Fruit tarts are like little delicate bites of goodness – flakey, sweet, creamy. Yum! No only are they tasty, but also eye candy, so pretty!
My sister shared with me this amazing recipe and now it’s your turn to try it out. Typically I make one large fruit tart, but it can’t be easily served. If you have an amateur server, you sometimes get cheated of custard or fruit. I’m sure you know what I mean. You saw that strawberry fall off your piece but then it was served to the next person or worse, your server ate it! And you could have sworn that part of that custard was yours because you can see straight to the pie crust on your plate… The frustration. I get it!
A big one is so pretty though!
For this recipe, I made mini fruit tarts because its easier for large parties (especially with Thanksgiving coming up). More importantly, you feel like you had your fair share, all the custard and all the fruits!
By the way, remember that homemade vanilla extract post? It’s time to use it!
Ingredients for vanilla custard:
- 2 cups whole milk
- 1/2 cup and 2 tablespoons of granulated sugar, divided
- 4 tablespoons of cornstarch
- 2 egg yolks
- 1.5 teaspoons of vanilla
- 3 tablespoons of unsalted butter, cut into pieces
1. Combine milk and 1/2 cup sugar in a saucepan over medium heat and stir until it’s simmering.
2. Whisk egg yolks and the remaining 2 tablespoons of sugar in a separate bowl. Then add cornstarch and mix until pale yellow and thick.
3. Slowly add milk into the yolk mixture, whisking constantly. Return to medium heat until mix is thickened.
4. Remove from heat and whisk in the butter and vanilla extract.
5. Place custard into a bowl and cover the custard with plastic wrap, making sure that the wrap touches the top of the cream so skin does not form. Refrigerate until cold throughout (can last up to 2 days).
As the custard is cooling, work on the crust!
Directions for the pie crust: Preheat the oven to 350°F. Combine 1/2 cup of confectioners sugar (aka powdered sugar), 1.5 cups of flour, 3/4 cup of unsalted butter (softened and sliced). Knead until the dough feels tacky. Refrigerate for 15 minutes. Spray the muffin pan with nonstick cooking spray. Roll out dough, and flatten it across each cup of the muffin pan (keep in mind that this recipe is for mini tarts). Bake for 10-12 minutes until light brown. Pop each pie crust out and cool on a rack.
I flattened each cup with my finger tips
Take a butter knife and pop each of these tarts out, one by one
Now put everything together! Scoop custard into the little pie crusts. Decorate with fruits. I also glaze the tops of the tarts with apricot jam (simply microwave the jam until it’s spreadable, let it cool, then brush it onto the tops of the tarts). Glazing is totally optional.
Don’t use fruits that brown (fresh apples, fresh pears, fresh peaches, and bananas)
What’s your favorite dessert? Are fruit tarts on the top of the list? If you’re making this, who will you be making it for?
I love little delicate bites of goodness,
did someone take a bite out of the crust?? (the photo of the small crusts on the cooling rack)
LOL I didn’t notice but looks like someone DID take a bite in back right (I blame MG)! The tops of the crust are never even, but fortunately the custard covers it up.
How many does this recipe make?
Hi Thina! This recipe will make 1 large pie or 12-15 mini pies. Hope that helps!