Fruit Tartlets

Name: Fruit Tartlets
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: France
Ingredients: 1 pâte sablée; 500 ml of milk; 4 eggs; 100 g of sugar; 50 g of cornstarch; 1 tsp of vanilla extract; 1 bananas; 1 kiwi; 100 g of strawberries; 50 g of raspberries; 1 tbsp of apricot jam

5,01 review

These shortcrust tart shells are filled with vanilla pastry cream and fresh seasonal fruit. 🍓 Assemble them at the last moment to keep them crisp.

Total time: 50 min
Prep: 30 min
Cook: 20 min
Rest: 1 h
Difficulty: Easy
Per person: €3.00

By the CookinBreak team

Goes well with

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As a starter

Baked Scallops au Gratin

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As a main

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Roast Chicken and Oven-Roasted Potatoes

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To drink

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Christmas Cinnamon Hot Chocolate

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Nutrition facts

per serving · estimate

290kcal

Protein5 g7%
Carbs42 g59%
Fat11 g34%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To add a touch of crunch to your fruit tartlets, lightly sprinkle toasted sliced almonds on top before serving. 🌰 Not only will this add an interesting texture, it will also bring a delicious toasted flavor that pairs perfectly with the fresh fruit and pastry cream. A little tip to make your tartlets even more irresistible! 🍓🥝🍌

Freezing : Can you freeze this recipe?

Not recommended

Pastry cream (eggs, milk, cornstarch) can separate and turn grainy when thawed. Fresh fruit will become soft and watery.

Storage : How long does it keep?

The pastry softens on contact with the cream and fruit. Fresh fruit oxidizes and loses its texture. Pastry cream doesn't keep ideally.

Making ahead : Can you make it the day before?

Same day

Not recommended once assembled. The pastry quickly becomes damp and loses its crispness. Fresh fruit may brown or soften. Pastry cream should be eaten soon after it is made.

Reheating : How do you reheat it?

Not applicable. Eat cold to preserve the texture of the pastry, the freshness of the fruit and the smoothness of the cream. Reheating would seriously harm the quality of the dessert.

Variations

Swap the fruit for whatever is in season: peaches and apricots in summer, pears and grapes in autumn.
Flavor the pastry cream with orange or lemon zest instead of the vanilla extract.
Make one large tart instead of individual tartlets, in a tart pan.

Mistakes to avoid

Filling the shells with still-warm cream: it softens the pastry and the base loses its crispness. Let it cool completely.
Stopping stirring the pastry cream on the heat: it sticks to the bottom of the pan and forms lumps. Whisk constantly.
Skipping the apricot jam glaze: the fruit dulls and dries out. Brush it on gently so the fruit stays shiny.

Frequently asked questions

Which fruit should I choose for tartlets?

Choose firm, not-too-juicy fruit that holds up well on the cream: strawberries, raspberries, kiwi, banana, blueberries or grapes. Avoid very watery fruit, which would soak the pastry cream.

What is the apricot jam for?

Heated, then brushed on, apricot jam forms a shiny glaze. It protects the fruit from oxidation, gives it a nice glossy look and adds a light touch of sweetness.

How do I avoid lumpy pastry cream?

Pour the hot milk over the yolks while stirring, then pour it back into the pan and whisk constantly over low heat until thickened. If lumps appear, use an immersion blender or pass the cream through a sieve.

Can I use pâte brisée instead of pâte sablée?

Yes, pâte brisée or a sweet pastry dough also work. Pâte sablée gives a more crumbly, buttery texture. Keep the baking at 180 °C (350 °F), watching the color of the shells.