Fruit Tarts with Homemade Pastry Cream

Don't you just love all the pretty summer fruits & berries?!

I know I do!! Today's recipe uses some of those luscious

fruits on mini tarts filled with homemade pastry cream!!

Fruit tarts are perfect for Fourth of July parties, especially

the mini tarts that you can just pick up and go! These

are very easy to put together, and using the ready made

tart shells makes them look so professional!!

Pastry Cream is so delicious and takes just a few minutes

to make. Since it does need to chill before use, I usually

make it the day before I need it.

The recipe calls for 6 egg yolks, which will leave you with

6 egg whites. Instead of tossing them, I always make 

Meringues with mine! They're easy to make and after 

piping them, just sprinkle them with some patriotic 

colored sprinkles!

The best way I found to fill the tart shells is with a

piping bag. If you don't have one, you can always use

a sandwich bag. Just fill the bag with pastry cream, seal,

 then snip off a tiny bit at a corner and fill the shells. This 

goes so much quicker and with less mess!

I found some nice ripe cantaloupe and thought I'd like to 

use that in my fruit tarts as well. So I cut the melon in half, 

scooped out the seeds, cut slices about 3/4" deep then cut 

out shapes using my tiny flower shaped cookie cutter!

The color is so pretty!

I buy whatever fruit looks the best that day, wash and pat it

dry and arrange it by twos or threes depending on the size.

To give your tarts a professional look, brush fruit with 

some melted and strained apricot preserves or apple jelly.

FRUIT TARTS

WITH HOMEMADE PASTRY CREAM

2 boxes mini tart shells

berries/fruit of your choice

pastry cream

apricot preserves or apple jelly

PASTRY CREAM:

2 cups milk

1/2 cup white sugar DIVIDED

6 egg yolks

4 tablespoons all-purpose flour

4 tablespoons unsalted butter

pinch salt

1 teaspoon vanilla extract

Place the milk and HALF the sugar in a

saucepan over medium heat. Combine the egg

yolks and remaining sugar in a bowl and whisk

until light in color. Add the flour and salt, mix to

combine.

When the milk just begins to boil, remove from heat.

Very slowly dribble the hot milk into the yolk mixture,

stirring all the time. When about half of the milk has

been added, place all of the yolk mixture into the 

saucepan over medium heat. Using a spatula or a

whisk, mix the pastry cream as it heats, making sure

to reach all of the corners of the pan while stirring. 

Bring the mixture to a boil. Let boil for about one

minute, stirring constantly. The mixture will be thick.

Remove from heat and add the butter. Strain if you

wish for a smoother cream. Place into a bowl and

cover directly with plastic wrap to stop a skin from

forming on the cream. Chill and use within a few days.

**Recipe can be halved.

Place shells on a baking sheet, fill with pastry cream,
arrange fruits on top, brush with jelly and chill until
needed. Makes 32 tarts.

These are a perfect treat for any Patriotic party!!

Happy Fourth to all my American followers!!