Ingredients
Scale
- 1/2 cup unsalted butter (cold)
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup powdered sugar
- 1/4 tsp kosher salt
- 2 cups flour
- 1 3/4 cups milk
- 2 tsp vanilla extract
- 5 egg yolks
- 1/4 tsp kosher salt
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- Fresh strawberries and blueberries for topping
- 1 tbsp apricot jam
- 1/2 tsp water
Instructions
- Preheat your oven to 350°F (180°C). In a food processor, combine flour, powdered sugar, and salt. Add cold butter and mix until pea-sized pieces form.
- Incorporate the egg and vanilla extract until the dough forms. Chill for at least an hour.
- Roll out the dough on a floured surface and cut rounds to fit mini tart pans. Press into pans and freeze for 20 minutes.
- Bake tart shells for about 15-20 minutes until lightly golden; let them cool.
- For the pastry cream, heat milk with vanilla until just below boiling. Whisk together egg yolks, sugar, cornstarch, and salt in another bowl; temper with hot milk mixture.
- Return to heat until thickened. Cool before filling tart shells.
- Assemble by filling shells with pastry cream and topping with fresh fruit.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg