Fresh fruit tarts - beautiful, right? Too hard to make? - not really.
Homemade fruit tarts look extravagant but they really aren't all that complicated. It's three easy steps really - make the crust, make the pastry cream and then pile on the fruit. No problem - right? What's even better is that the crust and the cream can be made in advance and then assembled just before serving.
There seems to be a wide range of recipes for crusts and fillings. Everything from phyllo dough and refrigerated pie crust to whipped cream and lemon curd fulling. I ended up pulling my recipe together from 2 different sources. The crust came from sfgate.com and the filling recipe came from recipe.com. As for the fruit - well, that came from Kroger.
Mini Fresh Fruit Tarts
6 tablespoons unsalted butter
1 tablespoon vegetable oil
3 tablespoons water
pinch of salt
1 1/2 cups all-purpose flour
4 tablespoons sugar
1/2 cup sugar
4 teaspoons cornstarch
1/4 teaspoon salt
2 cups half and half
1 teaspoon vanilla
4 egg yolks
Stir half of mixture into egg yolks.
Pour mixture through a strainer into a bowl.
Set bowl in an ice bath to chill for 5 minutes.
Place plastic wrap on surface of cream and refrigerate at least 4 hours.
Cut up some fresh fruit to adorn your tarts.
Now you're ready to assemble. Fill each tart crust with pastry cream and then pile on the fruit.
Yes, I know, I overdid it on the pictures. I just couldn't stop myself. These were too pretty. (I am so ready for summer fruit - I can taste it.)
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