Скачать или смотреть Fruit tarts with a luscious vanilla cream filling 🍓🫐🍑🥝 (part 1/2)

Recipe makes about 12 tarts (4-inch diameter).

Vanilla cream filling:
2 cups milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 egg yolks
3 tsp vanilla extract

Continuously whisk all the ingredients together in a small saucepan on low heat, until the mixture thickens & begins to bubble (about 10 minutes).

Sieve the mixture into a heat-proof bowl, cover, & refrigerate until cold (I did 4 hours). Then, whip 1 cup of cold whipping cream in a separate bowl & fold it in. Keep filling refrigerated until you need to use it.

Tart shells (recipe from Aya Caliva):
350 g all-purpose flour
50 g blanched almond flour
150 g powdered sugar
1/4 tsp salt
180 g cold unsalted butter, cut into small cubes
70 g whisked eggs (less than 2 large eggs)

Whisk the dry ingredients together, then thoroughly mix in the cold butter until you have a sandy texture. Slowly mix in the whisked eggs until you have a dough.

Shape the dough into a flat rectangle, cover in plastic wrap, & refrigerate until firm (at least 1 hour). On a lightly floured counter, press the cold dough before rolling it to prevent cracking. Cut the dough into the appropriate shape(s) for your tart molds & press it into each mold. Use a knife to cut any rough edges off & a fork to poke the bottom of each shell to encourage even baking. Freeze the raw tart shells, then bake at 350°F until golden. Bake time depends on size/thickness of shell, but it will be 10-20 minutes. My 4-inch shells needed 18 minutes.

Pipe your vanilla cream filling into your cooled tart shells using a piping bag fitted with a large round tip. Smooth tops using an angled spatula.

Top your tarts with fresh fruits of your choice. I did blueberries, blackberries, kiwis, strawberries, and peaches.

Keep refrigerated. Consume within 24-48 hours or the shell may get soggy.

Enjoy!