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#Fruit tart filling how to

The temperature of the pastry is important: if too cold, it will be stiff and difficult to handle. Leftover pastry can be re-rolled, chilled and used to make more tartlets. Dock the bottom of the pastry with a fork. Optionally, use a straw to define the fluted edge. Photo 7: Gently press down the pastry into the molds to line them and cut off any excess.The instructions for this method can be found in my tartlet shells recipe! I cut out the disks of pastry to be about 10 to 12 cm (3/8 to 1/2 inch) wide.Īlternatively, you could also make the tartlet shells in a muffin pan (or mini muffin pan). I used these Mini Tart Pans that are 7 cm (1/4 inch) wide. Photo 6: Remove the baking paper and cut out circles of pastry slightly larger than the tartlet pans you are using.Place on a flat tray then in the fridge to chill and rest for at least one hour - or up to 24 hours.Photo 5: Cover the pastry with a second sheet of baking / parchment paper.Rroll to a thickness of about 4 mm (1/8 inch).Work it for a few seconds until it comes together into a ball. Tip the pastry over a sheet of baking paper.Keep going until you get the desired consistency. If the dough seems too dry, add a little bit of very cold water - about 1 tablespoon at the time. If they stick together and turn into a smooth dough, it is ready. To know the pastry has been mixed enough, press together some of the crumbs in your hand. Photo 4: Mix until a rough, slightly crumbly dough starts to come together.

In this case, we do not want too much flakiness so make sure the crumbs are very small. The larger the crumbs, the flakier the pastry will be.

Photo 2: Blend for a few seconds or until you get small crumbs of butter.

Photo 1: Add the very cold butter cut into small cubes.

Pulse for a few seconds to mix and break down any lumps.

Place the Flour, Salt and Icing Sugar in the bowl of your food processor.

I love to make it in the food processor for ease, but it can also be made by hands too. This pie crust is made from Flour (and a pinch of salt), Icing Sugar (or powder sugar), Butter (very cold) and Egg. The pastry used to make the tartlet shells is a classic Pâte Sablée - or French Shortcrust Pastry.

#Fruit tart filling how to

You will only need to assemble the tartlets the day of your party! How to make Mini Fruit Tartlets Mini Tart Shells Think mixed berries in Summer, poached pears or apples in Winter! The custard filling can be replaced with Lemon Curd, a cream cheese filling, Chocolate Cremeux or Chocolate Pastry Cream.īoth the tartlet shells and the cream filling can be made a few days in advance. These mini tarts are easily customisable with your choice of favourite fruits. It doesn't get more fancy than Mini Fruit Tartlets for a special occasion or party! Combining Homemade Tartlet Shells, creamy Pastry Cream Filling ( Crème Pâtissière) and seasonal fruits, these tartlets are the perfect mix of crunchy, creamy, sweet and fresh. The homemade buttery and crunchy tartlet shells are filled with a delicious vanilla cream and topped with fresh fruits. These French Mini Fruit Tarts filled with Pastry Cream are the perfect bite-sized dessert for a party or afternoon tea.