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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
minutes
Cook Time:
30
minutes
minutes
Assembly:
30
minutes
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!!
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