Fruit tarts made EASY!

Ingredients

• 0.25 cup All-Purpose Flour (sifted)
• 0.33 cup Powdered Sugar (also called confectioners’ sugar)
• 0.25 tsp Salt (pinch)
• 8 tbsp Unsalted Butter (cold, cut into small cubes)
• 1 Large Egg (room temperature)
• 1 tsp Vanilla Extract (pure vanilla)
• 5 Egg Yolks (large, room temperature)
• 0.5 cup Granulated Sugar
• 3 tbsp Cornstarch
• 1 cup Heavy Cream
• 1 cup Whole Milk
• 2 cup Fresh Berries (blueberries, raspberries) (washed and patted dry)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl whisk together 1/4 cup all‑purpose flour, 1/3 cup powdered sugar, and a pinch of salt until evenly distributed.

   Time: PT5M

2. Cut in Butter

   Add the cold butter cubes to the dry mixture. Using the mixer on low speed, blend until the mixture resembles coarse crumbs.

   Time: PT5M

3. Add Egg and Vanilla

   Add the egg and 1 tsp vanilla extract. Mix on low until a cohesive dough forms; it should be slightly sticky but not wet.

   Time: PT5M

4. Chill the Dough

   Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   Time: PT30M

5. Roll and Dock the Tart Shells

   On a lightly floured surface roll the dough to about 1/4‑inch thickness. Cut circles to fit the tart molds, press gently into each mold, and dock the base with a fork to stop puffing.

   Time: PT10M

6. Bake the Tart Shells

   Place the tart shells on a baking sheet and bake in a pre‑heated oven at 350°F until lightly golden, about 12‑15 minutes.

   Time: PT15M

   Temperature: 350°F

7. Prepare Pastry Cream Base

   In a bowl whisk together 5 egg yolks, 1/2 cup granulated sugar, 3 tbsp cornstarch, a pinch of salt, and 1 tsp vanilla until smooth.

   Time: PT5M

8. Cook Pastry Cream

   In a saucepan bring 1 cup whole milk and 1 cup heavy cream to a gentle simmer over medium heat. Temper the hot liquid into the yolk mixture, then return everything to the saucepan. Cook, whisking constantly, until the mixture bubbles and thickens, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium heat

9. Cool the Pastry Cream

   Transfer the hot cream to a clean bowl, cover the surface directly with plastic wrap to prevent a skin, and refrigerate until completely chilled, at least 30 minutes.

   Time: PT30M

10. Assemble the Tarts

    Fill each cooled tart shell with a generous spoonful of chilled pastry cream, then top with fresh berries arranged decoratively.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

30g

Fat

12g

Fiber

2g