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Mini Fruits Tarts with Pastry Cream

These Mini Fruits Tartsย  are made of a French rich shortcrust pastry dough( pate sablรฉe in the French language). They are filled with Vanilla pastry cream and topped with fresh fruits.

For the vanilla Pastry cream, please check my recipe here:

https://www.myexcellentdegustations.com/french-pastry-cream/

Once you prepareย  the rich shortcrust pastry dough, you’ll notice that the dough obtained is extremely soft and needed to be refrigerated for at least 1 hour.

Flatten the dough with a rolling pin until about 1/4 inch thick and cut it out into disc shapes.

Place the cut out dough into the mini tart pans with removable bottom and use a folk to dock the dough so that the crust won’t puff up.

Bake in a 350 ยฐF preheated oven for about 20 to 30 minutes or until golden.

Assemble the tarts by filling the crusts with vanilla pastry cream, then top the pastry cream in each tart with fresh fruits of your choice. Dust the fruits with powdered sugar if you like.

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 18
Author LDS's Mom

Ingredients

For the Rich shortcrust pastry dough (or Pate sablee in the French language)

  • 2 cups all purpose flour
  • ยพ cup(1 ยฝ sticks) butter at room temperature, cut small
  • ยพ cup powdered sugar
  • 1 egg
  • Pinch of salt

For the filling

  • Vanilla pastry cream(Please refer to my recipe above)

For the topping

  • Fruits of your choice
  • Powdered sugar for dusting(optional)

Instructions

  1. In a large bowl put flour, butter and salt.
  2. With the tips of fingers, mix the ingredients until the butter is well incorporated and the mixture has a sand texture.
  3. Make a well in the middle of the flour mixture and add in sugar and the egg.
  4. With your fingers, mix the egg and the sugar first then mix everything together until obtain a very soft sticky dough.
  5. Scrape the dough into plastic wrap.
  6. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
  7. Flour a working board, a rolling pin and your hands.
  8. Flatten the dough with a rolling pin until about ยผ inch thick.
  9. Flip over a mini tart pan and use it to cut out the dough into disc shapes.
  10. Place the cut out dough into the mini tart pans with removable bottom.
  11. Gently press the dough in the mini tart pan and make sure to push the dough into the indentations in the sides. The crust dough should cover all the edges.
  12. Use a fork to dock the dough so that the crust won't puff up.
  13. Place the mini tart pans in the fridge for at least 30 minutes, so that the crust will chill.
  14. Place the mini tart pans in a baking sheet and bake in a 350 ยฐF preheated oven for about 20 to 30 minutes or until golden.
  15. Let completely cool.
  16. Assemble the tarts by filling the crusts with vanilla pastry cream, using a pipping bag.
  17. Top the pastry cream in each tart with fresh fruits of your choice. I have used Kiwis, raspberries, blackberries, strawberries and bananas.
  18. Dust the fruits with powdered sugar if you like.
  19. Enjoy.

Recipe Notes

Note that the total time did not include the chilling time.

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Sweet and Elegant Mini Pavlovas

Pavlova is a dessert named after the Russian ballerina Anna Pavlova. The dessert was created in honoring the dancer Pavlova either during or after one of her tours to Australia and New Zealand. There is a debate about whether this dessert was invented in Australia or New Zealand, which is not yet resolved! This meringue based dessert is topped with Chantilly cream and fruits. pavlova is light and elegant!
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Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8
Author LDS’s Mom

Ingredients

  • 3 egg whites
  • ยพ cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp lemon juice
  • Pinch of salt

Chantilly cream

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • ยฝ tsp vanilla extract

Topping

  • ยผ cup cut strawberries
  • ยผ cup blueberries

Instructions

  1. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. whisk the egg whites on high speed until foamy.
  2. Lower the speed of the stand mixer to medium and add sugar gradually, while whisking continuously.
  3. Once the sugar is completely added, turn the speed of the stand mixer to high and continue to whisk until meringue is stiff, smooth and glossy.
  4. Spoon the meringue into a piping bag fitted with a round tip.
  5. Pipe the meringue onto a baking sheet, lined with parchment paper(or just a greased and slightly floured baking sheet). Make a small spiral shape starting from the center, then build up the edges by continuing to pipe the meringue. You will obtain a bowl like shape. Continue shaping the base of the Pavlovas until the meringue is completely depleted.
  6. Bake in a 200ยฐF preheated oven for 1 hour and 10 minutes.
  7. Prepare the Chantilly cream by whipping (using an electric mixer) the heavy cream and vanilla extract, then gradually add the powdered sugar. Whip for about 5 minutes or less, just until stiff peaks form. Cover and refrigerate.
  8. Once the Meringues were baked, let them cool completely.
  9. Assemble the Pavlovas by Spooning the Chantilly cream on top of the Pavlova base, or use a piping bag.
  10. Top with strawberries and blueberries.

Recipe Notes

Note that you can use any other fruits you have in hands.

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