Go Back
#recipes #cestinidifrutta #pasticceriamignon #senzaburro #chiarapassion

#Cestini di frutta

Print Recipe Pin Recipe
Course Dessert
Cuisine Italian

Equipment

  • Equipment Needed: Mixing bowls, tart pans, whisk, oven, and parchment paper

Ingredients
  

  • For the Tart Shells:
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter softened
  • ¼ cup powdered sugar
  • 1 large egg yolk
  • 1-2 tablespoons cold water
  • For the Pastry Cream:
  • 2 cups milk
  • ½ cup granulated sugar
  • 3 large egg yolks
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter
  • For the Fruit Topping:
  • 1 cup mixed fresh fruits e.g., strawberries, blueberries, kiwi, and peaches
  • 2 tablespoons apricot jam for glazing

Instructions
 

  • Step-by-Step Instructions
  • Step 1: Make the Tart Shells
  • Preheat the Oven: Preheat your oven to 350°F (175°C).
  • Mix the Ingredients: In a mixing bowl, combine the flour, softened butter, powdered sugar, and egg yolk. Mix until the dough starts to come together.
  • Add Water: Gradually add cold water, one tablespoon at a time, until the dough is smooth but not sticky.
  • Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
  • Roll and Shape: On a floured surface, roll out the dough to about ¼ inch thick. Cut into circles that fit your tart pans. Press the dough into the pans and trim any excess.
  • Bake: Line the tart shells with parchment paper and fill them with pie weights or dried beans. Bake for 10-15 minutes, or until golden. Remove the weights and parchment, and allow the shells to cool completely.
  • Step 2: Prepare the Pastry Cream
  • Heat the Milk: In a saucepan, heat the milk over medium heat until it's steaming but not boiling.
  • Whisk the Yolks: In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
  • Combine: Gradually add the hot milk to the egg mixture, whisking constantly to avoid curdling. Return the mixture to the saucepan.
  • Thicken: Cook over medium heat, stirring constantly, until the cream thickens and starts to bubble (about 5 minutes).
  • Finish: Remove from heat and stir in the vanilla extract and butter. Let it cool before using.
  • Step 3: Assemble the Tarts
  • Fill the Tart Shells: Spoon the pastry cream into the cooled tart shells, smoothing the tops with a spatula.
  • Add the Fruit: Arrange your mixed fresh fruits on top of the pastry cream in a decorative pattern.
  • Glaze: Gently warm the apricot jam in a saucepan until it becomes liquid. Brush the glaze over the fruit for a beautiful finish.
  • Variations and Tips
  • Fruit Choices: Feel free to experiment with different fruits based on the season or your preference. Berries, citrus slices, or even tropical fruits work well.
  • Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version of the tart shells.
  • Dairy-Free Option: Use coconut cream or a plant-based milk alternative in the pastry cream.