Ingredients
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 cup unsalted butter, chilled
2 egg yolks
1/4 tsp salt
1/2 tsp vanilla extract
3/4 cup whole milk
4 egg yolks
2 tbsp cornstarch
1/4 tsp salt
1/2 cup sugar
1 tsp vanilla extract
3 tbsp butter
Mixed fresh fruit (strawberries, kiwi, blueberries, etc.)
1 tbsp white vinegar or lemon juice
Instructions
Preheat oven to 375°F (190°C)
Sift flour and sugar into a bowl
Add chilled butter cubes, cut into flour mixture until it reaches pebbles size
Beat egg yolks, salt, and vanilla in a separate bowl
Gradually mix egg yolk mixture into dry ingredients
Wrap dough in plastic, refrigerate 30 minutes
Roll dough to 1/8-inch thickness
Cut into 3-inch rounds using cutter
Press dough into mini tart molds
Prick shells with a fork
Bake 12-15 minutes until golden
Chill tart shells completely
Meanwhile, whisk cornstarch, salt, sugar, and egg yolks in a saucepan
Gradually add milk and 1/2 cup water
Cook over medium heat until boiling, stirring constantly
Boil 2 minutes until thickened
Remove from heat
Whisk in 1/2 cup butter until glossy
Chill pastry cream completely
Spoon chilled pastry cream into tart shells
Arrange fresh fruit topping
Drizzle with optional lemon juice glaze
Notes
Pastry cream can be made 2 days ahead
Tart shells can be pre-baked and stored 24 hours before assembly
Use seasonal fruits like peaches or mangoes
Freeze assembled tarts on a parchment-lined baking sheet until firm
- Prep Time: 30
- Cook Time: 25
- Category: High Protein Meals
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini tart
- Calories: 240
- Sugar: 20g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg