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Fresh fruits tartlets

Author: 5/15
Tartelettes aux fruits frais
Preparation 35
Baking 25
Portions 6
Freezing No


For the custard:
  • 375 ml (1 1/2 cup) of milk
  • 125 ml (1/2 cup) of sugar
  • 3 egg yolks
  • 45 ml (3 tablespoons) of flour
  • 2 to 3 drops of vanilla flavoring
For the tartlets:
  • 315 gr (about 2/3 pound) of commercial pie crust
  • 85 ml (1/3 cup) of currants jam
  • 16 minced strawberries
  • 250 ml (1 cup) of blueberries
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For the custard:
  • Preheat oven at 350 ºF (180 ºC). In a casserole, simmer milk without boiling. Remove from heat and set aside. In another casserole, whip sugar and egg yolks until the mixture turn white. Add flour and vanilla while whisking, until homogenization. Pour warm milk and heat at medium heat, while continuously stirring up until the mixture thickers. Remove from heat and cool down.
For the tartlets:
  • Over a lightly floured surface, lay down the dough. With a circular cookie cutter of 13 cm (5 inches), cut six dough circles and set into six pie mold of 10 cm (4 inches) each.
  • Prick the dough with a fork. Cover with aluminium paper each tartlets and fill with dry beans.
  • Oven bake for 15 minutes. remove beans and aluminium paper.
  • Continue baking 10 minutes, until the crust is well colored. Remove from oven and cool down. In a small casserole, melt currant jam.
  • Divide custard over each cooled down tartlets. Garnish with fruits and coat with currant jam. Set aside in the refrigerator until comes the time to serve.

Chef's notes