Saturday, August 20, 2011

Mini Fruit Tarts

Do you ever want to impress your guests when you are hosting a party?  These mini fruit tarts will surely be the perfect treat for everyone.  Not only will the colorful presentations brighten your table, but the absolute delicious taste of the tarts will also make your event enjoyable.   
  


You need 1  24-cup mini muffin pan or 2  12-cup mini muffin pans.  Make 24 - 28 tarts.  


Tart shell Crust
Ingredients
1/2 cup butter - room temperature
1/3 cup sugar
1 egg - room temperature
1 1/2 cups flour

Chocolate chips - coating.

Custard
Ingredients
3/4 cup heavy cream
1 egg
1/3 cup sugar
1/4 cup flour
2 teaspoons butter
1/2 teaspoon vanilla


Glaze
Ingredients
1 teaspoon gelatin
1 teaspoon sugar
1/3 cup water


Topping
Any desired fruits.  

Directions


Crust

  1. For crust, preheat the oven to 350┬║ F.
  2. In a mixing bowl, beat the butter until creamy.
  3. Add sugar, egg and flour and continue to beat until it forms a soft dough.
  4. Remove the dough from the mixing bowl and divide into two parts. (I find it easier to handle if I divide the dough)
  5. Wrap each dough with plastic and roll into 1 1/2" in diameter.
  6. Refrigerate until dough is slightly firm.
  7. Cut the dough to about 1/2" thickness and drop each small dough into a mini muffin pan. Use fingers to press the dough firmly into each muffin cup and poke the bottom a couple of times with a fork.
  8. Bake for 13 to 15 minutes or until brown.
  9. Remove from oven, drop 4 to 5 chocolate chips into each crust shell immediately while the shells are hot.  Use a small spoon to spread the melted chocolate all around the shells to make a coating.
  10. Let cool.
Cut the dough to 1/2"thick

Place them into the cups

Use fingers to press the dough

Drop some chocolate chips in the shells once they
come out of the oven

Spread the chocolate to make a coating 

Custard
  1. Beat egg, sugar and flour together until smooth.
  2. In a saucepan, heat cream to a boil over medium heat.  
  3. Pour cream into egg mixture while beating at medium speed.
  4. Transfer mixture to saucepan. Heat over medium heat, use a quick motion to stir until custard is formed.  
  5. Remove from heat.
  6. Add vanilla and butter.  Stir until mixed.
  7. Let cool.   
Glaze
  1. Sprinkle gelatin over 1/3 cup water in a small saucepan.  
  2. Stir until slightly dissolved.  
  3. Add sugar and heat over medium heat. 
  4. Remove from heat when gelatin is dissolved.  
  5. Let cool for a little.
Spoon custard into the crust shells.  Decorate with fruits on top of custard.  Spoon or brush glaze over fruits.  Refrigerate for 1 to 2 hours before serving. 

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