Shortbread Fruit Tartlets
Delight your taste buds with these elegant and buttery Shortbread Fruit Tartlets, a perfect blend of crisp shortbread crust, creamy vanilla custard, and vibrant fresh fruit. This recipe combines simple, pantry-staple ingredients with a touch of luxury, resulting in a dessert that’s both visually stunning and irresistibly delicious. The rich, melt-in-your-mouth shortbread is baked to golden perfection, then filled with silky homemade custard that’s delicately infused with vanilla. Topped with a medley of colorful fruits like strawberries, kiwi, and blueberries, these tartlets are as flavorful as they are beautiful. A glossy apricot jam glaze adds a finishing touch, making them ideal for brunch gatherings, afternoon tea, or any special occasion. Ready in under an hour, these customizable bite-sized treats are as fun to make as they are to eat!
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Recipe Information
Ingredients
- 150 grams unsalted butter
- 70 grams granulated sugar
- 1 teaspoon vanilla extract
- 200 grams all-purpose flour
- 0.25 teaspoon salt
- 250 milliliters milk
- 2 large egg yolks
- 2 tablespoons cornstarch
- 50 grams granulated sugar (for custard)
- 1 teaspoon vanilla extract (for custard)
- 1.5 cups fresh fruit (e.g., strawberries, kiwi, blueberries)
- 2 tablespoons apricot jam (optional, for glaze)
- 1 teaspoon water (optional, for glaze)
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a tartlet pan or small muffin tin.
In a mixing bowl, cream together the butter and sugar using a hand mixer or stand mixer until light and fluffy.
Add the vanilla extract and beat until combined.
Gradually add in the flour and salt, mixing gently until the dough comes together into a smooth ball. Wrap in plastic wrap and chill in the refrigerator for 15 minutes.
While the dough chills, prepare the custard filling. In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat.
In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla extract until smooth.
Gradually pour the heated milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over low heat, whisking continuously, until the custard thickens (about 2-3 minutes). Remove from heat and transfer to a bowl. Cover with plastic wrap (touching the surface to prevent a skin from forming) and cool to room temperature.
Retrieve the dough from the refrigerator. Roll out the dough on a floured surface to about 1/4 inch thickness. Cut out circles slightly larger than your tartlet pans and press them gently into each cavity.
Prick the bottom of each tartlet shell with a fork to prevent bubbling. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove and allow to cool completely.
Once the tartlet shells have cooled, fill each shell with the prepared custard, smoothing the top with a spoon or spatula.
Top each tartlet with an assortment of fresh fruit. Slice larger fruits like strawberries or kiwi to fit neatly onto the tartlets.
If desired, prepare a fruit glaze by melting the apricot jam and water together in a small saucepan over low heat. Brush the glaze lightly over the fruit to give it a shiny finish.
Refrigerate the tartlets for at least 30 minutes to set before serving. Enjoy!
Nutrition Facts
Calories |
2827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 746 mg | 32% | |
| Total Carbohydrate | 356.9 g | 130% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 172.9 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 484 mg | 37% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1220 mg | 26% | |
*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.
