Fresh Fruit Tartlets

Last Updated on October 9, 2024

No French bakery or pastry shop can do without delicate cupcakes richly decorated with fruit. The cake batter used to prepare them is also the basis for a variety of cakes, including (in the absence of sugar) savoury ones. In conjunction with light cream and fresh fruit, they are a treat for the eye and taste buds.

Ingredients:

For tartlets: 250 g smooth flour 125 gbutter 70 g granulated sugar 2 pcs egg yolks drop of vanilla extract a pinch of salt For the Patissiere cream: 200 g semolina sugar 125 g 55 g cornstarch 4 pcs egg yolks 1/2 l milk vanilla extract vanilla pod

Procedure:

It’s best to start with making tartlets with cream, as it needs its time to set and set; pour the milk into a saucepan, add the vanilla extract, the vanilla bean seeds and finally the bean itself, these will make the cream smell nice and give it the right flavour; let the milk and vanilla slowly warm up, stirring occasionally

.Meanwhile, whisk the egg yolks and sugar in the bowl of your KitchenAid food processor, remove the milk from the hob just below boiling point, remove the vanilla pod, pour the milk into the egg yolks and sugar and mix thoroughly, add the cornstarch to the mixture and cook again, this time for about two minutes, during which time the cream should begin to thicken nicely, it is important to stir the cream carefully all the time so that it does not curdle and form lumps

Then the cream is ready, just cover it with cling film, let it rest at room temperature for a while and finally let it cool in the fridge

Now to prepare the dough; this time we beat the butter with the sugar, add the egg yolks, a pinch of salt and vanilla extract, although the French masters pride themselves on hand preparation, using a food processor is not a bad idea either, once the mixture is smooth, just add the flour, first we get a crumb, but it is easy to make a nice and smooth dough, even that needs at least thirty minutes in the fridge<

Tartlet molds are most often in the form of larger cupcakes, if you don’t have them, you can use other smaller molds, or for example the KitchenAid mini cupcake mold, which thanks to its non-stick surface will also serve perfectly in this case<

On a floured rolling pin, roll out the dough and cut out rounds, which you then press into the moulds

Bake in a preheated oven at 160 °C for about 20 minutes

To the cooled cream, add 125 g of butter that has been left to relax at room temperature and one tablespoon of icing sugar, fill the cupcakes to the brim with the cream and now it’s up to our own imagination and playfulness, which makes tartlets such a popular treat.

Note:

The author of the text and photos is Radka Luňáková from the blog “Macaroons Little Prince”, you can find it on blog.kitchenaid.cz.