How To Make Small Tarts

Tiny tart shells are fitted with rounds of prepared pastry. Then the sweet, buttery pecan filling is spooned in and the tarts baked until set. Pipe a whipped cream.

This shortcrust pastry is a light, sweet, crumbly dough used for making tarts and small pies. It's so easy to make: beat the butter and sugar in a stand mixer with. These are excellent!!! It is like having an apple pie without the work. Made as is, except I got 18 tarts out of the filling (I may have cut the apples too small, and. These Baileys Chocolate Caramel Tarts are outrageously good! With their buttery tart shells, Baileys salted caramel filling, and glossy chocolate topping, these mini.

I am looking forward to the Ontario berry growing season, visiting local farms and picking a few baskets (or more). The berries are always so sweet, juicy and flavourful.

It’s funny I wait all winter to enjoy the fresh berries and when the different berry growing seasons finally arrive I spend all my time preserving for the fall and winter months. I always think I’ve stashed enough away to get us through but inevitable I always fall short by at least a month or two. The last couple of years I’ve gone back to canning and making jams and jellies and fruit in spirits. I am anxious to experiment with different flavours this year and move away from the usual strawberry, raspberry or blueberry jam. I’ve been craving fruit tarts ever since my favourite bakery, Angelo’s, closed.

This is the authentic Portuguese Custard Tarts recipe, used by a bakery in Lisbon. The recipe is easy to follow, a few tips will make your tarts a success.

With a firm cookie shell and gooey brownie center, Chocolate Chip Brownie Tarts are quick to make and easy to pack up for friends and family.

I’m sure I’ve told you, probably more than once; I am a huge lover of Pastry Cream. I could happily enjoy a whole bowl on it’s own, especially warm. Angelo’s pastry cream was always very light and I wanted to achieve the same. I decided to do this by folding in some freshly whipped, lightly sweetened cream. I wanted a crispy, slightly crunchy but tender pastry so I decided on Pasta Frolla (Pâte Sucrée or Sweet Shortcrust Pastry) for the pastry shell. I’ve learned a few great tips for making this type of pastry. One, the colder the better; chill all of your ingredients, flour, sugar, butter, eggs and water.

I refrigerate my flour and sugar for at least an hour prior to making and I freeze the butter and ice water for at least one- half hour. And for good measure, I also chill the food processor bowl. Two, the quicker the better, I always use a food processor to make the pastry because the whole process takes less than a minute. And also, very important, it keeps your warm hands off the dough. Topped with luscious sweet berries, raspberries, blackberries, blueberries and a glistening cherry jelly glaze. These tarts make a stunning showcase for colourful berries.

The irresistible light cream filling and sweet crust will entice you to indulge in more than one.    Print Recipe    Makes 8 1. Special Equipment – 8 X 1.

Sweet Shortcrust Pastry – {Pasta Frolla- Pâte Sucrée}Pastry Cream {Crema Pasticcera}Sweet Shortcrust Pastry {Pasta Frolla- Pâte Sucrée}3. Place flour and sugar in bowl of food processor; pulse a couple of times to combine. Add cold butter; process until mixture resembles a coarse crumb, 1. In a small- sized bowl, lightly beat egg yolks; add 6.

With processor running, add egg mixture, in a slow steady stream, through feed tube. Process until dough comes together (do not process more than 3. Test by squeezing a small amount of dough together with your fingers. If dough is crumbly, add extra ice water, 1- tablespoon at- a- time.

Divide dough into two equal balls; flatten each ball into a disc and wrap in plastic. Transfer discs to the refrigerator and chill for at least 1 hour. Roll out pastry on a lightly floured work surface to 3- mm (1/8- inch) thickness. Cut pastry into eight 1.

Fit the pastry rounds into the tart tins; trim off excess pastry with a sharp paring knife. Prick base of pastry shells with a fork. Transfer pastry lined tins to a baking sheet; freeze pastry shells until firm, about 3. Preheat oven to 1. C (3. 75° F). Remove pastry shells from freezer. Line each pastry shell with non- stick baking paper, leaving a 5- cm (2- inch) overhang; fill with ceramic pie weights, dried beans or rice.

Return tins to baking sheet and bake pastry shells until edges are just beginning to turn golden, about 1. Transfer baking sheet to wire rack.

Remove non- stick baking paper and pie weights. Let cool for 1 minute.

Prepare egg wash; brush base of each pastry shell with egg wash. Return to oven and continue to bake until golden all over, about 5 to 1. Transfer tins to a wire rack and allow tarts to cool in tins, 2 to 3 minutes. Remove pastry shells from tins and return to wire rack to cool completely. Pastry Cream {Crema Pasticcera}2. In small saucepan bring milk, vanilla bean, seeds, and sugar (reserving 1 tablespoon) just to the boil over medium heat, stirring to dissolve sugar. Meanwhile, in a medium- sized bowl whisk together egg yolks and reserved sugar until pale. Using a fine mesh sieve, sift cornstarch and flour into egg mixture; whisk until smooth.

Remove vanilla bean from milk mixture. Gradually pour hot milk mixture into egg mixture, whisking constantly until well combined. Pizza Cupcakes. Pour mixture through a fine mesh sieve back into saucepan. Bring to a boil, whisking constantly, over medium heat.

Continue to boil, whisking constantly, over medium heat until thickened, about 2 minutes. Remove from heat and transfer mixture to small bowl.

Place a piece of plastic wrap directly onto surface of pastry cream to prevent a skin from forming as it cools. In small bowl, using a hand- held electric mixer beat heavy cream and confectioners’ sugar until soft peaks form. Gently fold one- third whipped cream into pastry cream (this will help loosen the pastry cream).

Fold in one- half remaining whipped cream and then fold in remaining whipped cream. Assembling Fruit Tarts. Mixed berries, raspberries, blueberries and blackberries. To prepare glaze, in small saucepan heat jelly (or jam) over medium- low heat, stirring constantly, until jam is melted, set aside to cool slightly.

Divide pastry cream evenly between pastry shells. Using a small offset spatula spread cream evenly to edges of pastry shell. Arrange berries on top; using a small pastry brush thinly coat berries with glaze.

If not serving tarts immediately refrigerate to chill. Bring to room temperature before serving. Tarts are best enjoyed on the day they are assembled. Tags: after school treat, afternoon tea, dessert, dessert fillings, desserts, food, food photography, food photos, fruit, glaze, individual dessert, individual desserts, Italian dessert, Italian desserts, Italian Pastries, Italian pastry, mini tarts, pastry cream, Summer desserts, tartelettes, tarts. Posted in Baking & Pastry, Baking Mise en Place, Basics, Crostate, Custards, Creams & Mousses, Dolci alla Frutta, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Mini Desserts, Pastry Doughs & Batter, Piccola Pasticceria, Pies & Tarts, Recipes, Ricette di Base.

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Chocolate Chip Brownie Tarts. With a firm cookie shell and gooey brownie center, Chocolate Chip Brownie Tarts are quick to make and easy to pack up for friends and family.

And they start with cookie dough which makes them a surefire win in my book…. A while back I put lemon filling in a sugar cookie shell to make a dessert that looked a little fancy but was actually super simple. Those lemon tarts were so fun to make and serve that I’m always thinking up other combinations. At Thanksgiving we had a pumpkin pie version. One night a few months ago I attempted these tarts with a classic combination – chocolate chip cookies with rich chocolate brownie.

Formed in a mini muffin tin, as shown below. I have been tinkering with this recipe ever since, but this is finally it. The cookie shells are buttery and loaded with mini chocolate chips.

The brownies are cooked just enough and the centers are perfectly gooey. The tarts are as little as is the recipe. It makes just twelve miniature, sweet bites.

And trust me, they’ll go fast. I’m excited to share these, and they’d be perfect in case you need a sweet treat this weekend. Enjoy! Update 1. 2/5/1. I have received great feedback on this recipe since it was first published! I’m so glad that so many people are loving this family favorite as much as we do.

However, many readers have reported that this recipe does not work well when scaled up (doubled, tripled, etc.), so I no longer recommend making more than the 1. However, I’m thrilled to report that we are testing a new version that will be EASIER and make a larger batch. I will post a note here when that recipe is ready to share. Thanks so much for reading – we wouldn’t be here without you.