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:
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.
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
In a large bowl put flour, butter and salt.
With the tips of fingers, mix the ingredients until the butter is well incorporated and the mixture has a sand texture.
Make a well in the middle of the flour mixture and add in sugar and the egg.
With your fingers, mix the egg and the sugar first then mix everything together until obtain a very soft sticky dough.
Scrape the dough into plastic wrap.
Cover the dough with plastic wrap and refrigerate for at least 1 hour.
Flour a working board, a rolling pin and your hands.
Flatten the dough with a rolling pin until about ยผ inch thick.
Flip over a mini tart pan and use it to cut out the dough into disc shapes.
Place the cut out dough into the mini tart pans with removable bottom.
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.
Use a fork to dock the dough so that the crust won't puff up.
Place the mini tart pans in the fridge for at least 30 minutes, so that the crust will chill.
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.
Let completely cool.
Assemble the tarts by filling the crusts with vanilla pastry cream, using a pipping bag.
Top the pastry cream in each tart with fresh fruits of your choice. I have used Kiwis, raspberries, blackberries, strawberries and bananas.
Dust the fruits with powdered sugar if you like.
Enjoy.
Recipe Notes
Note that the total time did not include the chilling time.
