Mini Pastry Tarts

I have a lot of hobbies and food blogging is one of my favorites.   I think the joy in blogging stems from the fact that I'm not dependent on it as a source of income.  I blog for the pure enjoyment that I get from it.  With that being said - sometimes my blog has to temporarily take a back seat when life gets busy.  That's not an excuse for why I've been absent from the blog world for a while - just an explanation of what's going on in my world this month.  

May is the month of graduations, weddings, showers, end of school celebrations and all things mom, which means it's also the time of year for cakes, cookies, pies and dessert boards.  That's my role in all of the May festivities.  I'm so thankful for my little business and the people that allow me to play a small role in their big celebrations.   

Mini pastry tarts are the cupcakes of the pie world.  And turns out - these bite sized, hand held beauties are perfect for birthdays, showers, graduations and moms.  They're great for brunches, lunches, dessert parties and after dinner dessert trays.  Sooooo, I've been making a lot of these yummy pastry tarts this month.  Giving each batch a unique twist by changing up the fresh fruit combinations.  🍓🫐🥝🍋

One of my secrets for getting through my busiest catering days, is to make a few things that I can prep ahead of time.  These little tart shells are the perfect make ahead treat.  They can be baked in advance and frozen for up to a month.  I also make the pastry cream a couple of days in advance and store it in the refrigerator.  Just before I want to serve the tarts, I pipe the cream into the shell, top it with fresh fruit and add a sprig of fresh mint.  Easy peasy.  

Mini Pastry Tarts
Crust
1-1/2 cups unbleached flour
1/3 cup powdered sugar
1/4 teaspoon salt
1/2 cup butter, chilled
1 egg yolk
1 Tablespoon heavy cream

Pastry Cream
​2-3/4 cups whole milk
2/3 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
4 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract

Combine flour, salt and sugar in food processor. Cut in butter until crumbly.  ​

Combine egg yolk and cream and add to food processor.  Pulse until dough sticks together.  

Roll dough into a log, wrap in plastic wrap. 

Refrigerate 30 minutes. 

Slice dough into 12 equal pieces.  

Roll each piece between 2 pieces of plastic wrap to slightly larger than tart size.

Press dough into a tart mold sprayed with a cooking spray with flour.  

Trim tops and freeze for at least 30 minutes.  

Press a foil square into the bottom of each tart to keep it from puffing.  

Bake 10 minutes at 400.  Remove foil and bake another 3-4 minutes. 

Blend together milk, sugar, cornstarch, salt and egg yolks.  

Pour into microwave safe bowl and microwave 3 minutes.  

Whisk and microwave 3-4 more minutes, stirring every minute.  

Add butter and vanilla and whisk until smooth.  Cover the top of the cream with plastic wrap and refrigerate at least 3 hours. ​

Fill each tart with cream.  

Top with fresh fruit and brush with apricot preserves.  

I made this recipe so many times this month that I've already made a few modifications to simplify things.  First of all, I roll all the pastry dough out in one big piece before cutting the circles with a cookie cutter.  I also learned that I only have to make one set of foil crumples to use for baking, because they're reusable.  Just a few time saving tips from your friendly food blogger.  😉
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Ciao! 

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