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## Instructions
### Step 1: Preparing the Tart Shells
The first step in making mini fruit tartlets is preparing the tart shell. The tart shell is buttery and crumbly, forming the perfect base for the smooth custard filling and fresh fruit topping.
1. **Mix the dry ingredients**: In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, and salt.
2. **Cut in the butter**: Add the cold, cubed butter into the flour mixture. Using a pastry cutter, fork, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. The key to a flaky crust is to keep the butter cold, so handle the dough as little as possible.
3. **Add the egg yolk**: Make a well in the center of the flour-butter mixture and add the egg yolk. Mix until the dough starts coming together. If the dough feels dry and crumbly, add ice water, one tablespoon at a time, until the dough just begins to hold together.
4. **Chill the dough**: Shape the dough into a disc and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes. Chilling the dough ensures that it will be easier to roll out and will prevent the crust from shrinking during baking.
5. **Roll out the dough**: Preheat the oven to 375°F (190°C). After the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8-inch thick. Use a round cookie cutter or a glass to cut out circles of dough slightly larger than the tartlet pans you are using.
6. **Press into tartlet pans**: Gently press the dough circles into the bottom of mini tartlet pans or a muffin tin, ensuring that the dough fits snugly into the corners and sides. If you don’t have tartlet pans, a muffin tin can work just fine.
7. **Chill again**: Place the tart shells back in the refrigerator for 10-15 minutes to ensure they hold their shape during baking.
8. **Bake the tart shells**: Once chilled, place the tart shells in the preheated oven. Bake for 12-15 minutes or until the edges are golden brown. If the crust puffs up during baking, gently press it back down with a spoon.
9. **Cool the tart shells**: Let the tart shells cool completely before filling them. If they’ve shrunk slightly during baking, you can use the back of a spoon to gently reshape them.
### Step 2: Preparing the Custard Filling
A smooth, creamy custard filling is the heart of the mini fruit tartlets. This rich filling pairs perfectly with the crisp tart shell and fresh fruits.
1. **Heat the milk**: In a medium saucepan, heat the milk and vanilla extract over medium heat until it begins to steam, but do not let it boil. Stir occasionally to ensure it doesn’t burn.
2. **Whisk the egg yolks and sugar**: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and smooth.
3. **Add the cornstarch**: Stir the cornstarch into the egg yolk and sugar mixture until fully combined.
4. **Temper the egg mixture**: Gradually pour the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. This process is called tempering, and it ensures a smooth custard.
5. **Cook the custard**: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the custard thickens and begins to boil. Be sure to keep stirring to prevent the custard from burning.
6. **Add butter**: Once the custard has thickened, remove the saucepan from the heat. Stir in the butter until it melts and the custard becomes smooth.
7. **Cool the custard**: Transfer the custard to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Let it cool to room temperature, then refrigerate until ready to use.
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