What better to celebrate the 4th of July than creating a delicious Fruit Tart to commemorate the day. Mini Fruits Tarts are a lot easier to make than you may think.
These mini 4th of July themed fruit tarts are made with a delicious tart shell filled with homemade lemon filling cream, and topped off with fresh fruit to reflect the holiday. Mini tarts are perfect for dinner parties, brunch, or a sweet treat after a meal.
These sweet treats start with a buttery flaky crust with a smooth homemade pastry cream that adds a rich taste. Of course, with main character, the fruit fruit in top.
Why this Recipe Works so Well
- This recipe is great for kids to help with. Due to how simple this recipe is, without a doubt will be a fun activity that will burn some of that energy. Allow them to mix the ingredients together and stir them up in a mixing bowl. With close supervision, you can also allow them to pour the mixing bowl ingredients into the saucepan over the stove.
- Individual Portion Sizes – These tarts are a perfect portion size so you don’t have to worry about slicing up anything. These tarts are easy to transport to events and easy to store.
- Flavor and Texture – Not only are these tarts light and fresh, the texture is superb. Not too hard, not too soft, but just right for a mouth watery experience. The perfect combination of crispy, creamy, and fresh fruit from the buttery tart shell will have you routinely making these tarts many more times to come.
Prep Time
30 minutes
Cook Time
1 hour
Serves
6
Ingredients
Pastry Cream
- 4 eggs yolks
- 1/2 cups of sugar
- 3 teaspoon of corn starch
- A pinch of salt
- 1 teaspoon of vanilla extract
- 1 cup of heavy whipping cream
- 1 cup of whole milk
- 3 teaspoons of butter
- 1/2 of a lemon
Toppings
- 3 cups of strawberries
- 1 cup of blueberries
- lemon zest
- 1 tablespoon of apricot jam
Mini Tart Crust
- 1 plisbury pie crust
Steps
1
Pre heat the oven at 375F. Use a round cookie cutter to cut circular circles into the pie crust dough. Take the cut out circular dough, and transfer the cut outs into the pastry tart pan.
2
Make holes using a fork to press holes at the base of the dough while in the mold. After the holes have been completed, place the dough into the oven and allow the dough to bake for 15 – 18 minutes or until lightly golden. Allow the dough to cool.
3
Wash blueberries/strawberries and chop strawberries in a linear shape. Afterwards sit the fruit to the side.
4
Combine egg yolks, sugar, cornstarch, whole milk, heavy whipping cream, vanilla extract, salt, and squeeze half of juice from half of lemon into pastry cream ingredients in a bowl. Whisk the ingredients together.
Pastry Cream
5
Place a saucepan of medium-high heat and fill with whole milk and heavy cream and vanilla extract. Allow to simmer, and remove from heat. Scoop 1/4 cup of milk sit to the side.
6
In a mixing bowl, combine sugar, cornstarch, and egg yolks and whisk. Gradually add the 1/4 of milk to the mixture and whisk. Afterwards, add this mixture to the milk on the stovetop on medium-low heat. Constantly whisk until the mixture thickens.
7
After the mixture has thickened, transfer the mixture into a bowl and cover with plastic wrap. Place the bowl in the refrigerator and allow to cool for 2 hours.
8
After the pastry cream has cooled, it is now time to assemble the tarts! Now, place the pastry cream into a piping bag (if you don’t have a piping bag, use a ziplock bag and cut one of the bottom corners to use as a makeshift piping bag). Pipe the custard into the mini tart shells.
9
Top the custard with sliced strawberries and blueberries. Lightly glaze the fruit with warm apricot jelly and top with lemon zest.
