This recipe combines a buttery tart dough with a rich, smooth pastry cream to create delightful mini fruit tarts. Please note, this content also included two other recipes (Avo Brownies and Tres Leches Cake) which are not extracted here.
Prepare the Tart Dough: In a mixer, combine 1 1/4 cups all-purpose flour, 1/3 cup powdered sugar, and 1/2 teaspoon salt with 8 tablespoons of unsalted butter until crumbly. Add 1 egg and 1 teaspoon vanilla, mixing until the dough comes together, about 4 minutes. Chill the dough for 1 hour. Roll out the chilled dough 1/4 inch thick and press into mini tart molds. Bake the dough at 375°F (190°C) for 16-18 minutes, or until golden brown.
Prepare the Pastry Cream: In a saucepan, combine 5 egg yolks, 1/2 cup sugar, 3 tablespoons corn starch, 1/2 teaspoon salt, 1 teaspoon vanilla, 1 cup whole milk, and 1 cup heavy cream. Cook this mixture over medium heat, stirring constantly, until it thickens and bubbles for 2 minutes. Remove from heat, add butter (quantity not specified in source), and stir until melted. Transfer the cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and cool overnight in the refrigerator.
Assemble the Fruit Tarts: Once both the tart shells and pastry cream are cooled, fill the baked tart shells with the pastry cream.
