Fruit Tartlets Recipe
Total time: 30 to 60 minutes
Preparation time: 20 minutes
Cooking time: Under 30 minutes
For 12 tartlets
- 12 tartlet shells
- 12 strawberries
- 2-3 kiwis
- 2 peaches or 1 can nectarines
- 1 small basket of blueberries or a bunch of seedless grapes
- 1 packet unflavored gelatin
- 1 tbsp. kirsch (optional)
- 2 tbsp. sugar
- 150 g (1 1/2 cups) sugar
- 75 g (3/4 cup) flour
- 5 egg yolks
- 1/2 vanilla bean
- 750 ml (3 cups) milk
Making the pastry cream
- In a saucepan, bring the milk to the boiling point with the vanilla bean, split in half lengthwise.
- Beat the egg yolks with the sugar until pale. Mix in the flour.
- Once the milk has just come to a boil, pour it into the egg mixture while whisking constantly.
- Transfer the mixture back to the saucepan and cook over medium heat for 4-5 minutes until the mixture thickens, stirring constantly so that it doesn’t stick.
- Pour into a container and cover the surface with plastic wrap to prevent a skin from forming. Set aside.
Making the tartlets
- Place the tartlet shells on a baking sheet. Fill with a few dried beans or prick with a fork to keep them from bubbling up when baking.
- Bake in a 180° C (350° F) oven until nicely browned. Cool.
- Fill the tartlet shells three-quarters full with pastry cream.
- Arrange the fruits attractively on the pastry cream, beginning with a strawberry and slice of kiwi; place a few peach or nectarine slices on top; fill in the spaces with blueberries or grapes.
- In a small bowl, dissolve the packet of gelatin in a few spoonfuls of cold water; pour 250 ml (1 cup) boiling water over top; stir to dissolve; add the sugar and the kirsch.
- When the gelatin mixture has cooled but is still fairly liquid, brush it generously over the fruit.
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