Fruit and cream tartlets: the recipe for tasty pastries
THE fruit and cream tarts they are pastries in the shape of small baskets, perfect to serve after lunch or to be enjoyed as a snack accompanied by a cup of tea.
The fruit to be used for decoration is free to choose: use the seasonal one and the one you prefer.
Here are the steps to follow: they are long and perhaps not too immediate, but the result will be worth it.
try this recipe too
ingredients
For the shortcrust pastry
baking powder for cakes
How to make fruit and cream tarts
Start by preparing the shortcrust pastry. In a bowl, mix the flour with the baking powder.
In another bowl, beat the egg with the sugar and seed oil. Mix the mixture with the dry ingredients and knead to obtain a smooth and compact shortcrust pastry. Cover with cling film and leave in the refrigerator for 30 minutes.
Roll out the shortcrust pastry with a rolling pin and cut out flowers 8 cm in diameter. Arrange the flowers on the bottom of the muffin molds and bake them in the oven at 180°C for 20 minutes.
Then proceed to the preparation of the cream. Heat the milk with the lemon zest, without boiling it.
Beat egg yolks with sugar and cornstarch. Gradually pour in the milk while stirring to combine the ingredients.
Transfer the mixture to the saucepan and cook over low heat for 5-7 minutes. When you get a cream, transfer it to a bowl, cover it with the film and let it rest.
Fill bowls with cream and decorate with fruit.
Advice
If you can’t shape the shortcrust pastry by hand, you can do it using molds.
storage
Store leftover tarts in the fridge and remember to eat them within two days of making them.
