I love the refreshing taste of a fruit tart. It makes a wonderful appetizer or a dessert. With a phyllo dough crust and a homemade pastry cream it was a lighter entry into my party fare. I was able to find fresh blueberries, blackberries, and strawberries to put on top. I also went with some bright green kiwi to give it a bit more color.
One of the best things about a fruit tart is the contrast between the sweet pastry cream and the tart berries that top it off. The mini versions were perfect for our party because people could pick a fruit tart up on their way past and pop it in their mouths. I’ve made several pastry creams in the past but I really enjoyed this version which flavored the cream with a vanilla bean.
Mini Fruit Tarts (adapted from Joy of Baking)
2 packs mini phyllo dough shells
1 1/4 c. milk (I used 2%)
1 vanilla bean
3 egg yolks
1/4 c. sugar
2 T. flour
1 T. cornstarch
Strawberries, blueberries, kiwi, blackberries
1. In a medium mixing bowl use combine the eggs and sugar using a hand mixer. Beat until light and fluffy. Sift in the flour and cornstarch and mix until smooth. Set aside.
2. Slice the vanilla bean down the length and drop into a small saucepan along with the milk. Bring just to a boil over medium high heat, then remove from heat. Slowly pour the egg mixture into the milk whisking constantly.
3. Remove the vanilla bean and discard. Put the mixture back onto the heat and whisk constantly until it boils. Remove from heat, pour into a bowl, and cover with plastic wrap making sure the plastic touches the surface. Refrigerate for at least 2 hours.
4. When ready to assemble pour 1-2 tablespoon of the pastry cream into each mini phyllo dough shell. Top with assorted fruits. Serve within 12 hours.