Pretty Little Things…

When it comes to food, good things really do come in small packages. At parties I love mini appetizers and desserts and fall victim to their tempestuous appeal. In my mind, I think it’s totally acceptable to have 4 miniature cupcakes/pies but when I am presented with a normal sized cupcake or a slice of pie I always claim “Oh it’s too big! I just want a bite.” Yes, I can do the math, I know that my consumption of multiple miniatures equals a full size and dare I admit sometimes more, but I cannot resist.

Recently, my friend asked me to help cater her baby shower and I thought what would be more perfect to bring to a shower celebrating a little life than miniature fruit tarts…YUM! Not only are these babies gorgeous but they are delicious too! Get some help with store-bought frozen pie crust shells and focus your attention on the pastry cream. Top these gems off with fresh raspberries, blueberries, and a slice of kiwi and you will be in HEAVEN!

Mini Fruit Tarts

Yields: 24 mini tarts

Prep Time: 1 hour & 15 minutes

Cook Time: 8-10 minutes (watch carefully)

Ingredients

  • 2 thawed pie shell crusts
  • 1 Pint Raspberries, washed and dried
  • 1 Pint Blueberries, washed and dried
  • 2-3 Kiwi, skinned and chopped into small pieces
  • 6 Tb Organic Granulated Sugar
  • 4 Tb. Organic Unbleached All Purpose Flour
  • 1 1/4 Cup Organic Milk
  • 4 Brown Cage Free Eggs (2 whole eggs and 2 egg yolks)
  • 1/8 tsp Salt
  • 2 tsp. Vanilla Extract
  • 2 Tb. Unsalted Butter, softened

Directions

  1. Preheat oven to 375 degrees
  2. Prepare miniature cupcake/muffin pan with non-stick cooking spray
  3. Roll out thawed pie shell crusts on well floured surface and cut out rounds with a 3 inch biscuit cutter
  4. Place each pie shell round in the miniature cupcake/muffins pan and set aside
  5. Whisk together sugar, salt, flour, milk, eggs, and yolks in a medium-sized sauce pan over medium heat. Whisk constantly until pastry cream thickens and comes to a boil, whisk 10 times after coming to a boil. BE PATIENT, DON’T FORCE IT 🙂
  6. Remove pastry cream from heat and add butter and vanilla. Whisk to incorporate.
  7. Place pastry cream in a non-metal bowl and wrap tightly with plastic wrap. refrigerate for at least one hour.
  8. While pastry cream is cooling prepare fruit and bake pie shells for 8-10 minutes (watch carefully, do not allow them to brown too much).
  9. Once pie crusts are finished transfer to wire cooling rack to cool.
  10. Once pastry cream is ready fill each pie crust with 1 tablespoon of pastry cream then top with fruit and enjoy!
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Categories: Pies

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