#Portos mini fruit tart full#

Use pastry cream immediately or press plastic wrap directly onto the surface of the pastry cream and store in the refrigerator until ready to use. Stir pastry cream occasionally until it is cool, about 30 minutes. Gently set the saucepan in the ice bath, being careful to not let any water or ice get into the pan. Remove saucepan from heat, stir in butter and let cool slightly. Continue whisking until thick, about 5 minutes. Pour egg mixture into pan with remaining hot milk slowly bring to a boil. Whisk half the hot milk into egg yolk mixture. Sprinkle in cornstarch and flour continue whisking until well combined. In a separate bowl, whisk egg yolks with remaining 1 tablespoon sugar until thick and pale. Heat milk mixture over high heat until mixture just begins to boil. In a saucepan, whisk together milk, vanilla bean and seeds, and 1/4 cup sugar.

#Portos mini fruit tart full#

Prepare an ice bath by filling a large bowl (large enough to fit the saucepan you will be using) about half full with water and ice. Using the tip of a small paring knife to loosen the edges, gently remove the tartlet shells from the pan and allow to cool completely on baking rack. Let tartlet shells cool in pan 5 minutes. Remove the muffin liners and beans, and continue baking for another 4-5 minutes, or until lightly browned. Bake tartlet shells for 20 minutes, rotating the pan half way through. Prick the dough a couple of times with a fork and then place a mini-cupcake liner on top of each well of dough and fill it with rice or beans. Place muffin pan in freezer to chill dough until firm, 10 minutes. Using a small off-set spatula to lift the rounds of dough will also help.

If the dough becomes too soft to work with, chill it in the freezer for a few minutes until it is firm again. Using your fingers, fit the dough to fit into the well pleating the dough as necessary. Place a round of dough into each well of the prepared mini-muffin pan. Use a 2 1/2-inch diameter round cutter and cut out 24 rounds of dough, gathering scraps and re-rolling as necessary. On a well floured surface, roll out dough to 1/8 inch thickness. Spray a 24-well mini-muffin pan with baking spray (this is very important). When ready to bake the tartlet shells, preheat oven to 350 degrees F. Transfer the dough to the refrigerator and chill until firm, 45 minutes. Place another sheet of sheet of plastic wrap or wax paper on top and flatten the ball to a 1/2 inch thick disk. Gather the dough together to form a ball and place it on a sheet of plastic wrap or wax paper. Add flour and salt beat until dough just comes together. Add vanilla and egg yolks, one at a time, beating well after each addition. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. It’s easy to over spray so I just wipe up any excess with a paper towel. I actually prefer to use a non-stick baking spray like Baker’s Joy or PAM Baking Spray because it is much faster than greasing and flouring each well. It is also important to generously butter and flour the mini-muffin pan so the shells will release easily from the pan.

It was one of those “why didn’t I think of that” moments when I found her post. The liners are already the perfect size and shape and they make for easy removal. You put the liners on top of the dough and then fill it with beans as a weight. Trying to fit pieces of aluminum foil on top of the dough in a mini-muffin pan never worked well for me either.įortunately, I found the perfect solution from Naomi Robinson at Bakers Royale. No matter how much I chilled the dough and docked it, I would have the same problem. My kids would actually eat them like cookies if I let them.īaking the shells used to be a challenge for me because the dough would puff up too much while it baked and the shells would come out rather misshapen. My favorite part of the tartlets is the shell.