Easiest Way to Cook Tasty Mini Fruit Tarts

Mini Fruit Tarts. The best part of spring is all of the farm-fresh fruit. What better way to enjoy it than in a tart? This delicious, easy-to-follow mini tart recipe pairs the pop of fresh berries with a creamy tart filling, all wrapped inside a yummy, crisp, sugar cookie crust.

Most Made Today Rustic Fruit Galette. Recipe of the Day Tart Lemon Triangles. Lemon bars with both lemon juice and lemon zest, baked in a pie plate.. You can have Mini Fruit Tarts using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Mini Fruit Tarts

1. It's of for the pie crust :.
2. It's 115 gr of unsalted butter.
3. It's 1 of large egg.
4. It's 60 gr of castor sugar.
5. You need 1/2 tsp of vanilla extract.
6. Prepare 1/4 tsp of salt.
7. It's 200 gr of all purpose flour.
8. Prepare of for the custard cream :.
9. Prepare 300 ml of 2percent milk.
10. You need 1/2 tsp of vanilla extract.
11. You need 2 of large egg yolks.
12. You need 60 gr of icing sugar.
13. It's 20 gr of corn starch.
14. It's of additional ingredients :.
15. It's of strawberry,clementine,kiwis.

Combine cream cheese, sour cream, orange juice and vanilla in bowl until well mixed. Garnish with mint leaves, if desired. Do you know what I love more than a delicious summer fruit tart? The very first dessert I made as an adult (aside from chocolate chip cookies that is) was a fruit tart.

Mini Fruit Tarts instructions

1. To make Pie crust : combine all ingredients(except flour) then beat with electric mixer until smooth. (make sure butter and egg in room temperature).Then add the sifted flour, blend well.Put the dough in the fridge for about 30mins or longer.On a lightly floured surface, roll the dough making sure it doesn't stick to the counter. Cut with round cookie cutter. Place them into the mold(i use mini muffin pan)and bake in the preheat oven in 350°F or 175°C about +/- 15mins.
2. To make the custard cream : Warm up the milk until hot, but not boiling.In a medium size pan, whisk the egg yolks with the sugar, the corn starch and the vanilla extract until smooth and fluffy. Add the milk a little bit at a time, whisking well so that no lumps form. Whisk in the rest of the milk..
3. Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desired thickness. Pour the cream in a glass bowl and let it cook down.Cover with plastic wrap and refrigerate for at least one hour..
4. When the tartlet shells cool down completely and you are ready to serve, cut the fruits into thinly sliced.
5. Fill the cookie cups with the custard cream, top with the fruits. Store in the refrigerator if not eaten right away.Enjoy =).

I even bought the special tart pan with the removable bottom. These easy mini Fruit Tarts start with a sugar cookie cup and are filled with a no bake cheesecake and topped with fresh berries and a lime glaze. Make them easy by starting with a prepared sugar cookie dough! These are the perfect dessert for any party in summer or any time of year. Delicious mini fruit tarts made with a buttery shortbread crust, creamy vanilla custard and topped with fresh fruit.