Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup powdered sugar
1/4 tsp salt
1 egg yolk
2 tbsp cold water
1 1/2 cups milk
3 egg yolks
1/3 cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
Fresh fruit (berries, kiwi, peaches)
2 tbsp apricot jam (optional, for glaze)
Instructions
1. Mix flour, butter, powdered sugar, and salt until crumbly.
2. Add egg yolk and cold water until dough forms, then chill for 30 minutes.
3. Roll dough and press into mini tart pans, prick with a fork.
4. Blind bake at 350°F for 12–15 minutes until golden. Cool completely.
5. Heat milk in a saucepan. In another bowl, whisk yolks, sugar, and cornstarch.
6. Temper eggs with warm milk, then return mixture to saucepan.
7. Cook on medium until thick. Remove from heat and stir in vanilla.
8. Chill cream, then fill cooled tart shells with it.
9. Top with fresh fruit and brush with warm apricot jam if desired.
Notes
Use any fruit you like, just keep it firm and not overly juicy.
For a crisp shell, brush melted white chocolate before adding filling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart
- Calories: 220
- Sugar: 15g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg