Fruit Tartelettes

Fruit Tartelettes

Makes 6 fruit tartelettes.

Special Equipment

• Tart rings or tins
• Piping bag - to pipe the chocolate pastry cream
• Pastry brush - to brush the fruit with the glaze

Ingredients

For the pâte sucrée

• 190g plain flour (~1 ½ cups)
• 38g almond flour (~⅓ cup)
• 85g icing sugar (~⅔ cup)
• ⅛ tsp baking powder
• ¼ tsp salt
• 95g unsalted butter cold from the fridge, cubed
• 1 large egg (45g), cold from the fridge, beaten
• 2 tsp (10g) cold water
• ½ tsp vanilla extract

For the pastry cream

• 360g full fat milk (~1 ½ cups)
• 90g granulated sugar (¼ cup + 3 tbsp)
• 25g cornflour (starch) (3 tbsp + 1 tsp)
• 4 large egg yolks (72g)
• 50g unsalted butter cold from the fridge, cubed
• 1 tsp vanilla extract
• 35g dark chocolate, chopped

For topping and garnish

• Selection of fruit
  • Fresh strawberries, blackberries, raspberries, kiwi fruit, blueberries or other seasonal fruits
  • Canned fruits can be used like peaches and mandarins
• ¼ cup apricot jam for the glaze (80g)
• Optional mint for garnish
• Optional icing sugar for garnish

Method

Pâte Sucrée

1. In the bowl of a food processor add the 190g plain flour, 38g almond flour, 85g icing sugar, ⅛ tsp baking powder and ¼ tsp salt. Pulse a few times to combine.
   • If you don't have a food processor, see notes above for instructions on making the dough using a stand mixer or by hand.
2. Add the 95g cubed butter and pulse until the mixture resembles coarse breadcrumbs, and no piece of butter is larger than the size of a pea.
3. Add the 1 large beaten egg, 2 tsp water and ½ tsp vanilla extract and continue pulsing until a dough forms. Be careful not to overmix, stop as soon as the dough starts to come together and form a ball around the blades.
4. Turn the dough out onto a large sheet of baking paper. Using your hands or the baking paper to help, work and flatten the dough until it is roughly square shaped, then wrap it in the baking paper to create a parcel. Use a rolling pin to gently flatten and spread the mixture within the parcel so it is an even layer, pressing the dough right into the corners.
5. Refrigerate for at least 3 hours to allow the dough to firm up.

Pastry Cream

1. Place a fine mesh sieve over a heatproof bowl and set aside. Prepare the cubed butter and chopped chocolate so it is nearby.
2. Add the 360g milk into a small saucepan set over low heat.
3. In a separate small heatproof bowl, add the 90g sugar, 25g cornflour and 4 egg yolks. Whisk vigorously to combine.
4. Increase the heat to medium, swirling the saucepan occasionally to evenly warm the milk.
5. Once the milk comes to a boil, turn off the heat and begin tempering the yolk mixture. While constantly whisking the yolk mixture, slowly pour in the milk in a slow and steady stream until all the milk is incorporated. This tempering slowly increases the temperature of the yolk mixture without cooking them.
6. Pour the entire mixture back into the saucepan in one go and return to a low-medium heat. Whisk constantly until the pastry cream thickens and holds the marks of the whisk, a few minutes. It is ready when you stop whisking briefly and a thick bubble rises to the surface.
7. Turn off the heat and add the butter and 1 tsp vanilla extract. Whisk until the butter is fully incorporated.
8. Strain the pastry cream using the prepared sieve into the bowl, to remove any pieces of egg and ensure a smooth cream.
9. Remove about 120g (about ½ cup) of the pastry cream into a separate bowl, and while hot, add in 35g dark chocolate to this reserved portion. Whisk until smooth.
10. Cover the pastry creams with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the fridge for at least 3 hours.

Pâte Sucrée Baking

If you are using tart rings, see my guide on how to line and bake perforated tart rings. If using a regular tart tin, see notes above for more details.

1. Preheat the oven to 160C fan mode or 180C conventional mode. Fan mode ensures a more even bake. If using conventional you may want to rotate the tart shells towards the end of baking for an even result.
2. Take out the dough from the fridge and let warm for a few minutes, until it slightly indents when pressed with a finger. Using a rolling pin and a light dusting of flour, roll out the dough until thin, about 3mm.
3. Line your tart rings or tins, then freeze for 15 minutes to firm up the dough.
4. Remove from freezer and trim off the excess dough protruding above the sides. If the dough feels like it's not thoroughly chilled, freeze again.
5. Bake for 15-20 minutes until the edges are light golden brown. Remove pie weights if using, and bake a further 6-10 minutes until the crust is medium golden brown.
6. Let cool completely before filling.

Assembly

1. Whisk the pastry cream to loosen, then pipe or spoon into the tart shells.
2. Arrange the fresh fruit on top.
3. Press the ¼ cup apricot jam through a fine mesh strainer into a microwave safe bowl. Thin the jam with a little water and microwave in short bursts, until warm and runny. Brush this glaze over the fruit on the tart.
4. Pipe the chocolate pastry cream in decorative spots among the fruit.
5. Optionally garnish with mint leaves, dust with icing sugar and serve.