amount of time attempting to make them simply good.

So I converted to rolling out the dough, dashing up the method fairly a bit.

Don’t I want to make use of pie weights?

Nope! I see that another fruit tartlet recipes have you ever use pie weights, but it surely’s not vital with this tart crust recipe.

Nonetheless, for those who ever use this crust recipe for a 9″ (23 cm) tart, you’ll want pie weights. With out them, the crust tends to droop.

Make forward, retailer and freeze

These tartlets are incredible to organize prematurely!

The dough

You may make the tart dough as much as 3 days forward or freeze it for as much as 3 months. Wrap the disc of dough in plastic wrap, then place it in a Ziploc bag. Thaw the dough in a single day within the fridge. Keep away from utilizing the microwave to thaw it! If you happen to completely should, use 30% energy.

Unbaked tart shells

You may press the dough into the tart pans, place them in an hermetic container, and refrigerate for as much as 3 days or freeze for as much as 3 months.

Baked tart shells

As soon as baked, you possibly can retailer them in an hermetic container at room temperature for as much as 3 days or refrigerate for as much as 5 days. They may also be frozen for as much as 3 months.

The fillings

You may put together the pastry cream or cream cheese filling prematurely and retailer it within the fridge for as much as 3 days.

You may’t freeze the pastry cream. However you possibly can freeze the cream cheese filling choice.

I beforehand thought it wouldn’t freeze properly, however I just lately tried it, and it labored out nice.

Assembled tartlets

As soon as assembled, you possibly can refrigerate the fruit tartlets in an hermetic container for as much as 2 days. However I do suggest filling and topping the tartlets the day of serving. That is to guarantee that the crusts are at their finest!

Troubleshooting

If you happen to encounter any points whereas making fruit tartlets, right here’s the best way to resolve them.

• Crust shrinking or cracking – make sure you correctly chill the dough earlier than baking and keep away from overworking it. If the crust cracks, you possibly can patch it with further dough or brush it with melted chocolate to seal any gaps.
• Filling is simply too runny – refrigerate it briefly to agency up. Including a bit extra cornstarch or cream cheese also can assist thicken it.
• Filling doesn’t set – this problem usually outcomes from incorrect ratios. Double-check your measurements and use a scale for accuracy. If wanted, gently reheat the filling and add extra thickening brokers.

Gluten-free choice

Up to now, I’ve solely examined the gluten-free choice utilizing King Arthur Flour Gluten-Free Measure for Measure Flour.

It seems simply as scrumptious because the model made with all-purpose flour. I haven’t tried it but with Bob’s Crimson Mill Gluten-Free 1-to-1 Baking Flour, however based mostly on comparable recipes I’ve made, it might have a barely grittier texture in comparison with King Arthur’s.

If you happen to attempt a unique model and aren’t proud of the outcomes, I extremely suggest giving it one other shot with King Arthur.

I hope you’ll love these fruit tartlets! I’d love to listen to your ideas within the feedback beneath. Thanks for stopping by! 🙂

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• Prep Time: 25 min
• Cook dinner Time: 14 min
• Prepared in: 3 h
• Yield: 18

Elements

For the crust:

• 1 1/4 cups (150 grams) all-purpose flour or King Arthur Flour Gluten-free Measure for Measure Flour for a gluten-free model
• 1/4 cup (50 grams) granulated sugar
• 1/2 teaspoon salt
• 8 tablespoons (113 grams) unsalted butter, chilly, minimize into 1/2″ cubes
• 1 giant egg yolk
• 1 teaspoon vanilla extract
• 1 1/2 to 2 tablespoons milk

Pastry cream filling choice:

• 1 cup (236 ml) entire milk
• pinch of salt
• 3 giant (50 grams every, out of shell) egg yolks, room temp
• 6 tablespoons (75 grams) granulated sugar
• 2 tablespoons + 1 teaspoon (23 grams) cornstarch
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 tablespoons (28 grams) unsalted butter, cubed

Cream cheese filling choice:

• 8 ounces (227 grams) cream cheese, room temp
• 1 1/3 cups (160 grams) powdered sugar
• 1/2 teaspoon vanilla extract
• pinch of salt
• 1/3 cup (80 ml) heavy cream, chilly

Topping:

• fruit of selection
• mint, non-obligatory

Instructions

Make the crusts:

1. In a medium bowl, whisk collectively the flour, sugar, and salt.
2. Minimize within the chilly butter till the combination takes on the feel of coarse breadcrumbs.
3. In a separate small bowl, whisk the egg yolks, vanilla, and 1 1/2 tablespoons of milk. Stir this into the dry components.
4. Use your palms to work the dough till it comes collectively. The dough should not be crumbly, as you will be rolling it out. If wanted, add a bit extra milk, however watch out to not overdo it, as an excessive amount of will lead to a softer baked crust.
5. Form the dough right into a disc and wrap it in plastic wrap.
6. Refrigerate for 1 hour. You can too freeze it for as much as 3 months. Whereas it’s chilling, you possibly can put together the filling (beneath).
7. Grease eighteen 2.6” (6.5 cm) fluted non-stick mini tart pans.
8. Roll out the dough between two sheets of parchment paper to roughly 1/8 inch (3 mm) thick. I used the underside of a glass (a cookie cutter would create neater, extra uniform edges) to chop out circles about 1/4” (6 mm) wider than the widest a part of the tart pans, however I nonetheless wanted to trim some extra. Do a take a look at to make sure your circles are the best measurement on your pans. If the dough turns into tough to deal with, pop it within the freezer for a couple of minutes – this may make peeling off the circle cut-outs a lot simpler. If the circles don’t raise completely from the parchment, it’s not a problem since you will be urgent them into the pans and sure trimming away any further anyway.
9. Place a dough circle over a greased mini tart pan and press it firmly into place. Ensure that to press down across the backside edge to eradicate any air pockets.
10. Prick holes throughout the underside (nearly all through, however not utterly) with a fork. Repeat with the remaining tartlet pans.
11. Freeze for 20-Half-hour.
12. In direction of the top of the chilling time, preheat your oven to 375 °F (190 °C) and place a baking sheet giant sufficient to carry the tartlet pans within the decrease third of your oven.
13. Set the tartlets straight onto the recent baking sheet and bake for 14-17 minutes, rotating the pan midway by for those who discover uneven browning, till the perimeters are a pleasant golden brown and the bottoms are well-baked.
14. Take away the baking sheet and tartlets from the oven and switch them to a wire rack to chill for 15-20 minutes earlier than taking them out of the pans. To do that, merely flip the pan over and let the crust drop into your hand. It’s finest to do that whereas they’re nonetheless barely heat. They launch very simply.
15. If making ready prematurely, retailer the cooled crusts in an hermetic container at room temperature for as much as 3 days. You may make the fillings 3 days forward of time, however I like to recommend filling and topping the tartlets the day of serving. That is to guarantee that the crusts are at their finest!

If making pastry cream:

16. In a medium saucepan over medium warmth, warmth the milk and salt till it simply reaches a delicate boil.
17. In the meantime, whisk the egg yolks and sugar in a medium heatproof mixing bowl till the combination is pale and easy.
18. Sprinkle the cornstarch over the egg combination and whisk totally till absolutely mixed and freed from lumps.
19. Regularly pour the recent milk into the egg combination in a sluggish, regular stream, whisking consistently to forestall curdling.
20. Pour this combination again into the saucepan and prepare dinner over medium warmth, whisking constantly, till it thickens and begins to boil, about 1 minute. As soon as boiling, proceed cooking for 1 extra minute.
21. Take away the saucepan from the warmth and stir within the vanilla extract, almond extract and butter till it is utterly melted and integrated.
22. Switch the pastry cream to a heatproof bowl and canopy it with plastic wrap, guaranteeing the wrap touches the floor to forestall a pores and skin from forming (or skip this step and simply stir steadily till cooled). Let cool utterly earlier than utilizing.
23. Spoon 1 1/2 tablespoons (22 grams) of pastry cream into every cooled tartlet crust.
24. Prime with the fruit and mint, if utilizing.

If making cream cheese filling:

25. In a big mixing bowl, beat the cream cheese, powdered sugar, vanilla, and salt utilizing an electrical hand mixer at medium pace till utterly mixed.
26. Whereas nonetheless mixing, now on low, step by step add the heavy cream.
27. As soon as it’s properly integrated, flip the pace to excessive and beat till stiff peaks kind – about 2-3 minutes.
28. Instantly spoon within the filling into cooled crusts. It is best to have sufficient for at the very least 5 teaspoons (20 grams) per tartlet.
29. Prime with fruit and mint, if utilizing.
30. As soon as assembled, you possibly can refrigerate the fruit tartlets (each variations) in an hermetic container for as much as 2 days.

Crust tailored from King Arthur Flour

Recipe by Texanerin Baking | www.texanerin.com