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Easy Mini Fruit Pie Tarts

Easy Mini Fruit Pie Tarts

There's no need to share these sweet, creamy, and flaky Easy Mini Fruit Pie Tarts crowed with glistening fruit.
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Course: Dessert
Prep Time: 30 minutes
Cook Time: 30 minutes
Assembly: 30 minutes
Servings: 36

Equipment

  • 1 Blender/food processor
  • 1 Rolling Pin
  • muffin pans
  • 1 Bowl
  • 1 saucepan
  • 1 Whisk

Ingredients

Pastry Crust

  • 2 3/4 cups Gluten Free 1.1 flour
  • 18 tbsp cold butter
  • 1/2 tsp kosher salt
  • 1/2 cup ice cold water

Pastry Cream

  • 2 cups oat milk
  • 3 egg yolks
  • 1 egg
  • 1 cup sugar
  • 1 tsp vanilla paste, or 1 whole vanilla bean
  • pinch of salt
  • 4 tbsp cornstarch

Fruit Topping

  • favorite pie filling

Instructions

Pastry Shells

  • Preheat the oven to 400 degrees. This recipe will make 36-48 muffin tin sized tarts.
  • Add all of the ingredients to a blender or food processor and pulse until combined. It should be light and airy.
  • Transfer the dough to plastic wrap and wrap tightly. Place it in the freezer for 10-20 minutes until it hardens up.
  • Roll the dough out until it is the thickness of pie crust.
  • Use a 4" round cut to cut out your crust. Place in the muffin tins.
  • Let the crusts bake for 25-30 minutes until they are golden brown.
  • Let cool completely.

Pastry Cream

  • Add the oat milk and vanilla to a saucepan over medium heat.
  • Bring to a boil.
  • Once boiling turn the heat to low.
  • In a separate bowl add the egg yolks, egg, sugar, salt, and cornstarch and whisk to combine.
  • While continuously whisking, add a ladleful of the warm milk. Continue to whisk as you add another ladleful.
  • Pour the tempered egg mixture into the saucepan Continue to whisk until the pastry cream has thickened.
  • Transfer the pastry cream to a bowl and cover with plastic wrap. Refrigerate it until it has cooled completely.

Assembly

  • Pipe pastry cream into a tart shell. Top with pie filling.
  • Enjoy!!

Video

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