Summer has finally arrived in Switzerland and what goes better with this wonderful and sunny weather than a light, flavorful and refreshing dessert?! This Tart with the fluffy pastry cream and topped with seasonal fruits will be the star on your summer party.
Marke 12 mini Tarts or for a 22 cm tart pan:
For the pastry:
Lightly grease the upside of the muffin pan and preheat the oven to 180° C
- 110 g butter, room temperature
- 225 g flour
- 80 g confectioners sugar
- 1 teaspoon lime zest
- 1 egg
- 100 g dark chocolate couverture
In a large bowl add the flour, confectioners sugar, butter and lime zest and gently work the butter into the flour and sugar with your fingertips, until the mixture resembles breadcrumbs.
Add the egg and gently mix with your hands until the dough comes together.
Wrap it in plastic wrap and let it rest in the refrigerator for about 30 minutes.
Dust a clean work surface and rolling-pin with flour and roll out the dough until about 3 mm thick.
Cut out circles with a round shaped cookie cutter, turn the muffin pan upside down, form the pastry over and around the pan.
Refrigerate the dough for another 30 minutes.
Bake it in the oven for about 15 – 20 minutes or until golden.
Then transfer the shells to a wire rack and let cool completely.
Melt the chocolate couverture gently and spread a thin layer of the chocolate couverture over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Then let the glaze dry.
For the pasty cream:
- 5 dl milk
- 5 egg yolks
- 200 g sugar
- 1/2 sachet of vanilla sugar or 1 teaspoon vanilla extract
- 1 tablespoon lime juice
- 20 g flour
- 20 g cornstarch
- 150 g whipping cream
Heat the milk in a pan over low heat and bring the mixture to boil, then remove the milk from heat.
Mix the egg yolks, the sugar, the vanilla sugar, the flour, the cornstarch in a bowl. Than stir the egg mixture in the hot milk very slowly and set the pan over low heat and bring the mixture to boil until the milk-egg mixture it thickened.
Pour the cream through a sieve into a stainless steel bowl and allow the cream to cool to room temperature, then cover the cream and chill in the refrigerator for at least 2 hours.
Beat the whipping cream until stiff and fold in the cream and set aside back in the refrigerator until ready to use.
Assemble the tarts:
- 1 – 2 Peach, sliced and peeled
- about 50 g Raspberries
- about 50 g Blueberries
- 30 g confectioners sugar
Spread the pastry cream onto the bottom of each of the Tart shells and add the fruits.
Sprinkle over the confectioners sugar and ENJOY!
Happy baking!
I love pastry cream!
LikeLike
Thank you so much Marcella for stopping by. Have a lovely day and happy baking, Bridget
LikeLike
Hi Bridget! This is so delicious and pretty looking at the same time. I am afraid I would just keep looking at it and admire how great it looks! 🙂
LikeLike
Thank you, I’m glad you liked it! Have a wonderful day, Bridget
LikeLike
You too! Cheers!
LikeLike
Oh wooow wooow! Im soo glad that i found this blog. Such amazing pictures, n yummilicious dessert recipes. I’v bookmarked many. 🙂
LikeLike
Hi Sadia, thank you so much for your kind comment and for stopping by. I’m glad you like it! Warm regards and happy baking, Bridget
LikeLike
I think individual tarts might be the best- and cutest thing! Yum!
LikeLike
The same for me, I love them as small as possible because of the tasty crust 🙂 Thank you for liking and your kind comment. Happy baking, Bridget
LikeLike
Anything with a custard base appeals to me – these look very good indeed.
LikeLike
Thank you Sally – the taste was very good 🙂 Have a nice day, Bridget
LikeLike
They look so delicious, Bridget!
LikeLike
Thank you so much Erika. Kind regards, Bridget
LikeLike
Yummilious! Its easy, I just pinned your post so they link back to your blog when they click on it.
Share your thoughts on my food photography
http://lucidmemoirs.wordpress.com/recipes/
LikeLike
Thank you so much for stopping by and liking my post! I appreciate! I’m know following you blog and I love the beautiful pictures and look forward to your next post. Warm regards, Bridget
LikeLike
too beautiful !
LikeLike
Thank you!
LikeLike
How precious. I will make these in the winter when I long for the sweetness of summer. 🙂
LikeLike
Thank you Leilani, I appreciate. Thats a good idea! So let me know then, how you liked it 🙂
LikeLike
Gorgeous tarts, they look like something you’d find in a bakery window, though I’m sure they’d taste much better. 🙂
LikeLike
Thank you so much for your kind words, I appreciate! These mini Tarts tasted very very good indeed 🙂 . Thank you for stopping by, happy baking, Bridget
LikeLike
These look so yummy and summery! Love the pasty cream delicately oozing over the sides!
LikeLike
Thank you so much Kimberly, I appreciate! Warm regards, Bridget
LikeLike
Beautiful!
LikeLike
Thank you!
LikeLike
Wow these look amazing and so tasty! I will have to try these very soon. (:
LikeLike
they tasted very delicious indeed 🙂 Thank you so much for liking and for stopping by.
LikeLike
I think I need to have these at a summer tea party!
LikeLike
Let me know how you liked it and how it worked out for you. Thank you so much for stopping by, kind regards, Bridget
LikeLike
oh Bridget! one of your cakes x day, are keeping the clouds away…))! Yes, it really looks and feels like summer has arrived even in Switzerland…!
Wanna taste them!
Luana & Co
LikeLike
You are so nice! Thank you so much! Warm regards from sunny Switzerland 🙂
LikeLike
This looks completely refreshing and delightful! Lovely pictures as well 🙂
LikeLike
Thank you Heather for your kind words. I look forward to your next post! Warm regards, Bridget
LikeLike