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Mixed Berry Fruit Tartlets

Mixed Berry Fruit Tartlets

These mixed berry fruit tartlets made with  pâte sucrée ( sweet shortcrust pastry), luscious creme patissiere and medley of mixed berries is a simple yet elegant dessert to make for family and friends.
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Prep Time 45 minutes
Cook Time 30 minutes
Servings: 8 Tarlets
Course: Dessert
Cuisine: French
Calories:
Ingredients Equipment Method Notes

Ingredients
  

Pâté Sucre ( Sweet Shortcrust Pastry)
  • 400 grams (3 ⅓ cups)
  • 210 grams (¾ cup plus 2 tablespoons unsalted butter)
  • ½ teaspoon nutmeg (optional)
  • 100 grams (½ cup) caster sugar
  • 2 eggs
Cream Patisserie
  • 3 egg yolks
  • 50 grams (¼ cup) sugar
  • 2¼ tablespoons corn starch
  • 240 ml (1 cup) milk
  • 1 teaspoon vanilla extract
  • 120 ml (½ cup) whipping cream

Equipment

  • 8 tartlet tins
  • Greaseproof paper cut into small circles
  • Ceramic baking beans or rice

Method
 

Pâté Sucre ( Sweet Shortcrust Pastry)
  1. Cut butter into small cubes and add to flour . Rub in using your fingertips, lifting your hands above the bowl to incorporate more air.
  2. Stir in sugar and nutmeg.
  3. Add eggs and use your fingers to bring pastry together. Turn dough out onto a light floured work surface and knead lightly.
    Shape pastry into a square and wrap in cling film and chill in fridge for 30 minutes or until ready to use.
  4. Preheat oven to 170°C.
  5. Remove pastry from fridge and onto a lightly floured work surface.
  6. Roll out pastry to 3 mm thick and line 8 tartlet cases, leaving an overhang of pastry.
    Line the pastry cases with greaseproof paper and fill with baking beans or rice. These baking beans help to conduct the heat and cook the pastry as well as prevent the pastry from puffing up in the centre.
  7. Bake in preheated oven for 10 minutes then remove the paper and beans. Prick with fork and brush with beaten egg. Place back into oven and bake for a further 10 minutes until the pastry is just golden.
  8. Remove from oven and allow to cool for 15 minutes. Trim of egdes using a sharp knife. Leave to cool on a cooling rack.
Crème Patisserie
  1. In a bowl, whisk together egg yolks and sugar until light and thick. Stir in cornflour.
  2. Put milk into a saucepan and bring it slowly up to a boil. Slowly add milk into egg mixture whisking all the time.
  3. Return the mixture to the pan and stir over a low heat heat until it comes to a gentle boil.
  4. Stir constantly using a whisk for 2 minutes or until thickened.
  5. Remove from heat, stir in vanilla extract and transfer to a bowl.
    Cover with cling film by pressing cling film directly onto surface of crème patisserie and allow to cool. Once cooled, place in fridge until ready to use.
To assemble tartlets
  1. Whip cream until soft peaks form. Fold cream into crème patisserie.
  2. Spoon crème patisserie into piping bag and pipe onto pastry cases.
  3. Top the tarts with strawberries, raspberries and blueberries or with fruits of your choice.

Notes

Pate Sucre can be quite crumbly, so it may be easier to roll out between two sheets of cling film.
If you find your crème patisserie is lumpy, press mixture through a sieve.