by Anne Carter
New Recipe
Course: Dessert Cuisine: French Prep Time: 1 minute Cook Time: 1 minute Chill Hours: 3 minutes Total Time: 5 minutes Calories: 361kcal
– Mixing Bowl – Measuring Cups – Rolling Pin – Cooling Rack – Knife
Mini tart crust – 1 Egg – ½ cup Butter unsalted cold – ¼ teaspoon Kosher salt – 2 cups Flour – ½ cup Powder sugar
Toppings – Strawberries – Blueberries – 1 tablespoon Apricot jam – ½ teaspoon Water
1. Prepare dough: Combine flour, powdered sugar, salt in food processor. 2. Add cold butter, pulse until pea-sized pieces form. Alternatively, mix by hand. 3. Mix in egg, vanilla until dough forms, avoid overmixing.
4. Chill dough: Wrap in plastic, refrigerate for at least 1 hour. 5. Roll out: On floured surface, roll into rectangle, cut rounds larger than tart pans. 6. Prepare shells: Press dough into tart pans, trim edges, dock with fork, freeze 20 mins.
7. Bake: Preheat oven to 180°C (350°F), bake shells 15-20 mins until golden, cool. 8. Make cream: Simmer milk, vanilla. Whisk sugar, cornstarch, yolks, ¼ cup milk; combine, thicken over low heat, chill. 9. Assemble: Pipe cream into shells, top with berries. Optional: glaze with apricot jam and water.