Mini Fruit Tarts with Pastry Cream (Print Version)

# Ingredients:

→ For the Vanilla Pastry Cream

01 - ½ cup granulated sugar
02 - 3 egg yolks, cold from the refrigerator
03 - 3 tablespoons cornstarch
04 - 1 cup 2% milk
05 - 1 cup heavy cream (36% fat)
06 - 2 tablespoons cold salted butter, cut into small pieces
07 - 1 teaspoon vanilla bean paste (or 2 teaspoons pure vanilla extract)

→ For the Tarts

08 - 13-15 mini tart shells (store-bought or homemade)
09 - About 2 cups fresh berries or diced fruit (strawberries, blueberries, raspberries, kiwi, mandarin oranges, etc.)
10 - 2 tablespoons apricot preserves
11 - 1 teaspoon water (for thinning the preserves)

# Instructions:

01 - In a heatproof bowl using a hand mixer, or in the bowl of your stand mixer fitted with the whisk attachment, combine the egg yolks and sugar. Beat for about 1-2 minutes until the mixture becomes creamy and turns a pale yellow color – this step is called "blanching" the yolks and is crucial for a smooth pastry cream. The mixture should fall from the beater in thick ribbons. Add the cornstarch and whisk until fully incorporated and no lumps remain.
02 - In a medium saucepan (about 2-quart capacity), combine the milk and heavy cream. Heat over medium heat, stirring occasionally to prevent scorching. Watch the mixture carefully – you want it to reach the point where tiny bubbles form around the edges of the pan, but not come to a full boil. This is called "scalding" the milk. Once you see those bubbles forming around the rim, remove the saucepan from the heat.
03 - This step prevents scrambled eggs in your pastry cream! With your mixer running on low speed, slowly pour the hot milk mixture into the egg mixture in a thin, steady stream. Continue mixing until all the hot liquid is incorporated and the mixture is smooth. Don't rush this step – pouring too quickly could cook the eggs and give you lumps.
04 - Transfer the combined mixture back into the saucepan. If you're using vanilla bean paste, add it now (if using extract, you'll add it later). Return the pan to the stove and cook over medium-low heat, whisking constantly. This part requires patience and attention – keep whisking to prevent the bottom from scorching. After about 4-5 minutes, you'll feel the mixture start to thicken. Continue cooking until it reaches a pudding-like consistency that coats the back of a spoon. If you draw your finger through the coating on the spoon, it should leave a clear path that doesn't immediately fill in.
05 - Once thickened, immediately remove the pastry cream from the heat. Strain it through a fine-mesh strainer into a clean bowl to catch any bits of cooked egg. This step ensures your pastry cream will be silky smooth. Add the cold butter pieces and stir until fully melted and incorporated. If you're using vanilla extract instead of paste, add it now. The cold butter helps stop the cooking process and adds richness and shine.
06 - To prevent a skin from forming on your pastry cream, place a piece of plastic wrap directly on the surface, making sure there are no air bubbles between the cream and the wrap. Allow it to cool to room temperature, then refrigerate for at least 2 hours, or up to 48 hours. The pastry cream will continue to thicken as it chills.
07 - If using store-bought tart shells, prepare according to package directions. If making homemade shells, blind bake them until golden and let cool completely. You can use mini tart pans, a mini muffin tin lined with pastry, or even sugar cookie cups. Make sure they're completely cool before filling.
08 - When ready to assemble, take your chilled pastry cream from the refrigerator and whisk it with a hand mixer for a minute or two until smooth and airy. This helps lighten the texture and makes it easier to pipe. Transfer the cream to a piping bag fitted with a star tip or simply use a spoon to fill each tart shell about three-quarters full. Don't overfill, as you need room for the fruit toppings.
09 - Arrange your fresh fruit on top of the pastry cream in whatever pattern you like. For a professional look, use a mix of colors and textures. Strawberry halves, whole blueberries and raspberries, mandarin segments, and kiwi slices all make beautiful toppings. Get creative with the arrangement – you can create patterns, flowers, or simply pile berries in an artful heap.
10 - In a small microwave-safe bowl, combine the apricot preserves with a teaspoon of water. Heat for 15-30 seconds until melted and fluid. Stir to combine. Using a small pastry brush, gently brush this glaze over the fruit (not the cream). This gives the fruit a beautiful shine, helps preserve its freshness, and adds a subtle sweetness. For best results, refrigerate the completed tarts for about an hour before serving to let the glaze set and the flavors meld together.

# Notes:

01 - The pastry cream can be made up to 48 hours in advance and stored in the refrigerator.
02 - Vanilla bean paste gives beautiful flecks in the pastry cream that look elegant in the finished tarts.
03 - For a special occasion, arrange the fruit in a color theme to match your event.
04 - These mini tarts are best enjoyed within 24 hours of assembly, though the components can be prepared days in advance.

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