Mini Fruit Tarts

Recently over dinner, father-in-law requested for some mini fruit tarts the next day. I can’t help but to sweat a little. The last time I ate (not make) fruit tarts was like eons ago. They are basically short-crusted pastries filled with a light custard and topped with fresh fruits. I remember having them for quite a bit back when I was a kid.
You see, FIL is an extremely amazing man with vast years of knowledge and with that, he has also acquired a very sharp and discerning palette. I’m only confident to share with him food and desserts I’ve tried and tested at least a couple of times. Since I’ve never made these before, I could only pray they turn out well.

Thankfully, my prayers have been answered. FIL gave a big thumbs up. The crust was light and flaky, texture and sweetness of the custard was just right. I’m a happy DIL (daughter-in-law).

Ingredients:
Crust
6 tbsp (50 g) icing sugar
1 1/3 cup (220 g) all-purpose flour
100 g unsalted butter – room temperature
1/4 tsp salt
1 tsp vanilla extract
4 tbsp water

Custard
3 tsp cornflour
3 tbsp caster sugar
1 large egg yolk
1 ¼ cup (250 ml) fresh milk
1 tsp vanilla extract

Simple fruit glaze
1 cup water
¾ cup (55 g) caster sugar
1 tsp lemon juice
Dash of lemon zest

Makes 12

Recipe source: Playing with Flour (with modifications)

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Ingredients for crust.

Crust:

Using a stand mixer or hand mixer (or good ol’ hand whisk), cream the butter, sugar, salt and vanilla extract together.

Add in flour and mix until it forms breadcrumb-like texture.

Like so.

Add in water while mixer is on. Mix until just combined.

Form into a dough and cut into 12 equal portions.

Using a tart mould or muffin pan, press dough evenly to form a cup. Refrigerate for 10 mins.

I’m using a muffin pan. 🙂

I forgot to mention – use a fork and poke some holes at the bottom of the crust before baking to prevent the base from popping up.

Preheat your oven to 170°C / 340°F and bake for 20 mins.

Cool them on a wire rack.

Ingredients for custard.

Custard:

In a medium sauce pan, pour in milk and corn flour. Set on low heat and mix until flour disappear.

Add in beaten egg yolk and stir, follow by sugar. Keep stirring until custard thickens. It should take about a min.

Remove from heat and add in vanilla. Set aside.

Ingredients for glaze.

Glaze:

In a medium pot, combine all the ingredients together and bring to a boil.

Lower the heat to medium and let it bubble gently for 10 mins or until it reduces to a nice syrup.

It should look slightly thickened.

Once the syrup is cooled, it will thickened further into a honey consistency.

Like so.

Assemble:

Using a piping bag or spoon and fill the custard into the tarts.

Fill up to 2/3 of the tart shells.

Top with desired type of cut fruits. Brush the cooled syrup over the fruits. Refrigerate for 2 hours or until ready to serve.

Full Instructions:

Crust:

Using a stand mixer or hand mixer (or good ol’ hand whisk), cream the butter, sugar, salt and vanilla extract together. Add in flour and mix until it forms breadcrumb-like texture. Add in water while mixer is on. Mix until just combined. Form into a dough and cut into 12 equal portions. Using a tart mould or muffin pan, press dough evenly to form a cup. Use a fork and lightly poke the base of the crust. This will prevent them from popping up while baking. Refrigerate for 10 mins.

Preheat your oven to 170°C / 340°F and bake for 20 mins.

Custard:

In a medium sauce pan, pour in milk and corn flour. Set on low heat and mix until flour disappear. Add in beaten egg yolk and stir, follow by sugar. Keep stirring until custard thickens. It should take about a min. Remove from heat and add in vanilla. Set aside.

Glaze:

In a medium pot, combine all the ingredients together and bring to a boil. Lower the heat to medium and let it bubble gently for 10 mins or until it reduces to a nice syrup. It should look slightly thickened. Once the syrup is cooled, it will thickened further into a honey consistency.

Assemble:

Using a piping bag or spoon and fill the custard into the tarts. Top with desired type of cut fruits. Brush the cooled syrup over the fruits. Refrigerate for 2 hours or until ready to serve.