Mini Fruit Tarts Delight (Print Version)

# Ingredients:

→ Tart Dough

01 - 8 tbsp unsalted butter
02 - ½ cup granulated sugar
03 - ⅛ tsp salt
04 - 1 egg
05 - 250 g all-purpose flour

→ Pastry Cream

06 - 2 cups whole milk
07 - 1 tsp vanilla extract or vanilla bean paste
08 - Pinch of salt
09 - 5 large egg yolks
10 - 3 1/2 tbsp cornstarch
11 - ½ cup granulated sugar
12 - 2 tbsp unsalted or salted butter

→ Fresh Fruit

13 - Strawberries, blueberries, kiwi, peaches, etc.

# Instructions:

01 - In a saucepan, bring milk, vanilla, and salt to a simmer over medium heat. Whisk egg yolks, sugar, and cornstarch in a separate bowl until thick and creamy. Temper the egg yolks by slowly adding ½ cup hot milk mixture while whisking. Gradually mix in remaining milk mixture while whisking. Transfer back to the saucepan and cook over medium-low heat until thick and bubbling. Remove from heat once it boils. Mix in butter, if using, one tablespoon at a time. Push mixture through a fine mesh strainer into a bowl. Cover with plastic wrap, pressing against the surface. Chill at least 2 hours.
02 - In a standing or handheld mixer, cream butter, sugar, and salt on medium speed until combined. Mix in the egg, scraping down the sides. Add flour and mix on low until just incorporated. Divide dough into 2 disks, wrap in plastic, and chill at least 2 hours or up to 24 hours.
03 - Preheat oven to 325°F. Roll out chilled dough to ⅛ inch thickness on a lightly floured surface. Cut into circles slightly larger than mini tart pans. Press dough into the pans without stretching. Trim excess dough and prick bottoms with a fork. Chill tart shells for 15 minutes. Bake on a sheet pan for 14-18 minutes until golden brown, turning halfway. Cool completely.
04 - Cut fruit as desired. Stir chilled pastry cream and pipe into cooled tart shells (approximately ¼ cup per tart). Smooth tops if preferred. Arrange fruit on top. If desired, warm fruit jam with water and brush onto fruit for a glaze.

# Notes:

01 - Tart shells can be kept cold while working to prevent shrinking.
02 - Both tart shells and pastry cream can be made days in advance.
03 - Brush the bottom of tart shells with melted white chocolate to prevent sogginess if assembling more than 24 hours ahead.

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