Fruit and Cream Mini-Tarts

Fruit and Cream Mini-Tarts


Ingredients
Tart Crust:

•     1-1/2 cups unbleached flour
•     ⅓ cup powdered sugar
•     ¼ teaspoon salt
•     ½ cup butter (1 stick), chilled
•     1 egg yolk (from a large egg)
•     1 tablespoon heavy cream

Cream Filling:

•     2-3/4 cups milk (I use 2-1/2 cups nonfat milk + ¼ cup whipping cream but any type will work)
•     ⅔ cup sugar
•     ¼ cup cornstarch
•     ⅛ teaspoon salt
•     4 egg yolks
•     2 tablespoons butter
•     1 teaspoon vanilla extract

Glaze

•     ¼ cup currant jelly

Instructions
Crust:

    Combine flour, sugar and salt in food processor. Cut butter into 8 slices and add to flour, pulsing several times until mixture resembles oatmeal. Add egg yolk mixed with cream. Pulse until all ingredients are moistened. Then allow machine to run a few seconds until dough starts to stick together. (Add additional drops of cream if dough seems too dry.) Press dough into a roll like refrigerated cookie dough. Wrap in plastic and chill 30 minutes.
    Spray molds generously with Baker’s Secret or something like it. (Baker’s Secret is an aerosol spray that mixes flour and oil.) If using silicone molds, no greasing is necessary.
    Slice roll of dough into 12 pieces. Using a rolling pin, roll dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into mold with fingers being careful to keep thickness consistent. Use a knife to trim off any extra at the top. I usually have enough scraps to make another tart or two. Freeze for at least 30 minutes, overnight or up to a month.
    Place frozen tart shells on cookie sheet and press a small square of foil down into each crust that molds to shape of crust. See picture above. Bake at 400 degrees for 10 minutes. Remove foil and continue to bake until golden brown, usually about 3-4 minutes.

Cream Filling:

    Add milk, sugar, cornstarch, salt, and egg yolks, (in that order) to blender. Blend 5 seconds and pour into 2-quart glass microwave-safe bowl. Microwave 6 minutes on HIGH, whisking until smooth after 3 minutes, then every minute thereafter.
    Add butter and vanilla and whisk until smooth.

Assembly:

    Fill each baked tart shell with cream filling. Top with fruit of your choice. Melt ¼ cup currant jelly and use a brush to dab some shininess on each piece of fruit. It’s OK if some drips onto the cream.

Simple Homemade Fresh Fruit Tart

Simple Homemade Fresh Fruit Tart

Ingredients

Crust (may sub refrigerated store-bought pie crust):

•     1 1/4 cups all-purpose flour
•     1 tablespoon sugar
•     1/2 teaspoon salt
•     1/2 cup (1 stick) unsalted butter, ice cold, cut into 1/2" cubes
•     2-4 tablespoons ice water

Pastry Cream (may sub prepared instant vanilla pudding):

•     2 cups half & half
•     1/3 cup + 1/4 cup granulated white sugar, divided
•     pinch salt
•     5 large egg yolks
•     3 tablespoons cornstarch
•     4 tablespoons unsalted butter
•     2 teaspoons vanilla extract

    Flavor Variations

•         Flavored: Add 1/4 t.- 1/2 t. flavor extract of your choice: coconut, almond, mint, etc. (add in with vanilla extract)
•         Adult: 1 tablespoon flavored liqueur (add in with vanilla extract)
•         Chocolate: 1/4 cup unsweetened cocoa powder (add in with cornstarch)
•         Cinnamon: 1/2 teaspoon ground cinnamon (add in with vanilla extract)
•         Cappuccino/Mocha: 1 tablespoon espresso powder/instant coffee granules, may combine with cocoa (add in with the half & half)
•         Citrus: zest and juice from 1/2-1 whole lemon, lime, orange, etc. (add in with vanilla extract)
•         Berry/Fruity: 1/3 cup seedless fruit puree or preserves of your choice: raspberry, strawberry, etc. (add in with vanilla extract)
•         Extra Light & Fluffy: 1/2-1 cup whipped cream (fold into cooled pastry cream)

Fruit Topping:

    2-3 cups fresh fruit, sliced if necessary (I used fresh blackberries, a kiwi, canned sliced peaches, fresh strawberries and a few fresh blueberries)

Glaze (optional):

    2-4 tablespoon seedless jam or jelly in flavor of your choice (strawberry or raspberry work well)

Directions
Pie Crust (skip this if using pre-made refrigerated pie crust):
Combine flour, sugar, and salt with your fingers, fork, or in a food processor. Blend in butter until mixture looks sandy, like a coarse meal, with tiny balls of butter. Add water 1 tablespoon at a time, until dough comes together. If dough is still crumbly, add more ice water a little at a time if needed. Flatten dough into a disk and cover with plastic wrap. Do not over knead dough, little balls of butter will be visible. Refrigerate for at least an hour or up to two days.

Preheat the oven to 375° F. Press dough into a 6"-9" pie tin. Line dough with foil and fill with pie weights or dry rice/beans. Bake for about 30 minutes. Remove from the oven and remove the foil and weights. Continue to bake, about 5-10 minutes longer until golden brown. Place on a wire rack to cool.

Pastry Cream:
Bring the half-and-half, 1/3 cup of sugar and salt to a simmer over medium/high heat, in a saucepan, stirring occasionally. In a medium bowl, whisk together the egg yolks cornstarch and remaining 1/4 cup sugar for about 45 seconds.

Once the half-and-half mixture has reached a simmer, slowly whisk half of it in to the egg yolk mixture to temper the yolks so they don't "cook" when you put them in the hot pot. Then, slowly whisk the tempered yolk mixture back into the saucepan. Reduce the heat to medium and cook, whisking vigorously, until nice and thick, and a few bubbles burst on the surface, about 30 seconds.

Remove from heat and let cool a minute. Whisk in butter and vanilla. If there are any lumps, remove them with a spoon, or strain the pastry cream into a bowl through a fine mesh sieve or strainer. Press a layer of plastic wrap directly on to the surface of your pastry cream (this will prevent a layer of skin from forming on top) and refrigerate until cold and set, at least 3 hours or up to 2 days.

Assemble:
Just before serving, pour your chilled pastry cream into your pie crust and arrange your fruit on top. If you want a glaze on your tart, simply heat your jelly in the microwave for just a few seconds, until slightly melted and brush it over the fruit. Serve and enjoy!

The Ultimate Fresh Fruit Tart

The Ultimate Fresh Fruit Tart

Ingredients

• 1 Pillsbury™ refrigerated pie crust, softened as directed on box
• 2 oz unsweetened baking chocolate
• 1 cup plus 4 tablespoons whipping cream
• 6 tablespoons butter
• 1/3  Cup sugar
• 1 tablespoon cornstarch
• 4 egg yolks
• 1 tablespoon vanilla
• 1 1/2 cups fruit, such as raspberries, blackberries, sliced nectarines, kiwifruit
• 1/2 cup apricot jam
• 1 tablespoon water

INSTRUCTION

    1 Heat oven to 450°F. Press pie crust into 10-inch tart pan; prick bottom and side with fork. Bake 10 minutes; turn oven down to 350°F. Bake about 10 minutes or until golden brown.
    2 Melt chocolate and 4 tablespoons of the whipping cream over low heat. Stir until smooth; spread into baked pie shell, coating bottom of crust. Refrigerate.
    3 In heavy 2-quart saucepan, cook butter, sugar and cornstarch over medium-high heat, stirring constantly, until thick and mixture boils; boil 1 minute.
    4 Beat egg yolks in small bowl; stir small amount of sugar mixture into egg yolks. Slowly add egg mixture to remaining sugar mixture in saucepan, stirring rapidly to avoid lumps. Cook 1 minute over low heat. Remove from heat; add vanilla.
    5 Cover and refrigerate 3 hours. Whip 1 cup whipping cream until stiff peaks form. Fold cold egg mixture into whipped cream with whisk. Fill pie shell with mixture. Top tart with fruit.
    6 Microwave apricot jam and water in small microwavable bowl uncovered on High 1 minute. Glaze fruit with jam mixture using pastry brush. Refrigerate 1 1/2 hours and serve.

Tropical Fruit Tart

Tropical Fruit Tart
Ingredients

• 1 3/4 cups all purpose flour
• 1/4 cup powdered sugar
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 10 tablespoons chilled unsalted butter, cut into pieces
• 4 large egg yolks
• 3 tablespoons water
• 1 cup whole milk
• 1 1inchlong piece fresh ginger, peeled, thinly sliced
• 1/2 vanilla bean, split lengthwise
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 2/3 cup apricot preserves
• 2 tablespoons Cognac
• 3 kiwis, peeled, thinly sliced
• 1 ripe mango, pitted, peeled, thinly sliced
• 1/4 fresh pineapple, peeled, cored thinly sliced

Fruit Tart Instructions :
Mix flour, powdered sugar, ground ginger and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk 1 yolk and water in small bowl to blend. Add to processor by tablespoonful and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.

Pour milk into heavy medium saucepan. Add ginger. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover and let steep 30 minutes. Strain and return to same saucepan. Bring to simmer. Whisk 3 yolks, sugar and cornstarch in medium bowl until well blended. Gradually whisk in hot milk. Return mixture to same saucepan. Whisk over medium heat until mixture thickens and comes to boil. Boil 1 minute. Pour pastry cream into clean bowl. Press plastic onto surface and refrigerate until well chilled, about 4 hours.

Preheat oven to 375 degrees F. Roll out dough on lightly floured surface to 14 inch round. Transfer to 11inch round tart pan with removable bottom. Line crust with foil, parchment or coffee filters; fill with dried beans or pie weights. Bake until sides of crust are set, about 15 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if bubbles form. Transfer pan to rack and cool completely.

Combine preserves and Cognac in heavy small saucepan. Stir over low heat until preserves melt. Transfer to processor; puree until smooth. Brush half of syrup over bottom of crust. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm preserve mixture. Brush over fruit.

10 Minute Fruit Tart

10 Minute Fruit Tart
Ingredients

• 1 box vanilla or lemon flavor instant pudding mix
• 1 orange, zested
• 1/2 cup seedless raspberry or blackberry preserves
• 1 prepared graham cracker crust, found on baking aisle
• 1/2 pint raspberries
• 1/2 pint blackberries or blueberries, your preference
• 6 large strawberries, sliced
• 2 tablespoons chopped fresh mint, optional

Fruit Tart Instructions :
Make pudding according to package directions and let stand 5 minutes. Stir orange zest into the pudding. Spread a thin layer of preserves across the bottom of graham cracker crust. Top with pudding. Arrange fruit on pudding, then sprinkle pie with mint, if desired. Enjoy it !

Glazed Fruit Tart

Glazed Fruit Tart
Ingredients:
PASTRY CREAM FILLING

• 500ml milk
• 1 tsp vanilla essence
• 2 egg yolks
• 60g (2oz) caster (berry) sugar
• 20g cornflour (0.7 oz) (cornstarch)

SWEET SHORTCRUST DOUGH

• 250g (8.75 oz) unsalted butter, cubed
• 100g (3.5 oz) castor (berry) sugar
• 1 room temperature egg, beaten
• 360g (12.5 oz) plain flour, sifted

FRUIT TOPPING

• 1 can of mandarin segments
• 10 strawberries
• 2 kiwi fruit
• 10 raspberries
• 10 blueberries
• 1 mango

GLAZE

• 1/2 cup of apricot jam
• 2 Tbsp water
• Special equipment: 4 x fluted tart pans with a removable bottom (3"X 3/4")
• Flat baking tray & plastic cling wrap, pastry brush for glazing fruit
• Makes 4 tarts for about 12 people

Fruit Tart Instructions:
PASTRY CREAM. Line a baking tray with plastic cling wrap. Set aside.

• Place 450mls of milk in a medium saucepan with vanilla essence and warm gently over a low heat.
• Reserve 50mls to dissolve the cornflour.
• Add yolks, sugar and dissolved cornflour to a large mixing bowl and whisk to combine. Add a little of the warmed milk and whisk. Add remaining warm milk to egg mixture, whisking constantly.
• Pour milk mixture back into the saucepan and heat over a medium heat, stirring constantly with a whisk or wooden spoon until the mixture thickens. This will take about 6 minutes or so. Stir the mixture well, especially in the edges of the saucepan. After the pastry cream has thickened, immediately pour it onto the plastic-lined baking tray and cover the surface with plastic cling wrap. This will stop a skin from forming. Refrigerate to cool until needed.
• SWEET SHORTCRUST DOUGH. Use your clean hands or a mixer to cream the butter together with the caster sugar until it is smooth.
• Add the beaten egg and stir with a wooden spoon until combined.
• Place sifted flour on a clean bench. Make a well in the middle and add the butter.
• Use your fingers to gently fold the flour in. Don't squash the mixture or use your palms. Just use your fingertips with a very light touch to bring the dough together.
• Roll dough into a large log, then divide it into 4 equal portions and wrap individually with plastic cling wrap. Rest in fridge for 20 minutes.
• After this time, pre-heat the oven to 390F (200C). Lightly grease the tart tins.
• Remove one portion of dough from the fridge and unwrap it. Place it on piece of plastic wrap (cling film). Place another piece of plastic wrap on top of it and then roll in all directions with even, steady pressure to make a large circle about 1cm (1/2") thick. Make sure you roll the dough about 8cm (4") wider that the base of the tart pan. You need to work quickly on this one so the dough doesn't get soft and hard to manage.
• Gently transfer the dough to the tart pan. This can be done by loosely folding the dough over the rolling pin then positioning it over the tart tin and slowly unfolding it.
• Ease the dough into the corners of the pan and use your fingertips to gently press the dough against the sides to fill in the fluting.
• To trim the overhang, just run your rolling pin over the top of the tin.
• If there are any holes in the dough, simply take a small piece from the overhang trimmings, moisten it lightly with water and position it over the hole. Press it gently into place. Repeat process with remaining dough.
• Next, use a fork to poke holes in the bottom of each pastry shell. This is called "docking" and helps prevent the dough from puffing up as it bakes.
• Line the pastry shells with baking paper and add enough pie weights (uncooked rice or beans) to fill them to the brim.
• Bake the pastry for 12-15 minutes or until the edges pull away from the tin. Remove from oven and remove weights and baking paper. The center of the tart may still appear moist but this is fine. Set aside to cool.

GLAZE & FRUIT FILLING.

• Make the apricot glaze by heating apricot jam and water together in a small saucepan. Stir well to melt. Strain liquid and discard any pulp. Place liquid back in saucepan and heat gently for 5 minutes to thicken. Allow to cool slightly.
• Slice the fruits such as strawberries, kiwi fruit and mango into small pieces. The raspberries and blueberries can be left whole.
• Fill tart bases with pastry cream. Spread in an even layer. Arrange the fruit over the surface of the cream so that no pastry cream is visible. Dip pastry brush into apricot glaze and lightly brush the surface of the fruit to give an attractive shine.
• Serve tarts immediately or cover and refrigerate for up to 12 hours.

Fresh Fruit Tart

Fresh Fruit Tart
Ingredients
Crust:

• 1/2 cup confectioners' sugar
• 1 1/2 cups all-purpose flour
• 1 1/2 sticks unsalted butter, softened and sliced

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Topping:

• Fresh strawberries, kiwi slices, blueberries, raspberries

Glaze:

• 1 (6-ounce) can frozen limeade concentrate, thawed
• 1 tablespoon cornstarch
• 1 tablespoon fresh lime juice
• 1/4 cup granulated sugar
• Whipped cream, for garnish

Fruit Tart Instructions :
Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.