Fruit tarts with buttery crust, pastry cream, and fresh, unbaked fruit are just what summer called for.
I love making pies and tarts. You can find one cooling on my kitchen table almost every Friday throughout the summer months, filling the room with the aroma of peach, apple, strawberry, cherry or any other rich fruit filling. But recently I've found a fun and exciting new method to serve fresh fruit desserts, one without any cooking or added sugar, just the natural sweetness of the fruit.
Enter these mini tarts filled with sweet, rich pastry cream and topped with diced fresh, unadorned fruit.
Pastry cream is the classic filling in this type of dessert, but for a simpler version, fresh whipped cream is pretty tasty as well. The pastry shells can be made a day in advance and the cream three days, but once they are all assembled they should be eaten the same day. This recipe is also easy to adapt to making one large tart instead of smaller ones.
Makes about 24 mini tarts
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