For the Butter Crust:
- 115 grams of unsalted butter, chilled and cubed
- 1 egg, the binding element
- ½ cup of powdered sugar, for a hint of sweetness
- ¼ teaspoon of kosher salt, to enhance the flavors
- 250 grams of all-purpose flour, the foundation
For the Vanilla Pastry Cream:
- 1 ¾ cups of milk, the base of creaminess
- 2 teaspoons of vanilla extract, for aromatic sweetness
- 5 egg yolks, rich and velvety
- ¼ teaspoon of kosher salt, a subtle touch
- ½ cup of granulated sugar, to sweeten the deal
- 3 tablespoons of cornstarch, the thickening agent
For the Toppings:
- Fresh strawberries and blueberries, for a burst of juiciness
- 1 tablespoon of apricot jam, for a glossy finish
- ½ teaspoon of water, to thin the jam for glazing
Assembling the Magic:
- Begin with the tart dough. In a food processor, mix flour, powdered sugar, and salt. Add the butter and pulse until pea-sized. Then, add the egg and vanilla, and pulse just until the dough comes together. Wrap and chill.
- Roll the chilled dough and cut rounds to fit into mini tart pans. Press into place, trim the edges, and dock with a fork. Freeze for 20 minutes, then bake at 180°C (350°F) until golden. Cool as you prepare the cream.
- For the pastry cream, heat milk and vanilla until simmering. Mix sugar, cornstarch, and egg yolks in a bowl, temper with some milk, then combine all and cook until thick. Chill with plastic wrap on the surface.
- Once set, pipe the pastry cream into the tart shells. Adorn with berries, and if desired, glaze with apricot jam mixed with water.
Insider Tips for Perfection:
- Keep the butter cold for a flaky crust.
- If the crust balloons while baking, gently press it down.
- Rest the dough to prevent shrinking during baking.
- If the pastry cream is too stiff, a little milk can soften it.
- Always aim for room temperature ingredients for seamless mixing.
- An easy-release tartlet pan is essential for a smooth finish.
Serve these miniature treats as a delightful end to a meal or a sweet pick-me-up. Each bite promises a harmonious blend of buttery crust, creamy filling, and the tangy-sweetness of fruit. Enjoy crafting these little gems!
