# Vanilla Cream Fruit Tarts

A recipe for fruit tarts with a luscious vanilla cream filling, topped with fresh berries and other fruits.

- Servings: 12 servings
- Total time: 123 min
- Category: Dessert
- Language: en

## Ingredients

- 2 cups milk
- 0.5 cup granulated sugar
- 0.25 cup cornstarch
- 4 egg yolks
- 3 teaspoons vanilla extract
- 1 cup whipping cream
- 350 g all-purpose flour
- 50 g blanched almond flour
- 150 g powdered sugar
- 0.25 teaspoon salt
- 180 g cold unsalted butter
- 70 g whisked eggs
- 1 blueberries
- 1 blackberries
- 1 strawberries
- 1 kiwis
- 1 peaches

## Instructions

1. Whisk together 2 cups milk, ½ cup granulated sugar, ¼ cup cornstarch, 4 egg yolks, and 3 teaspoons vanilla extract in a saucepan over low heat for about 10 minutes until the mixture thickens and begins to bubble.
2. Sieve the mixture into a heat-proof bowl, cover, and refrigerate until cold.
3. Whip 1 cup of cold whipping cream in a separate bowl and fold it into the chilled mixture.
4. Whisk together 350g all-purpose flour, 50g blanched almond flour, 150g powdered sugar, ¼ teaspoon salt.
5. Cut 180g cold unsalted butter into small cubes and mix into dry ingredients until a sandy texture is achieved.
6. Slowly mix in 70g of whisked eggs until a dough forms.
7. Shape the dough into a flat rectangle, cover with plastic wrap, and refrigerate for at least an hour until firm.
8. On a lightly floured surface, roll out the dough and cut into circles to fit your tart molds.
9. Press the dough into the tart molds, trim excess dough, and prick the bottom with a fork.
10. Freeze the raw tart shells and bake them from frozen at 350°F until golden brown (approximately 18 minutes for 4-inch shells).
11. Once the shells have cooled, pipe the chilled vanilla cream filling into each shell using a piping bag fitted with a large round tip.
12. Smooth the tops of the tarts using an angled spatula.
13. Top the tarts with your choice of fresh fruits, such as blueberries, blackberries, strawberries, kiwis, and peaches.

## Equipment

- saucepan
- whisk
- sieve
- heat-proof bowl
- plastic wrap
- mixer
- rolling pin
- tart molds
- knife
- fork
- piping bag
- large round tip
- angled spatula

## Tips

- Continuously whisk the vanilla cream filling ingredients until thickened and bubbly
- Sieve the vanilla cream mixture for a smoother texture
- Refrigerate the vanilla cream filling until cold before using
- Press the tart dough before rolling to prevent cracking
- Freeze the raw tart shells before baking for even results
- Pipe cold vanilla cream into the cooled shells using a large round piping tip
- Smooth the tops with an angled spatula
- Refrigerate the completed fruit tarts and consume within 24-48 hours

## Source

- Original video: https://www.tiktok.com/t/ZTYE363rc/
- Recipe page: https://www.cliprecipe.com/recipe/8b1d6ea2-38da-44e7-baaf-e7217776a069
- Extracted: 2025-01-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt