Italian Mini Fruit Tarts
Craving a sweet Italian treat? My Italian mini fruit tarts combine fresh fruit with a buttery pastry crust for a perfectly portioned dessert delight. Get the easy recipe now.
Equipment
- 12 6-7 cm (2-3 inch) mini tart molds
Ingredients
For Custard
- 80 g flour 00 or all-purpose flour
- 200 g granulated sugar
- 5 egg yolks
- 500 ml milk
- The whole zest or grated zest of 1 lemon
- A pinch of salt
- 1 teaspoon of vanilla extract
For Mini Tarts
- 500 g shortcrust pastry
- 300 g of fresh fruit of your choice
- 50 g Apricot jam
- 10 g Water
- Fresh mint leaves to decorate optional
Instructions
- Prepare the custard and let it cool completely.
- Preheat the oven to 180 °C (ca 356 °F).
- Roll out the shortcrust pastry to a thickness of 3 to 4 millimeters, then cut circles slightly larger than the molds and insert into the previously buttered and floured molds. Press the shortcrust pastry by hand to adhere perfectly to the edges and indentations of the molds, cutting off any excess dough. Prick the bottom of the mini tart shells with the tines of a fork.
- Bake the mini tarts for approximately 12 to 13 minutes in the middle of the oven. The shells are ready when they brown slightly on the surface.
- Remove from the oven and allow to cool for 20 minutes.
- Invert the tartlet shells to unmold them.
- Cleaned the fruit with a damp cloth and thoroughly dried without washing under running water. Cut the fruit into pieces as desired.
- Fill all the fruit tarts with the custard, bringing the filling up to the edge of the mold.
- Add the fresh fruit.
- Now prepare the glaze for polishing. Dilute the jam with hot water and mix until a liquid mixture is obtained. Polish the fruit using a brush, and the mini fruit tarts are ready to be served.