Individual Fresh Fruit Tarts (Print Version)
# Ingredients:
→ Tart Dough
01 -
All-purpose flour (225g or 1½ cups + 1 tablespoon)
02 -
Salt (½ teaspoon)
03 -
Powdered sugar (80g or ½ cup + 1 tablespoon + 1 teaspoon)
04 -
Unsalted butter, cubed (115g or 8 tablespoons)
05 -
Egg yolks (2)
06 -
Vanilla extract (½ teaspoon)
07 -
Heavy cream (1 tablespoon)
→ Custard Filling
08 -
Egg yolks (4)
09 -
White sugar (68g or 5½ tablespoons)
10 -
All-purpose flour (24g or 2 tablespoons + 2 teaspoons)
11 -
Cornstarch (24g or 2 tablespoons + 2 teaspoons)
12 -
Whole milk (376ml)
13 -
Vanilla extract (1 teaspoon)
→ Assembly
14 -
Assorted fresh fruit, sliced
15 -
Apricot jelly (2 tablespoons)
16 -
Water (1½ tablespoons)
# Instructions:
01 -
Mix flour, salt, sugar, and butter in stand mixer until butter breaks down. Add egg yolks, cream, and vanilla. Mix until sandy texture forms that holds together when pinched.
02 -
Press about 3 tablespoons (60g) of dough into each tart mold. Prick bottoms with fork. Freeze for at least 1 hour.
03 -
Bake frozen shells at 375°F for 12-15 minutes until edges brown. Check at 8 minutes and flatten any rising centers. Cool completely on rack.
04 -
Whisk egg yolks with sugar, then sifted flour and cornstarch. Add milk and vanilla. Cook over medium heat, whisking constantly until thickened like pudding. Cool for 30 minutes.
05 -
Combine apricot jelly and water, microwave briefly to melt, then strain.
06 -
Brush shells with glaze to prevent sogginess. Fill ¾ full with custard, arrange fruit on top, and brush with apricot glaze. Serve immediately or chill.
# Notes:
01 -
Tart shells can be made several days ahead and stored in refrigerator
02 -
Custard can be made one day in advance
03 -
Brushing shells with glaze before filling prevents them from getting soggy