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Add a photoServings: 12
Ingredients
- 6 Tbsp. butter
- 1/4 c. sugar
- 1 x egg
- 1 tsp vanilla
- 1 c. flour
- 1 c. cake flour plus
- 2 Tbsp. cake flour
- 1 c. lowfat milk
- 3 Tbsp. flour
- 3 Tbsp. cake flour
- 3 Tbsp. sugar
- 4 x egg yolks in a small bowl
- 4 Tbsp. butter
- 1/2 c. powdered sugar
- 1/2 c. almond flour plus
- 2 Tbsp. almond flour
- 1 x recipe Pastry Cream divided
- 1 x egg
- 2 Tbsp. flour
- 1/2 pt strawberries
- 1 ctn raspberries - (6 ounce)
- 1 ctn blackberries - (6 ounce)
- 1 ctn blueberries - (6 ounce)
- 4 x kumquats
- 1 x kiwi
- 1/4 c. apricot or possibly apple jelly
- 1/2 c. water
Directions
- Crust: Cream the butter and sugar till fully combined. Add in the egg and vanilla and mix till incorporated.
- Sift the flours together. Add in the flours to the butter mix and mix till the dough comes together in several large pcs. Form the dough into a flat disk and wrap in plastic. Let it rest in the refrigerator for 20 min.
- Roll the dough out on a lightly floured work surface to 1/8-inch thick. Using a 2 1/4-inch round cookie cutter, cut circles. Press the dough circles into mini muffin tins to create individual tart shells. Chill till ready to use.
- Pastry Cream: Whisk the lowfat milk, flours and sugar together in a small heavy-bottomed saucepan. Heat the mix till it just comes to a boil and cook for 2 min. Remove from heat and spoon one-fourth of the mix into the egg yolks to temper.
- Return the mix to the saucepan and whisk till smooth. Cook on low heat for one minute more, stirring continuously. Don't boil. Spoon the pastry cream into a bowl and cover. Chill till cold.
- Filling And Assembly: To make the filling, cream together the butter, powdered sugar, almond flour and 2 Tbsp. of the pastry cream till smooth. Add in the egg and blend for 1 minute. Scrape the sides of the bowl with a rubber spatula. Stir in the flour to incorporate and mix till smooth.
- Place a tsp. of the filling inside each tart shell. Bake in a 350-degree oven till golden brown, about 20 to 25 min. Cold at room temperature. Store in an airtight container at room temperature till ready to use.
- Cut the strawberries, kumquats and kiwi into small slivers and cut the raspberries, blackberries and blueberries in half.
- To make a glaze, combine the jelly and water in a small saucepan and cook over low heat, stirring to combine. Set aside.
- Divide the remaining pastry cream among the tart shells. Arrange up to six tidbits of fruit on each. Gently brush each tart with the glaze. Chill till ready to serve.
- This recipe yields 32 tarts.
- Comments: Use mini muffin tins to create the tart shells.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 12 servings | |
| Calories 229 | |
| Calories from Fat 95 | 41% |
| Total Fat 10.83g | 14% |
| Saturated Fat 6.47g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 89mg | 4% |
| Potassium 121mg | 3% |
| Total Carbs 29.86g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 15.47g | 10% |
| Protein 3.73g | 6% |
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