Mini Custard Fruit Tarts
Mini Custard Fruit Tarts are small tarts made with a buttery and flaky crust that is filled with a creamy and rich custard filling. You can customize these mini tarts with any type of fruit like strawberries, blueberries, kiwi, or mango. These tarts can be made with any fruit that is in season. They are delicious and visually appealing!
Tips To Help You Make the Perfect Custard
- Use real vanilla extract for the best flavor
- Temper the eggs: This means slowly adding the hot milk to the beaten eggs to prevent them from curdling.
- The custard should be cooked over low heat. Stir constantly and watch for the custard to thicken, it should coat the back of a spoon when done.
- Strain the custard once thickened to remove any lumps or bits of cooked egg.
- Chill your custard for at least 2 hours before using it as a filling. This will help it set up properly and make it easier to work with.
OTHER RECIPE IDEAS
Ingredients you need to make these mini custard fruit tarts
Eggs – egg yolks
Sugar – granulated sugar
Cornstarch – to thicken the custard
Salt – fine sea salt
Milk – whole milk
Butter – unsalted and cut into cubes
Vanilla – pure vanilla extract
Raspberries – or any fruits you like for topping
Apricot – preserve for the glaze
Mini tart shells – store-bought or homemade
How to Make Them
Time needed: 2 hours and 15 minutes
VANILLA CUSTARD
- EGG YOLK MIXTURE
In a large bowl, combine egg yolks, sugar, cornstarch, and salt. Use a whisk and mix until combined and the sugar is dissolved.
- HEAT THE MILK
Place the milk in the saucepan and heat over medium-low heat for about 5 minutes or until it simmers. Don’t let the milk boil, keep stirring to prevent the milk from overflowing.
- TEMPERING
Slowly add the milk to the egg yolk mixture, about 1/4 cup at a time, and stir constantly. Once all the milk has been added to the egg yolk mixture, place it into the saucepan and cook until it thickens.
- CHILL
Transfer the custard to a clean bowl, cover with plastic wrap, and place in the fridge to chill for at least 2 hours. Make sure the plastic wrap touches the surface of the custard. This will help prevent it from forming a skin on top.
- PIPE
Fill a decorating bag or ziplock bag with chilled custard. Use a kitchen shears and snip the tip of the bag. Squeeze the bag and fill the tart shell with the custard. Use an offset spatula to smooth the top.
- DECORATE
Top your mini custard fruit tarts with your favorite fruits. Heat a tablespoon of apricot preserve in a microwave, use a pastry brush, and glaze the top of your fruits. Another option is to use a small strainer and sprinkle mini tarts with powdered sugar.
Recommended Recipes
Mini Custard Fruit Tarts
Equipment
- Saucepan
- Spatula
- Mixing bowls
- Whisk
- Decorating bag or ziplock bag
- Kitchen Shears
- Pastry brush
Ingredients
- 6 egg yolks
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon fine sea salt
- 1 1/2 cups whole milk
- 1/4 cup cold unsalted butter, cubed
- 2 teaspoons pure vanilla extract
- 1 pint raspberries
- 1-2 tablespoons apricot preserve, heat
- 6-8 mini tart shells, 3-4 inch in size
Instructions
- In a large bowl, combine egg yolks, sugar, sugar, cornstarch, and salt. Use a whisk and mix until combined and the sugar is dissolved.
- Add the milk to a saucepan and heat medium-low heat. Stir until it simmers for about 5 minutes. Don't let it boil, keep stirring to avoid overflowing.
- Slowly add the milk to the egg yolk mixture about 1/4 cup at a time. Whisk constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly to prevent curdling. Add butter and vanilla extract, and stir to combine.
- Once the custard has thickened, strain it through a fine-mesh sieve to remove any lumps or bits of cooked egg. See NOTE #1
- Pour the custard into a bowl and cover with plastic wrap, pressing the plastic wrap onto the surface of the custard to prevent skin from forming.
- Chill the custard in the refrigerator for at least 2 hours before using it as a filling. Remove from the fridge and stir to help it flow more easily into the decorating bag.
- Spoon the custard into the decorating bag or ziplock bag, and push it down into the bag. Cut the tip of the bag with kitchen shears. Gently squeeze the bag to release the custard into the tart shell, filling it about 2/3 of the way full.
- Use a spatula and smooth the top of the tart. Repeat the process with the remaining tart shells, refiling the decorating bag as necessary. See NOTE #2
- Heat the microwave apricot jam in a microwave for a minute. Meantime top the tart with raspberries.
- Use a pastry brush and brush the fruits with apricot jam to give them a shiny look. Garnish with mint leaves. Refrigerate for an hour before serving.
Video
Notes
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