Mini puff pastry fruit tarts

    35 min

    Delicious mini pastry tarts filled with a sweet custard and garnished with fresh fruit such as berries, kiwi or banana. Also delicious topped with stewed rhubarb or poached apricots.

    4 people made this

    Makes: 10 mini tarts

    • 2 sheets frozen puff pastry, thawed
    • 500ml milk
    • 120ml double cream
    • 1 tablespoon vanilla extract
    • 6 egg yolks
    • 100g caster sugar
    • 60g chocolate, melted (optional)
    • 1 1/2 tablespoons cornflour
    • fresh berries or sliced kiwi, as needed
    • icing sugar, for dusting

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease 10 holes in a shallow bun or muffin tin; dust holes with flour.
    2. Cut out circles of pastry that are slightly larger than the holes in bun tin. Line tin with pastry circles and prick bases with a fork.
    3. Bake pastry cases for about 20 minutes in preheated oven until golden brown around the edges; set pastry cases aside to cool.
    4. Pour milk and cream into a small saucepan; add vanilla and bring to the boil.
    5. Mix egg yolks and caster sugar together in a bowl until combined; stir in cornflour. Add some of the warm milk to egg mixture, stirring continuously to prevent the mixture from scrambling.
    6. Stir egg mixture into pot of hot milk; bring back to the boil and simmer until thickened, one or two minutes. Set custard aside to cool completely.
    7. Spread melted chocolate on base of pastry cases; let chocolate set. Spoon cooled custard filling into cases. Garnish with berries, sliced fruit or compote. Dust with icing sugar.

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