Wednesday, July 4, 2012

Forth of July Mini Fruit Tarts

Happy Independence Day America!  This year forth of July falls on a Wednesday, right in the middle of the week!  What a bummer!  Most of us still have to work the next day, so no heavy drinking or partying, but that wouldn't stop me from baking :)  What's the best way to celebrate forth of July?  Something blue, white, and red of course! 

Forth of July Mini Fruit Tarts
(21 servings ~ 136 calories each)

Pastry cream:
(recipe adapted from here )

2 cups nonfat milk
1/4 cup white sugar
2 eggs
1/4 cup cornstarch
1/4 cup white sugar                  
2 tbsp butter
1 tsp vanilla extract

Mini Tart Shells:
(recipe adapted from here )

1/2 cup unsalted butter, softened
1/2 cup Confectioner's sugar
1 egg
1 3/4 cup cake flour

1. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
2. In a medium bowl, whisk eggs. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
3. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
4. While the pastry cream is chilling in the fridge, prepare mini tart shells.
5. Preheat the oven to 355 F (180 C).
6. Using your electric mixer, mix the butter and sugar until fluffy.
7. Add the egg and mix to combine.
8. Then add about 2/3 of the flour and continue mixing.
9. Finally, add the rest of the flour and working with your hands, form a nice smooth dough ball.
10. Roll out the dough on a lightly floured surface into about 1/10-inch (2 mm) thickness.
11. Using a cutter or a glass with a diameter of 3 inches (7.5 cm) or slightly more, cut out circles.

12. Mold the dough into tart shell molds.
13. Bake at 355 F (180 C) for about 15-20 minutes or until golden brown.

14. Remove from the oven and let cool completely.

15. Then fill your shells with pastry cream and fresh fruits.

Made a vanilla parfait with leftover fruits, yummy!

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