Mini fruits tarts

Mini fruits tarts

Sometimes I feel like baking some real cakes, more elaborate or sophisticated. So, today I made some mini tarts with vanilla cream and fresh fruits on top coated in jelly. No matter if it's a rather time consuming cake, it is worth the effort.

For the dough you need one stick of butter (250 g/0.55 lb), 12 tbs of flour (300g/0.67 lb), 3 tbs of sugar (75g/2.65 oz), 2 yolks, vanilla (one sachet), a pinch of salt.

For the vanilla cream - the easiest way is to buy a pack of vanilla cream from the market and to follow the instructions. The more difficult way, meaning the vanilla milk-sugar-and-flour cream, will be described in one of my next recipes. 

For the topping - strawberries, grains, slices of orange or any other fruits you like, and jelly.

The dough is enough for 14 - 15 tarts. Mix the butter with the sugar for about 5 minutes, or unless the sugar is dissolved into the butter and the compositions is very creamy. Add the yolks, one by one, salt, vanilla and the flour at the end. You will get a rather soft dough to coat the oiled tarts cups with it. When the dough is done, place the cups on a tray and bake in the preheated oven at medium temperature for about 45 minutes or until the tarts become light brown. Remove the tarts from the cups immediately and gently because the dough is very fragile. Then let aside to cool and make the vanilla cream after the indications.

Mini fruits tarts

When the tarts are cold, fill them with vanilla cream mixed with small pieces of fruits. If you want that the cream to be more adherent, brush some jam on the interior of the tarts before filling them with vanilla cream. Then decorate the top with slices of fruits and raisins or strawberries, depending on the season. Leave aside for about 30 minutes and then cover the top with a thin layer of fruity jelly.

It's a delicious cake, good for a special occasion as well as for a family Sunday lunch.


Mini fruits tarts


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