Fruit Tartlets

Instructions

Make the tartlet shells:

In a medium bowl, whisk together the flour, sugar, and salt.
1 1/4 cups (150 grams) flour, 1/4 cup (50 grams) granulated sugar, 1/2 teaspoon salt
Cut in the cold butter until the mixture takes on the texture of coarse breadcrumbs.
1/2 cup (113 grams) cold unsalted butter
In a separate small bowl, whisk the egg yolk, vanilla, and just 1 1/2 tablespoons of milk. Stir this into the dry ingredients.
1 large egg yolk, 1 teaspoon vanilla extract, 1 1/2 to 2 tablespoons milk
Use your hands to work the dough until it comes together. The dough shouldn't be crumbly, as you'll be rolling it out. If needed, add a bit more milk, but be careful not to overdo it, as too much will result in a softer baked crust.
Shape the dough into a disc and wrap it in plastic wrap.
Refrigerate for 1 hour. You can also freeze it for up to 3 months. While it’s chilling, you can prepare the filling (below).
Grease eighteen 2.6” (6.5 cm) fluted non-stick mini tart pans.
Roll out the dough between two sheets of parchment paper to approximately 1/8 inch (3 mm) thick. I used the bottom of a glass (a cookie cutter would create neater, more uniform edges) to cut out circles about 1/4” (6 mm) wider than the widest part of the tart pans, but I still needed to trim some excess. Do a test to ensure your circles are the right size for your pans. If the dough becomes difficult to handle, pop it in the freezer for a few minutes - this will make peeling off the circle cut-outs much easier. If the circles don’t lift perfectly from the parchment, it’s not an issue since you'll be pressing them into the pans and likely trimming away any extra anyway.
Place a dough circle over a greased mini tart pan and press it firmly into place. Make sure to press down around the bottom edge to eliminate any air pockets.
Prick holes across the bottom (almost all the way through, but not completely) with a fork. Repeat with the remaining tartlet pans.
Freeze for 20-30 minutes.
Towards the end of the chilling time, preheat your oven to 375 °F (190 °C) and place a baking sheet large enough to hold the tartlet pans in the lower third of your oven.
Set the tartlets directly onto the hot baking sheet and bake for 14-17 minutes, rotating the pan halfway through if you notice uneven browning, until the sides are a nice golden brown and the bottoms are well-baked.
Remove the baking sheet and tartlets from the oven and transfer them to a wire rack to cool for 15-20 minutes before taking them out of the pans. To do this, simply flip the pan over and let the crust drop into your hand. It’s best to do this while they’re still slightly warm. They release very easily.
The unfilled baked tartlet shells can be stored in an airtight container at room temperature for up to 3 days. For the best texture, fill and top the tartlets on the day of serving.

If making pastry cream:

In a medium saucepan over medium heat, heat the milk and salt until it just reaches a gentle boil.
1 cup (236 ml) whole milk, pinch salt
Meanwhile, whisk the egg yolks and sugar in a medium heatproof mixing bowl until the mixture is pale and smooth.
3 (54 grams total) large egg yolks, 6 tablespoons (75 grams) granulated sugar
Sprinkle the cornstarch over the egg mixture and whisk thoroughly until fully combined and free of lumps.
2 tablespoons + 1 teaspoon (23 grams) cornstarch
Gradually pour the hot milk into the egg mixture in a slow, steady stream, whisking constantly to prevent curdling.
Pour this mixture back into the saucepan and cook over medium heat, whisking continuously, until it thickens and begins to boil, about 1 minute. Once boiling, continue cooking for 1 more minute.
Remove the saucepan from the heat and stir in the vanilla extract, almond extract and butter until it's completely melted and incorporated.
2 teaspoons vanilla extract, 1/2 teaspoon almond extract, 2 tablespoons (28 grams) unsalted butter
Transfer the pastry cream to a heatproof bowl and cover it with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming (or skip this step and just stir frequently until cooled). Let cool completely before using.
Spoon 1 1/2 tablespoons (22 grams) of pastry cream into each cooled tartlet crust.
Top with the thoroughly dried fresh fruit and mint, if using.

If making cream cheese filling:

In a large mixing bowl, beat the cream cheese, powdered sugar, vanilla, and salt using an electric hand mixer at medium speed until completely combined.
8 ounces (225 grams) full-fat cream cheese, room temp, 1 1/3 cups (160 grams) powdered sugar, 1/2 teaspoon vanilla extract, pinch salt
While still mixing, now on low, gradually add the heavy cream.
1/3 cup (80 ml) cold heavy cream
Once it’s well incorporated, turn the speed to high and beat until stiff peaks form - about 2-3 minutes.
Spoon the filling into the cooled tartlet shells. You should have enough for at least 5 teaspoons or 20 grams per tartlet.
Top with the thoroughly dried fresh fruit and mint, if using.
about 2 cups assorted fresh fruit
Once assembled, you can refrigerate the fruit tartlets (both versions) in an airtight container for up to 2 days.

Notes

For the flour, you can use 1 1/4 cups (150 grams) all-purpose flour or King Arthur Flour Gluten-free Measure for Measure Flour for a gluten-free version.
If you're outside the US – to replicate American cream cheese, take 300 grams of European cream cheese (Aldi, Lidl, etc. brands work just as well as Philadelphia), place it in the center of a clean tea towel or cheesecloth, and squeeze out the excess liquid until you’re left with 225 grams.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The info given is for the pastry cream option and values don't include the fruit on top.
Crust adapted from King Arthur Flour.

Ingredients

For the crust:

Option 1: pastry cream filling

Option 2: cream cheese filling

Topping:

Instructions

Make the tartlet shells:

If making pastry cream:

If making cream cheese filling:

Notes

Nutrition