Easy Fruit Tartelettes

Easy Fruit Tartelettes

My memories of Prague. I have bought so many of them and they always satisfied me. A beautiful sweetness of a pastry dough, filled up with a delicious Crème Pâtissière, topped up with fresh fruits – Easy Fruit Tartelettes.

One quick advice: always place fresh fruits right before serving. If you want to keep them for a bit longer, sprinkle them with a gelatin, so the fruit stays beautifully shiny and tasty within. Have fun with it and let’s color your day.

Note that Easy Fruit Tartelettes are suitable dessert for babies 1 +. Lovely for a birthday party. You can make it as colorful as it gets and mix it up with your favourite fruits. Homemade gelatin is also good food for healthy joints and bone development and supports digestion system. This is definitely a balanced protein source, if it is homemade.

The Total Time: 1 hour + 30 minutes sit of the dough

The Shopping List

The Pastry Dough:
200g flour, sifted
50g icing sugar, sifted
1 teaspoon of lemon zest
1 egg yolk
125g of butter, in cubes

Crème Pâtissière:
300ml milk
½ of vanilla pod, seeds scraped out
2 egg yolks
50g of caster superfine sugar
2 tablespoons of vanilla pudding mix

The Topping:
Fresh fruits (I used strawberries, kiwi and mango)
Icing sugar for dusting (a small sheet of gelatin optional)

Instructions

The Pastry Dough

In a large mixing bowl place the flour, icing sugar, lemon zest and egg yolk. Mix.

Butter in. Start kneading with hands until you get a crumble texture, so the butter is incorporated well.
Pour in around 5 tablespoon of icing cold water and continue kneading until you get a homogeneous piece of the pastry dough. Wrap with a cling foil and refrigerate for about 30 minutes.

Preheat the oven to 180 degrees.

Once the dough is chilled out, divide it into 6 pieces, depending on the size of your tartlet forms (I used 10cm).

Include your little ones and press it into the forms. Smoothen it with your fingers. Poke them with a fork.

Put some weight on them, so the pastry won’t puff too much and place in the oven for about 10 minutes. Then, remove the weight and continue baking for another 10 minutes until it gets beautifully golden. Take them out and let them cool down entirely.

Next, flip the form and gently ease the tartelettes out.

The Crème Pâtissière

Pour in the milk into a medium deep pot on medium heat. Vanilla seeds in with the pod.
Warm it all up, up to a boiling point.

Meanwhile, place caster sugar and egg yolks into a small mixing bowl. Whisk until it gets foamy and double its size, for about 3 minutes.

Remove the vanilla pod out of the milk. Do not throw it, let it dry and store it in your caster sugar.

Start pouring the milk through a sieve into the egg mixture. Slowly, whisk constantly.

Transfer the mixture back into the pot and add 2 tablespoons of vanilla pudding mix.

Simmer on medium heat until it starts thickening. Stir.

Once you get a pudding texture, take off the heat and let it cool down well.

Next, fill up a decorating bag and spiral The Crème into each of the tartelettes. Done.

Top it up with fresh fruits and finish with some icing sugar. You can also brush it with cooked gelatin and refrigerate until serving.

Makes 6 tartelettes of 10 cm.




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