Time to Gather for Fruit Tarts (Recipe Included)

Our Thanksgiving Family Soiree is Delectable!

Each November, we kick off the holiday season by inviting families to join us for a dessert soiree. It’s a lot like being a kid in a candy store—sweet, delectable treats on display that rival the best Parisian pâtisserie.

With friends and family gathered, mouth-watering desserts, and live music, our soiree is one of the best memories you’ll create all year.

Chef Conrad has generously shared his recipe for one of the treats you’ll find at the soiree: Mini Fruit Tarts. Thanks, Chef!

MINI FRUIT TART RECIPE

Makes one dozen mini tarts

Components:

• Tart Shells (Sweet Pastry Dough / Pâte Sucrée)
• Pastry Cream (Crème Pâtissière)
• Fresh Fruit Topping

1. Sweet Tart Shells

Ingredients:

• 1 1/4 cups (160g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1/3 cup (40g) powdered sugar
• 1 large egg yolk
• 1–2 tbsp cold water
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Make the dough:

• In a food processor or mixing bowl, blend flour, powdered sugar, and salt.
• Add the cold butter and pulse or cut with a pastry cutter until the mixture looks like coarse crumbs.
• Add the egg yolk, vanilla, and 1 tbsp cold water, mixing just until the dough starts coming together. Add a little more water only if needed.

2. Chill:

• Shape dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

3. Form mini tart shells:

• Preheat oven to 350°F (175°C).
• Roll out dough to about 1/8 inch thick. Cut circles slightly larger than your tartlet molds or mini muffin tin wells.
• Gently press dough into each mold. Prick the bottom with a fork.

4. Bake:

• Line each with parchment and fill with pie weights or beans (optional).
• Bake for 12–14 minutes until edges are golden. Remove weights and bake another 3–5 minutes if centers are still pale.
• Let cool completely before filling.

2.    Pastry Cream (Vanilla Custard Filling)

Ingredients:

• 1 1/4 cups (300ml) whole milk
• 1/4 cup (50g) granulated sugar
• 3 large egg yolks
• 2 tbsp cornstarch
• 1 tbsp unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Heat milk:

• In a saucepan, heat the milk over medium heat until just beginning to simmer. Remove from heat.

2. Whisk yolks and sugar:

• In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth and pale.

3. Temper eggs:

• Slowly pour about half the hot milk into the egg mixture while whisking constantly. Then return the mixture to the saucepan with the remaining milk.

4. Cook until thick:

• Cook over medium heat, whisking constantly, until thickened (about 3–5 minutes). Once thick, remove from heat and stir in butter and vanilla.

5. Chill:

• Pour into a bowl, cover with plastic wrap (touching the surface to prevent a skin), and refrigerate until fully chilled (at least 1–2 hours).

3.     Fruit Topping

Use any combination of:

• Strawberries (sliced)
• Blueberries
• Raspberries

Food is better shared. To learn more about our culinary program—and celebrations big and small—download our Guide: Signature Programs.