Gently place the tart tin on a wire rack to cool completely before using, I like to use a small angled spatula to help me gently remove the tart crusts and place them on a cooling rack to cool completely. Place the cold tart tin on a baking sheet and bake for 11 minutes then gently remove the foil and bake for another 2-3 minutes or until golden brown. When ready to bake preheat the oven to 375F/190C. Place a piece of parchment on top of each shell and then add some pie weights, dried rice, or dried beans to weigh them down. Then cut out pieces of parchment paper into small squares that will sit on top of the pastry to prevent it from browning and rising while baking. Prick the pastry all over with a fork and place in the freeze for 30 minutes to chill. If the pastry rips no problem, just add a bit more and press it together, this is very forgiving. Reroll the scraps of pastry and cut out more rounds with the same thickness. I use a cookie spatula to help me transfer them from the work surface to the tin. I would cut one tart shell and place it in your tray to see if you need to make larger or smaller pastry rounds. My mini tart tin has tarts that are about 2-inches or so and so the cutter I used was about 2.5" or so. Cut as many as you can from the first rollout of pastry. Use your pastry cutter/ cookie cutter to cut out the tart shells. I roll mine into about a 12-inch circle so it's thin but not too thin. Once you have prepared your sweet shortcrust pastry dough and it has chilled place it on a lightly floured work surface to roll out. Honestly, try not to eat it by the spoonful it is SOOO good! And make sure you don't skip placing a piece of plastic wrap directly against the cream as this prevents thick skin from forming. The pastry cream needs to be cooked and cooled so make sure you leave enough time to make it. On the recipe card there is a button for US or M (Metric) measurements. If you would prefer one large tart then check out my recipe for a classic fresh fruit tart.įor ingredient quantities please reference the recipe card below. Aim for tarts around the 2-inch to 3-inch size. I have a Chicago Metal one that I bought from Williams Sonoma years ago, unfortunately, I cannot find it for sale online anymore. You can use individual tart molds or a mini tart tray. But adding slices of kiwi, mandarin oranges, or mangos are great too! We often just use a selection of fresh berries raspberries, blueberries, blackberries, or strawberries. You can make this a couple of days in advance. You'll need whole milk, egg yolks, cornstarch, sugar, salt, butter, and vanilla bean paste or vanilla extract. The recipe card below describes how to make the pastry cream but again if you want to see an in-depth tutorial on how to make pastry cream check out my pastry cream recipe. You can make the shells a day or two before using them. I show you below how I roll out the tart shells but if you want to see an in-depth tutorial on how to make the sweet shortcrust pastry check out my sweet shortcrust pastry recipe page. This creates a barrier and gives the pastries a bit longer life. In the past, we have spread a thin layer of melted chocolate on the pastry shell and let it harden before filling it with pastry cream. These fruit tarts are best served quite soon after assembling as the pastry cream can soften the pastry and eventually turn into a soft pastry shell. So when it comes time to serve you are just assembling them. You can also wash (and slice) your fruit ahead of time. The tart shells can also be made ahead of time, I usually make them the day before and keep them in an air-tight container at room temperature. You can make the pastry cream a day or two ahead of time and just keep it in the refrigerator in an air-tight container. This is also why I love these for parties. You want to plan ahead when making these, it's not like a batch of cookies you can start to finish in 30 minutes. While these are not hard to make, they can be time-consuming. There is something so perfect about the crisp, buttery tart shell, filled with luscious creamy pastry cream and topped with juicy fruit. One of my favorite treats to order at a bakery is a fruit tart. Here we show you how to make mini fruit tarts with step-by-step photos! The best part is you can prep most of it a couple of days in advance! Whether you're entertaining guests or just want a little something sweet, a plate of mini fruit tarts is an elegant dessert that's easy and fun to make.
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