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April 5, 2020

Tarts – Fruity and Petit!

Posted on October 29, 2009 by in baked goods

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Tarts – savory or sweet are always winners on any tea table or for any meal, but I think sweet tarts are by far more popular than their savory “cousins”! It is just because the possibilities for fillings and crusts are endless and by just using one or two different ingredients every time you will soon have quite a repertoire of tasty tart recipes!
A tart is essential a pastry case with some sort of filling, be it custard, fruit or the combination of the two. A tart does not have a pastry lid, I think then it becomes a “pie”. I like to serve these dainty little fruit tarts at functions, simply because they are easy to prepare in advance, they are so beautiful and colorful and they are popular with young and old.

For me, the secret to a fantastic tart is the pastry. It has to be light, crumbly and almost “shortbread-like”! I found this easy recipe on Cook Almost Anything and because you can make this in a food processor, it was the recipe of choice for me! I do believe though, if you rub the butter and flour by hand, your result will be slightly lighter. The other important element to my fruit tarts is the custard or Crème Pâtissière. It has to be homemade and it has to be creamy and thick. The recipe I followed was the following:

 

Confectioner’s Custard or Crème Pâtissière

500ml thick cream
125ml whole milk
4 egg yolks
125ml caster sugar
80ml flour
a pinch of salt
vanilla extract or vanilla pod – cut open and inside scraped out.

Beat the egg yolks, vanilla and sugar until light and pale in color, add the flour and keep beating until it is combined well. Heat the milk, salt and cream in a pot with the empty vanilla pod until it starts to boil. Remove the pod from the cream and mix the hot cream into the sugar mixture bit by bit. Pour the whole mixture back into the pot and stir until it thickens. Keep the heat low and watch the pot, otherwise you will be left with scrambled eggs…. Let the custard cool down, covered with cling film to prevent a skin from forming on the top. Pipe the custard into the pastry cases and decorate with fresh fruit.
I “glazed” my tarts with some passion fruit coulis that I had available.

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21 Responses to “Tarts – Fruity and Petit!”

  1. Anonymous 29 October 2009 at 10:50 am #

    Honey!! I'm coming home to eat them all up…TanFastix!!!@#$%^&
    THE HUSBAND

  2. Koek! 29 October 2009 at 12:30 pm #

    Ooooh – those look like naughty little tarts that need to be eaten straight away! (Beautiful images btw.)

  3. Bellini Valli 29 October 2009 at 12:40 pm #

    These are perfect for sharing and must taste delicious with their creamy centres.

  4. My Carolina Kitchen 29 October 2009 at 1:43 pm #

    Gorgeous tarts. They look like the beautiful tarts we saw in France in the boulangeries there. Nina, you can be our pastry chef any time.
    Sam

  5. That Girl 29 October 2009 at 4:51 pm #

    I actually prefer savory tarts – but I usually prefer savory to sweet. These are beautiful even to a savory lover like me!

  6. Helene 29 October 2009 at 8:13 pm #

    In my house we love savory tarts. These look delicious.

  7. Elra 29 October 2009 at 10:24 pm #

    Your tartlets look so pretty and delicious Nina.

  8. browniegirl 30 October 2009 at 8:59 am #

    Stunning tarts Nina…..if there are any left after the husbands visit home for tea I wouldn't mind one……or three hehe!! Tell me if you say thick cream do you mean the one you can take out in gloopy spoonfuls??? Thanx xxx

  9. glamah16 30 October 2009 at 6:29 pm #

    Just beautuiful. Cane never get enough of passion fruit. The custard lloks perfect.

  10. Junglefrog 30 October 2009 at 8:11 pm #

    They look gorgeous Nina!! Beautiful little things that make me want to have one now!

  11. mycookinghut 30 October 2009 at 9:38 pm #

    Looks soooooo beautiful.. I love les petites tartes!!! Creme patissiere is something I love too 😉 Well done, Nina!! Love your first pic 😉

  12. Emily 1 November 2009 at 9:42 am #

    Cute! They look gorgeous!!

  13. Jeanne 2 November 2009 at 8:08 pm #

    Oh Nina – look at those little beauties!! Too gorgeous – and so little they couldn't POSSIBLY contain any calories, right??! 😉

  14. Jann 2 November 2009 at 11:24 pm #

    these are just perfect! I could eat them all!

  15. Juliana 3 November 2009 at 6:07 pm #

    Oh! Your tarts are adorable, nice to look at and so yummie combination of fresh fruits and cream!

  16. Pam 3 November 2009 at 6:37 pm #

    I could eat way too many of these beauties – they look great Nina.

  17. The Cooking Photographer 14 November 2009 at 6:06 pm #

    Hi Nina,

    I'm sneaking into your blog and drooling! Ohh these fruit tarts are exactly what I want for breakfast. Sighhhh….

    Laura

  18. Peter M 22 November 2009 at 4:09 pm #

    What attention to detail. You have the patience of an angel, Nina.

  19. Lana 5 April 2010 at 6:27 pm #

    Beautiful styling!!!!!!

    Visiting your blog today, I found myself perusing your home page and then getting EXTREMELY excited when I found your desserts section.

    Funny how some of us are into sweet and others prefer savoury. I am a confirmed SWEET.

    Thanks Nina, I'm off to explore your rice pudding next!

    Lana

  20. Diane Kitchen 3 July 2014 at 2:45 pm #

    Can these be frozen for a couple of weeks?My daughter is getting married in July and I am attempting to bake as much stuff up front so I won’t be stressing at the last minute….look forward to a quick reply.

    • nerinatimm 3 July 2014 at 6:09 pm #

      I think the pastry casings, but the custard and fruit definitively not!Good luck with the wedding!


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