Mini Fresh Fruit Tarts

This is an Instructable for how to make beautifully delicious mini fresh fruit tarts!

Here's a list of the ingredients that you'll need:

For the topping:

Fresh fruit like strawberries and blueberries

For the pastry cream:

2 cups half-and-half

1/2 cup sugar

A pinch of salt

5 large egg yolks

3 tbsp cornstarch

4 tbsp

cold, unsalted butter cut into 4 pieces

1 1/2 tsp vanilla extract

1 pie crust

The recipe for the pastry cream is modeled after this one.

To make the pastry cream, combine the egg yolks and 2 tablespoons of sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Then, whisk in the cornstarch until the mixture is pale yellow and thick, about 30 seconds.

On the stove, heat the half-and-half, 6 tablespoons of sugar and salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar. When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture, whisking constantly.

Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds.

Off the heat, whisk in the butter and vanilla.

Strain the pastry cream through a fine mesh sieve. You can use a spatula or a spoon to push the pastry cream through the mesh.

After you've finished, place plastic wrap directly on the surface of the pastry cream. This will help to prevent a skin from forming.

Refrigerate the pastry cream until it's cold and set, at least 3 hours and up to 2 days.

Roll out the pie crust and use a cookie cutter or cup to cut it into circles.

I made two different sizes of mini pie shells - using a cupcake pan and mini cupcake pan.

Bake your mini pie crusts.

Slice your fruit into thin pieces. For the strawberries, I shaped some of them into hearts.

Spoon some pastry cream into each mini pie shell and arrange the fresh fruit on top.