Mini fruit tarts with vanilla cream

Mini Fruit Tarts with Vanilla Cream

Total Time: 2 hours
Preparation Time: 1 hour
Baking Time: 15 minutes
Servings: 15 mini tarts

Who doesn’t love a dessert that combines the crunchy texture of a tart with the juicy sweetness of fresh fruits? These mini fruit tarts with vanilla cream are not only a feast for the eyes but also an explosion of flavors that will delight your taste buds. Inspired by the love for strawberry tarts, these mini tarts are perfect for any occasion, from gatherings with friends to family parties.

The history of these tarts dates back centuries, being a popular dessert in many cultures, each adding its own personal touch. From fresh fruit tarts to those with sophisticated creams, the diversity of recipes has led to delicious creations that have captured the hearts of many.

Ingredients:

For the crust:
- 500 g flour
- 6-8 tablespoons fine sugar
- 250 g butter (preferably at room temperature)
- 2 packets vanilla sugar
- 2 eggs
- 4-6 tablespoons cold water
- A pinch of salt

For the filling:
- 600 ml milk
- 400 ml cream
- 100 g sugar
- 2 packets vanilla pudding
- 1-2 packets clear gel (for tarts)
- Fresh fruits (e.g., 6 kiwis, 2 oranges, 4 large plums, 15 grapes – you can use any seasonal fruits)

Step by Step:

1. Preparing the crust:
Start by combining the flour, salt, fine sugar, and vanilla sugar in a large bowl. Add the cubed butter and mix with your fingertips until you achieve a texture similar to wet sand. This step is essential for getting a tender and crispy crust.

2. Adding wet ingredients:
Add the eggs and cold water. Knead the dough quickly, being careful not to over-knead it. Ideally, work with cold hands, so you might want to rinse your hands with cold water before starting. Once the dough is smooth, wrap it in plastic wrap and refrigerate for at least 30 minutes. This step is crucial, as it helps set the texture.

3. Shaping the tarts:
After the dough has chilled, dust your work surface with flour. Divide the dough into smaller portions and roll each portion into a thin, round sheet. Roll the sheets onto a rolling pin and place them into the tart molds, ensuring the dough fits perfectly. Use a fork to poke holes in the dough to prevent excessive puffing during baking.

4. Chilling the tarts:
Place the tart molds back in the refrigerator for another 30 minutes. You can add weights on top to prevent them from deforming, but it’s not strictly necessary.

5. Baking:
Preheat the oven to 180 degrees Celsius. Bake the mini tarts for 15 minutes or until they turn golden. Remove them from the oven and let them cool on a rack.

6. Preparing the vanilla cream:
In a bowl, mix the contents of the pudding packets with sugar and a little milk, according to the instructions on the package. In a saucepan, bring the remaining milk and cream to a boil. When it starts boiling, add the pudding mixture and stir constantly, letting it simmer for 5 minutes until the cream thickens. Once you achieve the desired consistency, remove the cream from heat and let it cool.

7. Assembling the mini tarts:
Once the tarts are cool and the cream has thickened, evenly distribute the cream into each tart mold. Then, decorate each tart with the cut fruits as desired. Use seasonal fruits to add a touch of freshness and color!

8. Finalizing:
Prepare the clear gel (according to the instructions on the packet), but for a better result, use less liquid than indicated. This trick will help you achieve a better consistency. Pour the gel over the fruits to protect them and add a glossy finish.

9. Final chill:
Place the mini tarts in the refrigerator for a few hours to set the gel and allow the flavors to meld.

10. Serving:
Serve the mini tarts cold, garnished with a mint leaf or a dollop of cream on top for an extra touch of elegance.

Practical Tips:

- If you want to save time, you can use store-bought tart dough, which is available in most supermarkets.
- Make sure all ingredients for the dough are cold to achieve the perfect texture.
- You can experiment with different fruit combinations – raspberries, blueberries, or peaches are just a few delicious suggestions.

Frequently Asked Questions:

1. Can I use other types of flour for the crust?
Yes, you can experiment with whole wheat or gluten-free flour, but the texture will be different.

2. How can I store the mini tarts?
They can be kept in the refrigerator for 2-3 days, but they are best enjoyed fresh.

3. Can I make the vanilla cream from a homemade recipe?
Absolutely! You can prepare a vanilla cream using milk, sugar, eggs, and flour for a more authentic taste.

Nutritional Benefits:

These mini tarts are an excellent source of vitamins due to the fresh fruits. They also contain a dose of calcium from the milk and cream, making them a more balanced dessert. Whole wheat flour, if used, adds fiber, contributing to healthy digestion.

Approximate Calories:
One mini tart contains between 150-200 calories, depending on the fruits used and the amount of cream.

These mini fruit tarts with vanilla cream are not just a delicious dessert but also a perfect way to enjoy seasonal fruits. So, don’t hesitate! Put on your apron and unleash your creativity in the kitchen. Enjoy!

 Ingredients: (quantities for 15 mini-tarts) Dough: 500 g flour 6-8 tablespoons fine sugar 250 g butter 2 packets vanilla sugar 2 eggs 4-6 tablespoons of water a pinch of salt Filling: 600 ml milk 400 ml whipped cream 100 g sugar 2 packets vanilla pudding 1-2 packets transparent cake gel fruits (what I used: 6 kiwis - 330 g, 2 oranges - 450 g, 4 large plums - 230 g, 15 grapes)

 Tags:  mini tarts fruit vanilla cream