Easy Recipe for Miniature Tarts

Fruit or Chocolate-Flavored Mini Pastries

Learn the basics of this tart recipe and transform it into hundreds of sweet possibilities!

Fruit-based or chocolate laden, these miniature pastries will be a huge hit at any party.

Pastry Dough Recipe

• 1 1/2 cups all-purpose flour
• 2 teaspoons granulated sugar
• 1/4 teaspoon salt
• 8 tablespoons cold butter
• 3 tablespoons cold water
• 1 beaten egg yolk

1. Mix together flour, sugar, and salt.
2. Using a fork, pastry cutter, or food processor cut the cold butter into the flour mixture until a coarse meal consistency is achieved. Small chunks of butter must still be visible (to ensure flakiness of the tart shell).
3. Beat the egg yolk with cold, icy water and sprinkle onto the flour and butter mixture. Mix or pulse until a ball forms.
4. Cover dough in plastic wrap and chill the dough for 30 minutes.

Tart Shells

1. Roll the dough out in a floured surface and cut 10-12 disks using a cookie cutter.
2. Lay each circle on individual tart shells (you may also use a muffin pan) and press down.
3. Bake in a 350 degree pre-heated oven and bake for 20-30 minutes or until lightly golden brown.

Vanilla Pastry Cream Recipe

• 1 ½ cups milk
• 1/2 tsp vanilla extract or half a vanilla bean
• 3 egg yolks
• 2/3 cup sugar 1/4 cup cornstarch
• 1 tablespoon cold butter

1. In a medium saucepan, heat the milk and vanilla bean (should you opt for fresh vanilla) to a boil over medium heat. Turn off heat and let stand for 15 minutes.
2. In a separate bowl, whisk the egg yolks and sugar until light in color (you may add vanilla extract at this point).
3. Add cornstarch and whisk vigorously to eliminate lumps.
4. Slowly whisk in about a quarter cup of the hot milk mixture until incorporated.
5. Whisk in the remaining milk.
6. Pour the mixture through a sieve or strainer and back into the saucepan.
7. Cook over medium heat, whisking constantly until thick and slightly bubbly.
8. Remove from the heat and stir in the cold butter. Let cool slightly. You may let it rest over an ice bath.
9. Cover with plastic wrap, with the plastic touching the surface of the custard to prevent a skin from forming.
10. Chill for at least 2 hours before assembling the tarts.

Filling the Tarts

1. Fill each tart shell ½ to ¾ full with the chilled custard.
2. Top tarts with assorted fruits (grapes, oranges, berries, mangoes, etc).
3. For a chocolate twist, melt ½ cup of dark/milk/white chocolate chips in the microwave for 15-20 seconds on low heat.
4. Drizzle chocolate sauce over tarts and top with nuts, sprinkles, or dust with cocoa powder.