Mini fruit tarts with crème patisserie

 

This is a delicious summer desserts made with home made crème patisserie and a sweet buttered short crust pastry tart.  My daughter loves all fruits and after making a Nutella cupcake, I feel I need a lighter and healthier dessert to balance it.

 

This is the perfect size for me, in this recipe I made 14 fruit tarts.

 

 

Chinese Egg tarts

 

 These were my favourite tarts as a child, my parents use to buy chinese buns and egg tarts from the chinese bakeries when we visit China town. Usually the egg tarts gets eaten first and we leave the chinese buns for breakfast the next day.

 

I now make these at home for my children and they are really delicious.

I use a short crust pastry as it's a lot easier than the traditional puff pastry.

 

The pastry melts in the mouth and the eggy custard is perfectly set.

 

 So here is the recipe for you to make fresh egg tarts at home.

This recipe makes 15 egg tarts using medium tart cases, the custard is just enough for this size.

 

Mini Coconut tarts

 

After adjusting this recipe twice, I am really happy with it.

The flavours and texture of these mini coconut tarts are like the ones you get in Chinese bakeries. 

The most time consuming part is moulding the pastry into the tart tins. 

But they are really delicious so its all worth it. 

I use packets of dried desiccated coconut but you can buy fresh and grate it yourself. 

 

Portugese egg tarts (pastéis de nata)

Here is my recipe for the Portuguese Egg Tarts you've been all waiting for.

I have adjusted this recipe to suit my taste, these are so yummy you can't stop at one. 

The pastry is crispy and the custard is creamy. 

A fantastic midday snack for the family or a tasty treat for your guests.  

This recipe makes 9 tarts.

Ingredients:

One packet of ready rolled puff pastry 

120ml whipping cream

200ml fresh full fat milk 

3 egg yolks

60g sugar

1. Tbsp corn flour 

1/2. Tsp vanilla extract

Icing sugar & cinnamon powder for dusting

Preheat your oven to 230c and now prepare your custard. 

Egg Custard method: 

In a saucepan heat up the cream, milk & sugar on low until the sugar dissolves.

Add in the egg yolks, corn flour & vanilla extract and whisk the custard so it becomes smooth and coats the back of a spoon. 

Pour into a bowl and set aside. 

Roll out the ready prepared puff pastry and use a round pastry cutter cut out 9 round disc. 

Put your cut puff pastry straight into the muffin tin and mould with your fingers.

You don't need to grease the tin as the pastry has plenty of butter & it would come straight out after baking. Pour your custard into each tarts about 80% full. 

Your pastry will shrink as soon as it starts baking.

I have also tried using disposable tarts cases. I find the results are better than the muffin tin. 

The pastry puffs up better & the pastry did not shrink. The burnt spots were even. 

Bake in middle shelf for 20 -25 minutes. 

The pastry will puff up half way into baking. 

By 20 minutes after baking and you are not achieving the famous 'burnt spots' on your tarts, put it on the top shelf with the grill switch on for 5 minutes. Don't leave it in the oven to bake longer to try to get the spots as your custard would over cook. 

This is just my experience as with my first attempt I have tried it the custard was very dry & had a scrambled egg texture.

Leave to cool and if you like, dust with icing sugar and ground cinnamon.

The tarts are best eaten when warm and crispy.