Delicious fresh tarts make an ideal dessert to share with friends.
Mini tarts with pastry cream and fruit
Gather all your ingredients
Egg and powdered sugar
First, we begin beating the egg with the powdered sugar in a bowl.
Then we gradually add the butter (or margarine), which must be chilled in the fridge.
Salt, baking powder, flour
Now we add the pinch of salt, 1/2 tsp of baking powder, and the flour until the dough is workable but does not stick to your hands. Wrap your dough in plastic film and chill in the fridge for 1 hour.
On a floured surface roll out your dough with a rolling pin to about 1/2 cm thick. Use a glass or a round mold to cut the dough for your tarts.
Form your tarts, giving it the desired shape in a non-stick pan.
Bake your tart shells in a preheated oven to 180°C for 20 minutes. They should be lightly browned. Take them out to cool.
Prepare milk, lime zest, and cinnamon stalk
Bring to boil 200 ml of milk, the lime zest, and the cinnamon stalk in a pot. Then take it off the heat and cover it. Wait for it to cool, then remove the cinnamon stalk.
Combine yolks, sugar, milk, and cornstarch
Meanwhile, in a bowl mix the egg yolks and sugar. Add the rest of the milk (20 ml) and the cornstarch and mix until well combined.
Combine milk with mixture
Now we take the milk we boiled before and incorporate it into the mix, stirring constantly.
Put your mixture back into the pot to cook on high heat. Continue whisking until it thickens, and it has no lumps.
It should become thick. Take off the heat and cover to prevent the top from drying out. Leave to cool.
It is time to plate. Add your pastry cream to your tart shells, and on top place your sliced strawberries, kiwi, or your choice of fruit. It will keep in the fridge for up to a week.
The dough and the pastry cream can be safely stored in the fridge for up to 1 week.