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How to Make Limoncello Croquembouche

How to Make Mini Fruit Tarts

Fruit tarts are a French patisserie staple! These colourful delights are bound to catch anybody’s eye in a shop window, sporting vibrant fruit slices and delicious crème pâtissière. Why not impress your family and friends with your own handmade mini fruit tarts, lovingly made by your fair hands?

Prep Time: 45 mins

Cook Time: 35 mins

Makes 8 tartlets

Crème Pâtissière Ingredients:

  • 50g of Caster Sugar
  • 3 Large Egg Yolks
  • 1 Vanilla Pod
  • 300ml of Milk
  • 1 Rounded tbsp of Plain Flour

Tart Ingredients:

  • 300g of Shortcrust Pastry
  • Icing Sugar (for dusting)
  • 400g of Mixed Fruits

Equipment:

Baking

METHOD:

  1. To make the crème pâtissière, pour the milk into a saucepan along with the scraped-out seeds from a vanilla pod and the rest of the pod. Gently bring the milk to the boil and then reduce the heat and leave to simmer for a few minutes.
  2. Whisk together the egg yolks, flour and sugar until the mixture is pale and fluffy. It should reach the ribbon stage; the mixture should leave a trail on the surface for a moment when the whisk is lifted.
  3. Pour a third of the milk into the egg mixture and whisk continuously until completely combined. Whisk in the remaining milk, making sure you remove the vanilla pod.
  4. Place the entire mixture back into the saucepan and slowly bring to the boil whilst stirring, until the pâtissière has thickened and turned glossy and smooth. Reduce the heat and leave to simmer for about 2 minutes.
  5. Remove the custard from the heat and beat in the butter until melted. Transfer into a bowl; cover the top of the crème pâtissière with clingfilm to prevent a skin from forming. Leave to cool at room temperature before transferring to the fridge to cool completely.
  6. Preheat the oven to 190°C (170°C fan or gas mark 5). Divide the pastry into 8 equal pieces and roll out to line eight 7cm - 8cm fluted tartlet tins. Trim slightly, but leave a bit of pastry above the tin. Line with baking paper and fill with baking beans, then put the tin on a baking tray. Bake for 10 minutes.
  7. After 10 minutes, take the tin out of the oven and remove the paper and beans. Then, place it in the oven again for a further 5 minutes or until the pastry is crisp and golden.
  8. Immediately trim off any excess pastry at the top and then remove from the tins. Leave to cool completely on a wire rack.
  9. Prepare your desired fruits, remove any skin, stalks or seeds, and mix them all together. Fill each pastry case with a spoonful of crème pâtissière and place your fruits on top.
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