Description
These beautiful mini Fruit Tarts feature rich chocolate shells filled with smooth orange pastry cream, topped with an assortment of fresh fruits, and finished with a glossy passion fruit glaze. This elegant and colorful dessert is perfect for parties, showers, and special occasions, impressing guests with its vibrant presentation and delightful flavors.
Ingredients
Orange Pastry Cream
- 1 cup whole milk (240 ml)
- ½ cup fresh orange juice, preferably strained and pulp-free (120 ml)
- 3 medium egg yolks
- ¼ cup granulated sugar (50 g)
- 5 tablespoons cornstarch (35 g)
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, room temperature (15 g)
Chocolate Tartlet Shells
- 1 ¼ cups all-purpose flour, sifted (150 g)
- ¼ cup unsweetened cocoa powder (25 g)
- ½ cup powdered sugar (60 g)
- ⅛ teaspoon fine salt, a pinch (about 1 g)
- 6 tablespoons unsalted butter, cold and cut into small cubes (90 g)
- 1 medium egg yolk
- ½ teaspoon vanilla extract (optional)
- 1 to 2 tablespoons cold water or milk, just enough to bring the dough together (15–25 g)
Passion Fruit Glaze
- 2 tablespoons passion fruit jam
- 1 tablespoon water
Fruit Topping
- 2 pounds fresh fruit assortment such as halved strawberries, raspberries, blackberries, blueberries, red currants, small clementine or mandarin segments (well drained if from a jar), kiwi slices
- Fresh mint leaves for garnish (optional)
Instructions
- Make the Pastry Cream: In a medium saucepan, combine milk and orange juice and heat gently over medium heat until steaming. Remove from heat and let sit for 5 minutes. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth and slightly thickened. Slowly pour warm milk mixture into egg yolk mixture while whisking constantly, then return all to the saucepan.
- Cook the Pastry Cream: Over medium heat, whisk vigorously and continuously until the cream reaches a gentle boil and thickens, simmer for 30–60 seconds to cook out starch. Remove from heat and whisk in vanilla extract and butter until smooth. Pour into a shallow dish, cover surface with plastic wrap to prevent skin formation, cool to room temperature, then refrigerate at least 2 hours or overnight. Before use, lightly whisk cold pastry cream to loosen.
- Prepare Chocolate Tartlet Dough: In stand mixer bowl, whisk flour, cocoa powder, powdered sugar, and salt. Add cold butter cubes and mix on medium speed until mixture resembles fine crumbs. Add egg yolk and vanilla extract; drizzle just enough cold water or milk to bring dough together into a soft, non-sticky ball.
- Roll and Chill Dough: On floured parchment paper, place dough, cover with another parchment sheet, and roll out to about ⅛ inch (3 mm) thickness forming two flat rectangles. Keep dough sandwiched between parchment sheets and place on baking sheet. Chill in refrigerator for at least 1 hour or overnight.
- Line and Bake Tartlet Shells: Lightly butter mini tart pans. Remove dough from fridge, peel top parchment, and cut circles slightly larger than pans. Gently press dough into tart pans, evenly across bottom and sides; trim edges. Prick bases with fork and chill lined pans for 20–30 minutes to prevent shrinking. Preheat oven to 350°F (180°C). Place tartlet shells on baking sheet and bake 12–15 minutes. If bottoms puff up, press down gently with spoon halfway through baking. Cool shells completely in pans, then remove gently.
- Make Passion Fruit Glaze: In a small microwave-safe bowl, combine passion fruit jam and water. Microwave about 30 seconds until melted and liquid, stir smooth, and let cool to room temperature.
- Assemble Tartlets: Fill cooled tartlet shells with orange pastry cream, smoothing tops. Arrange fresh fruit generously and decoratively on top, creating a slightly domed layer. Lightly coat fruit with cooled passion fruit glaze using a pastry brush or small spoon. Garnish with mint leaves if desired.
- Chill and Serve: Serve tartlets chilled or at cool room temperature. Best enjoyed the day of assembly but can be refrigerated up to 1 day.
Notes
- Storage: Best eaten the day of assembly; crust will soften if stored longer. Keep assembled tartlets refrigerated up to 1 day.
- Make-Ahead: Prepare orange pastry cream and tartlet shells up to 1 day ahead. Refrigerate pastry cream and store cooled shells airtight at room temperature.
- Freezing: Baked tartlet shells freeze well up to 1 month; thaw at room temperature before filling. Do not freeze assembled tartlets or pastry cream.
- Substitution: Apricot jam can replace passion fruit jam for glaze with excellent results.
- Alternate Tart: For a large tart, use 9-inch tart pan with removable bottom. Blind baking is recommended for larger tart.
- Dough Rolling Tip: Rolling dough between parchment sheets before chilling makes it easier to roll to desired thickness than rolling after chilling.
- Prep Time: 30 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
