Mini Fruit Tart Buffet Recipe

Cooking Directions

• STEP 1.Start by preparing the shortbread crust. In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
• STEP 2.Press the mixture into mini tart pans, making sure to evenly distribute the crust along the bottom and sides. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
• STEP 3.Bake the tart shells in a preheated oven at 350掳F (175掳C) for about 12-15 minutes, or until golden brown. Allow them to cool completely before filling.
• STEP 4.For the vanilla custard filling, whisk together milk, sugar, cornstarch, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
• STEP 5.Remove the custard from heat and stir in vanilla extract. Transfer the custard to a bowl and cover it with plastic wrap, making sure the wrap touches the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours.
• STEP 6.Once the tart shells and custard are cooled, fill each tart shell with a spoonful of custard. Arrange a variety of fresh fruits on top of each tart, creating an attractive display.
• STEP 7.Serve the mini fruit tarts immediately or refrigerate until ready to serve. These tarts are best enjoyed within a day or two of assembly.
• STEP 8.To store any leftover tarts, place them in an airtight container and refrigerate. They can be kept for up to 3 days, but note that the crust may become slightly softer over time.

Cooking Tips

• Make sure to chill the custard thoroughly before filling the tart shells to prevent the custard from melting.
• Feel free to use any combination of fruits you prefer. Choose fruits that are in season for the best flavor and freshness.
• If you don't have mini tart pans, you can use a muffin tin or a regular tart pan and adjust the baking time accordingly.

Storage and Serving

• Serve the mini fruit tarts on a platter or dessert buffet for guests to help themselves.
• If desired, you can dust the tarts with powdered sugar before serving for an extra touch of sweetness.
• These tarts are best served chilled, so keep them refrigerated until ready to serve.