The CREAM AND FRESH FRUIT TARTLETS are delicious and beautiful little desserts that can be served at the end of a meal or at other times of the day, perhaps as part of a buffet on a festive day. I also recommend them for special occasions, such as Mother’s Day or — why not? — Valentine’s Day evening. In any case, their beauty will attract the attention of your diners, and they will not be disappointed after tasting them, given their deliciousness.
These tartlets are simple but well balanced: the base is a colored shortcrust pastry, crisp and crumbly, while the filling consists of a delicious pastry cream made lighter with whipped cream. They are decorated with small berries, which add extra color along with a light tangy and fragrant note that pairs wonderfully with the cream.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 12 tartlets
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 2/3 cups all-purpose flour
- 6 1/2 tbsp granulated sugar
- 6 tbsp butter (cold)
- 2 egg yolks (from medium eggs)
- 1 pinch salt
- Half teaspoon red powdered food coloring (powder)
- 1 cup + 2 tbsp milk
- 2 egg yolks (from medium eggs)
- 1/2 cup granulated sugar
- 3 tbsp + 1 tsp cornstarch (maizena)
- lemon zest
- 1/4 cup sweetened whipping non-dairy cream
- 3/4 cup mixed berries
Tools
- 1 Cookie cutter
- 1 Mold for 6 muffins
- 1 Rolling pin
- 1 Piping bag
Steps
In a bowl or in the bowl of a stand mixer place the flour, the sugar, a pinch of salt and the cold butter cut into pieces. Quickly work everything until you obtain a sandy mixture, then add the egg yolks and the coloring.
Work the dough quickly until it becomes smooth and homogeneous.
Wrap the dough in plastic wrap and place it in the refrigerator to firm up for at least 30 minutes.
Put the milk with the lemon zest (without the white pith) into a saucepan, place it over the heat and warm the milk until it is just about to boil.
Meanwhile, in a bowl work the egg yolks with the sugar, mix well and then add the cornstarch.
Once everything is combined set it aside.
As soon as the milk reaches a boil, remove the lemon zest and pour it gradually, a little at a time, into the egg mixture, whisking quickly by hand to temper the eggs and avoid them cooking into lumps.
Return the mixture to the heat, over low flame, and continue cooking, stirring with a whisk or wooden spoon until it thickens.
Once cooked place it in a bowl, cover it directly with plastic wrap to prevent that annoying skin from forming on the surface and let it cool completely.
Whisk the cream to make it smooth again and then whip the cream, very cold, and gently fold it into the pastry cream using an up-and-down motion.
Put the cream into a piping bag fitted with a star tip and transfer it to the refrigerator.
After the resting time, roll the shortcrust pastry to a thickness of about 5/32 in (≈0.16 in). With the help of a flower or round cutter, cut out many circles about 3 1/8 in in diameter.
Line a muffin pan with the discs and prick the base with a fork. Place a small round of parchment on the base with some dried chickpeas or rice and put the pan in the refrigerator for 10 minutes so that as the dough cools it will not lose its shape during baking.
Bake the tartlets in a preheated static oven at 356°F and bake for 10 minutes.
Remove from the oven, remove the weights and the parchment and continue baking for another 5 minutes. Remove from the oven and let the tartlets cool completely before unmolding.
Fill the tartlets with the cream and decorate them with berries or with your favorite seasonal fruit.
TIPS
To prevent the shortcrust pastry from becoming soggy I recommend filling the tartlets at most 30 minutes before serving. Alternatively, you can brush the interior with chocolate to make it impermeable.
To prevent the shortcrust pastry from becoming soggy I recommend filling the tartlets at most 30 minutes before serving. Alternatively, you can brush the interior with chocolate to make it impermeable.
