Nut-Free Mini Fruit Tarts
Delight in the vibrant flavors of Nut-Free Mini Fruit Tarts—a perfectly indulgent dessert made with buttery homemade tart crusts, silky vanilla-infused pastry cream, and a medley of fresh, colorful fruits. This nut-free recipe is ideal for those with nut allergies, offering a worry-free treat for every occasion. Each tart is a miniature masterpiece, featuring a crisp golden shell filled with luscious, chilled pastry cream, topped with juicy berries or sliced fruit in decorative patterns. Simple steps like crafting the dough from scratch and simmering the velvety cream ensure a rewarding baking experience, while the enticing combination of textures and flavors creates an unforgettable bite. Impress your guests with these elegant tarts, perfect for parties, brunches, or an everyday sweet indulgence! From prep to serving, these Nut-Free Mini Fruit Tarts embody the art of homemade desserts while catering to allergen-conscious baking.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter, cold and cubed
- 50 grams granulated sugar
- 1 large egg yolk
- 2 tablespoons cold water
- 500 milliliters whole milk
- 1 unit or teaspoon vanilla bean or vanilla extract
- 2 tablespoons cornstarch
- 100 grams granulated sugar
- 3 large egg yolks
- 200 grams fresh assorted berries or sliced fruit
Instructions
Preheat the oven to 180°C (350°F).
To make the crust, combine all-purpose flour and granulated sugar in a bowl. Add cold butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.
In a small bowl, whisk the egg yolk with cold water. Pour this mixture into the flour-butter mixture. Mix gently until the dough comes together.
Wrap the dough in plastic wrap and refrigerate for 15 minutes.
Roll out the crust dough on a lightly floured surface to about 1/4-inch thickness. Cut out small circles to fit into a mini tart pan. Press the dough into the bottom and sides of each tart mold.
Dock the bottoms of the tart shells with a fork and bake for 10-12 minutes, or until golden brown. Remove from oven and let cool completely.
For the pastry cream, heat the milk and vanilla bean (or vanilla extract) in a saucepan over medium heat until it starts to steam.
In a separate bowl, whisk together cornstarch, sugar, and egg yolks until pale and smooth.
Slowly pour the hot milk over the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream thickens and coats the back of a spoon (5-7 minutes).
Remove from heat and strain the pastry cream through a fine-mesh sieve into a bowl. Cover the surface with plastic wrap to prevent a skin from forming and chill completely.
Once both tart shells and pastry cream are cooled, spoon the cream into each shell, filling to just below the rim.
Arrange the fruits on top of each tart in a decorative pattern.
Chill the tarts in the refrigerator for at least 30 minutes before serving to set the cream further.
Nutrition Facts
Calories |
3080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.8 g | 178% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1073 mg | 358% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 406.3 g | 148% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 195.0 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 814 mg | 63% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1411 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
