Mini Fruit Tart Shells Food

FRESH MINI STRAWBERRY TARTS

Steps:

• Combine flour, sugar, and salt in a food processor. Add butter and process until it looks like a cross between oatmeal and coarse cornmeal.
• Combine egg yolk, heavy cream, and vanilla extract. Process until most of the dough rolls into a ball. If necessary, sparingly add drops of cream to make it come together.
• Press dough into a roll like refrigerated cookie dough. Wrap in plastic and chill 30 minutes
• Spray molds generously with Baker's Secret or something like it. (Baker's Secret is an aerosol spray mix of flour and oil.) If using silicone molds, no greasing is necessary.
• Slice your roll of dough into 12 pieces. Using a rolling pin, roll the dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into a mold with fingers being careful to keep the thickness consistent. Use a knife to trim off any extra at the top. Freeze for at least 30 minutes, overnight or up to a month. (See video for this step.)
• Freeze tarts for at least 30 minutes. Lay nonstick foil or butter on the shiny side of aluminum foil and fit flat but snugly inside of the crust. Bake in a 375˚F oven for 30-35 minutes. Remove foil for the last 8 minutes of bake time. Gently push the crust down if you see it has begun to puff when you remove the foil. Cool.
• Combine water, cornstarch, strawberry Jello, and corn syrup in that order. Stir or whisk until dissolved.
• Cook the filling in a microwave using a 2 qt-glass batter bowl. Takes 4-7 minutes on High, stirring once or twice. The mixture should boil and thicken to the consistency of molasses.
• Add food coloring and flavorings, if using. Set aside to cool for about 30 minutes.
• Meanwhile, rinse and de-stem 1 quart of strawberries. Allow to drain and dry on a towel. Slice or cut strawberries into small pieces. Gently fold strawberries into the glaze.
• Spoon glazed strawberries into baked shells. I like to fill them as high as possible. Decadence is irresistible.
• Refrigerate for at least 2-3 hours. Best eaten the day they are made. Just before serving, top with whipped cream. Garnish with fresh mint if desired.

FRESH FRUIT TARTS

Steps:

• Make the crust: In a small bowl, whisk together the egg yolks and heavy cream. In the bowl of a food processor with a blade attachment, pulse the flour, butter, sugar and salt until no big chunks of butter remain. Slowly add the yolk mixture to the flour mixture. Blend to combine but don't overwork the dough.
• Remove the dough and, turning it out onto a lightly floured surface, knead it 4 or 5 times to incorporate.
• Divide the dough in half if making one large tart. Divide the dough into four pieces if making mini tarts. Flatten the dough pieces into discs with your hands, wrap them in plastic wrap and refrigerate at least 20 minutes and up to overnight. (Freeze any remaining pieces for another project for up to 3 months.)
• Make the pastry cream: Put a damp kitchen towel under a medium bowl and whisk together the egg yolks and 1/4 cup of the sugar until the yolks are lighter in color, about 2 minutes. (The towel will ensure the bowl doesn't slide around.) Add the cornstarch and salt, whisk again, and set the bowl aside.
• In a medium saucepan over medium heat, combine the milk and the remaining sugar 1/4 cup sugar and cook until the mixture almost boils, 4 to 5 minutes. With one hand, start whisking the egg yolk mixture; with the other hand, slowly drizzle the hot milk into the bowl, whisking until all the milk is incorporated.
• Pour the custard back into the saucepan and continue cooking, stirring constantly, on medium-high heat, until the mixture is thick and one bubble plops up on top, about 2 minutes.
• Remove the custard from the heat and pour into a clean medium bowl. Don't scrape the pot if the bottom looks burned or like scrambled eggs. Now, stir in the butter and vanilla. Keep stirring until the butter melts. Place a piece of plastic wrap over the bowl so it is touching the pastry cream, then refrigerate for 1 hour.
• Bake the tart shell or shells: Preheat the oven to 400 degrees F.
• Using a rolling pin, roll out the dough on a floured surface until it is a circle (about 9 inches across and 1/2 inch thick for one large tart and about 6 inches across and 1/8 to 1/4 inch thick for four mini tarts.
• Lay the dough onto the tart pan, and then using your fingers, gently press it down. Try not to tear the dough or make it too thin. Ideally, it should be an even thickness all the way across.
• Using a sharp knife, carefully trim the edges so the dough is perfectly even with the top of the tart shell (see Cook's Note). Place the tart shell on a parchment-lined rimmed baking sheet. Using a fork, poke a bunch of holes in the bottom of the tart shell to keep bubbles from forming during baking. Refrigerate the tart shell for 20 minutes. Repeat with the remaining tart shells if using.
• Remove the pan or pans from the fridge and lay a piece of parchment over the chilled dough. Fill the uncooked tart shell with pie weights or dried beans or uncooked rice.
• Bake for 10 minutes, then, using oven mitts, remove the baking sheet from the oven. Remove the pie weights and parchment. Return the baking sheet to the oven, continuing to bake until the crust is golden brown, 5 to 8 more minutes. Let the pan or pans cool on a wire rack.
• Make the glaze and finish the tart: In a medium pot over medium heat, cook the apricot jam and water. Stir with a fork as it cooks until the mixture is a thin, shiny liquid, about 3 minutes.
• Take the pastry cream from the fridge and, in the bowl of a stand mixer with the paddle attachment on medium-high speed, beat the pastry cream to loosen it up. Spread the pastry cream in a thin 1/4- to 1/2-inch layer on the bottom of the tart shell.
• Carefully cut the strawberries, blueberries, raspberries, kiwi, mangos and figs. Arrange the fruit so there is no visible pastry cream. (You can make the tart look awesome by laying the fruit in cool patterns.)
• Once the fruit is arranged, use a soft pastry brush to paint it with the warm apricot glaze. Don't leave any bare spots. Make sure to glaze all the fruit. Take your time.
• Cut and serve immediately or refrigerate for up to 12 hours.

MINI FRUIT TARTS

Steps:

• In a stand mixer using the paddle attachment, combine the flour, salt, sugar, and butter. Mix on the lowest setting until the butter gets broken down into smaller pieces, about one minute of mixing. Add the egg yolks one at a time, then add the heavy cream and vanilla extract.
• Mix on medium (setting 4 or 6) for about two minutes or until the mixture begins to look like crumbly sand. Test the dough by stopping the mixer and pinching some sandy dough between your fingers. If it sticks to itself and forms a piece of dough, you're ready to knead. If it's too dry, try adding one tablespoon of heavy cream at a time to adjust. (See image for how final dough consistency should be after mixing.)
• Remove the mixing bowl from the stand mixer and use your hand to form the sand into a ball of dough. I like to do this in the bowl because it's less of a mess.
• Scoop about three tablespoons of dough and use your hands to mold and flatten the dough straight into the tart molds. (Three tablespoons is about 60 grams of dough for a four-inch tart mold).
• Use a fork to prick throughout the bottom of each tart mold.
• Chill the tarts in the molds in the freezer for at least one hour before baking, this will prevent the dough melting too much or shrinking in the oven.
• Preheat the oven to 375°F.
• Take your tarts straight from the freezer to the oven and bake for 12-15 minutes. TIP: At around 8 minutes, check on your tarts to see if their centers are rising. If they are rising, you can open the oven and use a measuring cup to flatten the centers with a tiny bit of pressure. Continue to bake them until you see the edges begin to brown, then remove from the oven.
• Remove the tart shells from the molds and cool them on a rack. The finished shells should be slightly hard to the touch. If you press the centers and they feel soft or there is some flex when you hold them up, they need to be placed back in their molds to continue baking for a few more minutes (make sure to watch these as they finish cooking).
• These tart shells can be pre-made a few days before assembly, just make sure to fridge them after they cool.
• While your tart shells are chilling in the freezer, you can make the custard. In a mixing bowl, whisk together the egg yolks and sugar.
• Sift together the flour and cornstarch. Whisk in the sifted flour and cornstarch to the egg yolk mixture.
• Add the whole milk and vanilla extract into the egg yolk mixture.
• Move the custard mixture into a saucepan over medium heat and constantly whisk for about one to two minutes or until it begins to thicken. TIP: You will begin to see little thick specks of custard on the bottom of the pan as it begins to thicken. Do not stop whisking at this point, but if you feel this process is going to fast you can remove the pan off the heat and whisk to blend the custard properly. Your custard is done when the consistency is similar to a thick pudding. This process should take no more than a few minutes. (See image here for how the final consistency should look.)
• Remove it from the pan and place the custard in a container to cool for at least 30 minutes before assembly. This custard can be made a day in advance and fridged.
• Slice your preferred fruit. I like strawberries, blackberries, and kiwi.
• Glaze: Add apricot jelly and water in a small bowl. Microwave for about 10-15 seconds to melt the apricot jelly slightly, and mix together using a spoon. Strain the jelly mixture.
• TIP: To prevent your tarts from getting soggy, brush on some glaze to the tart before adding the custard filling. This should act as a barrier.
• Take one shell tart and spoon in the whipped custard cream. I like to add enough custard to fill about ¾ of the tart shell. Arrange your fruit on top however, you prefer. Brush on the apricot glaze over the fruit tart. Serve immediately or chill for about 15 minutes if you want a nice and cold treat.

THREE INGREDIENT MINI TART SHELLS

Steps:

• Gather the ingredients.
• In a mixing bowl, cream together the butter and cream cheese.
• Gradually add flour until well mixed.
• Form into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
• Remove from fridge. Roll into 2-inch balls and place in 24-cup miniature muffin tin .
• Preheat oven to 350 F or 325 F for a dark pan .
• Use fingers to smash balls into tart shell shape. Fill shells with approximately 2 cups of filling, as desired. Depending on filling, the filled shells are baked from 15 to 25 minutes.
• Unfilled shells can be baked for 5 to 10 minutes.

MINI FRUIT TARTS

Steps:

• Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.
• Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.
• Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.
• Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.
• Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.

MINI FRUIT-TART SHELLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cream butter and sugar together in a bowl using an electric mixer until smooth. Add egg and mix. Add flour and custard powder and mix until combined.
• Knead dough on a lightly floured work surface to fully incorporate ingredients, 2 to 4 minutes. Measure out 1 teaspoon of dough at a time; form into balls and press firmly into four 24-cup mini muffin pans, or in batches if needed.
• Bake in the preheated oven until golden brown, about 12 minutes.

MINI FRUIT TARTS RECIPE

Steps:

• Heat oven to 350 degrees. Spray a mini muffin pan with non-stick cooking spray.
• In a food processor pulse together the flour and powdered sugar, add butter gradually and pulse util the dough begins to hold together.
• Scoop into 1 Tbsp size balls, flatten into a disc, and then press firmly into the muffin tins (dough will come up the sides).
• Repeat with the remaining dough. Bake tart shells for 15 minutes. (Half way through press centers down with back end of measuring spoon). Cool in pan for 5 minutes and then move to a rack.
• Make the filling by beating the cream, mascarpone, sugar, and vanilla until you have stiff peaks.
• Spoon or pipe filling into the cooled shells. Refrigerate until ready to serve and top with fruit right before. ENJOY!