Delicious fruit tartlets on a shortcrust pastry, filled with creme patissiere and topped with fresh, seasonal fruits.
They are very easy and quick to make. The hardest part is the pastry, but it can be done in a food processor to save some time. Just whizz the butter and flour first into a mixture, then slowly add the water and mix again. The butter and flour mixture should look like breadcrumbs, it doesn’t need to be smooth. Remember to chill the pastry in the fridge for at least 30 minutes – it will be much easier to roll out. The easiest way to roll the pastry out, is to place it between two pieces of cling film, to prevent it from sticking. We baked them in mini tart forms – 9 cm in diameter.
Ingredients in this recipe will give you 8 tartlets. You can store them in the fridge, but they taste best when fresh.
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- 200 g plain flour
- 100 g unsalted butter, cut into small cubes
- 3-4 tbsp cold water
- 300 ml semi-skimmed milk
- 1 teaspoon vanilla extract
- 3 egg yolks (free range)
- 2 tbsp plain flour
- 100g caster sugar
- Mixed fruits of your choice (strawberries, blueberries, grapes, etc.)
- Sift the flour into a large mixing bowl, add the butter.
- Rub the butter into the flour with your hand, until it starts looking like breadcrumbs, work quickly to prevent the the dough becoming warm.
- Add the water slowly to the pastry and mix with a cold knife until it starts forming a dough, you can add more water if the pastry is too dry.
- Wrap the dough in cling film and put into a fridge for 30 minutes.
- Roll it out with a rolling pin.
- Warm the milk in a small saucepan (don't bring to boil).
- In a large bowl whisk the yolks and sugar, when smooth sift in the flour, combine together.
- Add the warm milk (slowly) to the mixture. Whisk continuously.
- Put the mixture back into the saucepan, gently bring to boil whisking continuosly until thick and creamy. Remove from the heat and leave to cool.
- Preheat your oven to 180°C (160°C fan assisted).
- Line the pastry in your mini tart tins, prick the base with a fork , put it into the oven and blind-bake it for 12 minutes (to blind-bake it, cover the pastry with baking paper and fill it with baking beans).
- Remove the beans and the paper, bake for another 12 minutes, until the pastry is golden.
- When baked, remove from the oven and put on a wire rack to cool completely.
- Fill the bases with creme patissiere, smooth the surface out with a spoon or spatula.
- Arrange your selection of fresh, sliced fruits on top and serve.
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