Mini Fruit Tarts

Tart Shells

(Sweet Pastry Crust)

Ingredients

100g Butter (Soft)

1/4 Cup Sugar (granulated)

1 Egg (lightly beaten)

1 Tspn Vanilla Essence

1 1/2  Cup Flour

1/8 Tspn Salt

Directions

Beat the butter till creamy

(with electric beater or electric mixer with paddle attachment or by hand with whisk or spatula)

Add sugar and beat well.

Add in egg and vanilla and beat till it is incorporated.

Sift the flour with salt and add..

beat till it looks crumbly...

dont over mix...

dont knead...

just bring it together to form a ball

now wrap with cling film

flatten to a disc 

refrigerate the dough at least 30 min.

or freeze for 10 - 15 min.

roll the dough cut into circles and place in muffin pans

 if it is hard to roll let it sit outside for few min. and roll

or you can take small ball and press into muffin pan or tart moulds

Freeze for 30min

Or 

Refrigerate at least 1 hour

(Helps to reduce  rising  while baking)

 Prick with fork.

Bake at 180°C preheated oven for 20 min.

Or till golden brown

Let it cool completely before taking out of the pan.

As it'll be soft and may break.

Can be made a day or 2 ahead. 

Pastry Cream

Ingredients

1/4 Cup Sugar

1/8 Cup Corn Flour

A pinch of Salt

2 Egg Yolks

1 Cup Milk

1 tbspn (approx.) Butter

1 Tspn Vanilla Essence

Directions

In a sauce pan add sugar, corn flour and salt and mix well.

Mix egg yolks and milk.

( Both egg yolks and milk should be at same temperature. either cold or room temperature)

Pour egg and milk mix into sauce pan stirring.

Stir and mix well.

Add butter.

Cook on medium flame stirring continuously.

It'll start thickening.

When it starts bubbling cook for 1 - 2 minutes more stirring continuously.

Turn off the flame

Add vanilla and mix well.

Sieve.

 

Cover with cling wrap.

Cling film should touch the custard.

(to avoid formation of thin film on the top)

Refrigerate atleast for 2 hours.

Beat the custard( with whisk or beater) and fold in 1/2 cup whipped cream.

It's optional.

Adding whip cream makes it softer and fluffier.

Can be made a day ahead.

Assembling

Fill the tart shells with cream and top it with your favourite fruits.

Chill and serve. Tastes better next day.😋😋

Recipe Video:https://youtu.be/Qzof1zDWs9c