The past few days I have been working with puff pastry, and phyllo dough. I decided to make a few mini tarts with a very tasty vanilla pastry cream, and nutella chocolate. Who wouldn’t like these delicate pastries?? These would go perfect with a Greek coffee, or tea. My dad said,”This is great with my Greek coffee in the morning.” (With his Greek accent of course.)
Mini Vanilla Fruit Tarts
- 1 package of puff pastry thawed
- Seasonal berries of your choice (Raspberries, blackberries, and strawberries.)
- Jam of your choice
Vanilla Pastry Cream
- 3 egg yolks
- 3 cups milk
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1/4 tsp salt
- 1 teaspoon vanilla
- 2 tablespoons butter
- Beat egg yolks in medium bowl.
- Pour milk in a thin stream into the egg yolk mixture.
- Stir until well blended.
- MIX sugar, cornstarch and salt in large heavy saucepan.
- Gradually stir in a small amount of the milk mixture, making a paste.
- Then stir in remaining milk mixture, whisking to combine.
- Cook over medium low heat, stirring constantly, until mixture thickens and comes to a boil.
- Remove from heat, and stir in vanilla and butter.
- Place plastic wrap over the top of the cream, to prevent skin from forming.
- Chill until mixture is cool.
Assemble Mini Tarts:
- Pre-heat oven to 375 Degrees or 190 Celsius.
- Remove dough from package, and cut each strip into 3 squares.
- Press dough into muffin tins, and if you need to roll the squares out, go ahead. ( I had to roll my squares out, to mold the puff pastry into the tins.)
- Line dough with foil, and fill with beans. Bake for about 30 minutes or until golden brown.
- Remove foil and beans, and bake for additional 5 minutes.
- Place on wire rack to cool.
- To assemble the tarts, simply add the pastry cream to a piping bag.
- Prepare the fruit. Slice fruit into thin slices, depending on what fruit you are using.
- Pipe pastry cream into the center of the puff pastry tarts.
- To get creative, you can add a dollop of nutella over the pastry cream.
- Arrange your fruit on top.
- If you like to use a glaze over your fruit, feel free to use any jam. Make sure to heat your jam in the microwave a few seconds, that way it will be easy to brush over the fruit.( I used an apricot jam.)
- Serve fresh, or chill for a few hours before serving.
*Have extra pastry cream, make a fruit parfait.
*Very excited for my new berry coulee sauce featured in this above picture.
Have a great morning/afternoon/evening depending where you are in this beautiful world. 🙂