Making Mini Fruit Tartlets Recipe
I had a bag of red grapes in my fridge and after few days, we still could not finish them. Yesterday I was toying with an idea to turn these grapes into some sweet treats. After browsing some recipes in the internet, I decided to use these grapes to make fruit tartlets. To make the fruit topping of the tartlets slightly nicer and more colourful, I bought some kiwi fruits last night.
Here is the recipe that I used to create my mini fruit tartlets with custard filling earlier today. I adapted this recipe from here. I must admit that there are quite a bit of steps involved to make the fruit tartlets but they are actually not that hard to prepare.
My first attempt in making mini fruit tartlets.
Mini Fruit Tartlets with Custard Filling
Ingredients:
For the Crust:
- 140gr Unsalted butter, chilled
- 1 Egg
- 1/2 cup Icing sugar, sifted
- 1 1/2 cup Plain flour, sifted
- Some plain flour for dusting the work surface
- For the Custard Filling:
- 250ml Full cream milk
- 2 Egg yolks
- 2 tbs Sugar
- 1 tbs Flour
- 1 tbs Corn starch
- 1/2 tsp Vanilla essence
- Fruit toppings:
- 1 Fresh kiwi fruit, peeled and sliced
- 15 Seedless grapes, washed and halved
- or any other fruits you want
- For Glaze (I skipped this):
- 1/2 cup Apricot jam or marmalade
- 1 tbs Hot water
Tutorial:
To make the crust: In a bowl, mix butter, flour, icing sugar and egg with a fork or hand until they become a dough and not so sticky to the bowl.
Sprinkle your work surface with some flour, knead the dough to form a ball and wrap it in a cling film. Refrigerate the dough for about 25-30 minutes. Roll out the dough on a flat surface. Use any sort of circular lid or a small bowl or glass to cut out the flattened dough in circle shapes. This step is optional but it is good to make the tartlet crusts look standardized later on.
Press each dough circle on prepared mini pie tins or muffin tins. Slightly prick the bottom of the dough with a fork. Refrigerate the crust dough again for another 20 minutes before baking.
Bake the dough in a preheated oven (160 degree Celcius) for about 15 minutes or until lightly brown. Let the tartlet crusts cool completely before removing them from the tins to avoid breaking the crust.
To make the custard filling: Heat milk in a saucepan until it boils then turn off the fire.
In a separate bowl, whisk egg yolks, vanilla extract and sugar until smooth and frothy.
Add sifted flour and corn flour into the mixture and whisk again until well combined.
Pour a quarter part of the warm milk into the mixture to temper the egg mixture then whisk again (this way, you won't cook the egg yolk!). Pour the remaining warm milk to the mixture and stir constantly.
Place the custard mixture into a saucepan and heat over low fire while whisking constantly. Stir until the custard mixture thickens. Turn off the fire and let the custard cool completely before placing them on the tartlet crusts.
To make the glaze: Mix jam and hot water. Sieve and set aside. Discard any bits. I skipped this step because I didn't have any apricot jam nor marmalade at home.
To assemble: Prepare cooled tart crusts. Lightly brush the bottom of the crusts and sides of the tart crusts with glaze. Fill the tart crusts with custard mixture until full and decorate the top with fresh fruit slices. Brush the fruits and custard again with the glaze.
** The above recipe makes about 30 mini fruit tartlets.
Perfect for a hot day.
Aren't these fresh fruit tartlets so cute? Little kids would definitely love them because they look pretty attractive; but I bet some of them would only eat the fruit toppings and leave the crust for Mommy and Daddy because Naomi does this to me.