Fruit tartlets are a classic seasonal dessert in Chile, especially popular during the summer. They are perfect for making in any size, combining pastry cream with the fresh fruits of your choice. Irresistible.
Contents
How to make Fruit Tartlets?
This is a recipe you can completely make at home, or alternatively, just prepare the tart base and use store-bought pastry cream. It’s always best to use fresh, seasonal fruits. Follow our step-by-step guide.
Nutritional Information
Category: Desserts
Cuisine: Chilean
Calories: 350
Preparation Time: 60 minutes
Cooking Time: 20 minutes
Servings: 6 people
Chilean Fruit Tartlet Recipe
Ingredients
1. Dough
- 350 g of flour
- 200 g of butter
- 120 g of icing sugar
- 1 egg yolk
- 1 to 2 tablespoons of ice water
2. Pastry Cream
- 500 ml of whole milk
- 100 g of sugar
- 4 egg yolks
- 2 tablespoons of cornstarch
- 1 teaspoon of vanilla essence
3. Fruit Topping
- Raspberries
- Strawberries
- Kiwis
- Blueberries
- Blackberries
- Grapes
- Cherries
- Peaches
Preparation
1. Dough
-
- In a large bowl, add the sifted flour, sugar, and cubed butter. Mix with your fingers until achieving a crumbly texture. Incorporate the egg yolk and water, and work with your hands to form a uniform dough.
- Divide the dough in two and spread it with your fingers over a couple of 20 cm diameter molds (or the size you prefer), about 3 to 5 mm thick. Prick with a fork, cover with cling film, and freeze for at least 30 minutes.
2. Pastry cream
-
- In a medium bowl, add the sifted cornstarch, egg yolks, sugar, and beat everything with a whisk until smooth and creamy.
- In a medium pot, heat the milk without boiling, add the vanilla essence, and gradually pour into the yolk mixture while continuously whisking. Return everything to the pot and cook over medium-low heat until it thickens. Reserve in a bowl set over another bowl with ice and water (inverted bain-marie) and stir occasionally until the pastry cream cools.
3. Assembling the tartlet
-
- Preheat the oven to 180°C (356°F) for about 10 minutes and bake the tarts for 20 to 25 minutes until slightly golden. Remove, cool, and unmold.
- Fill the tart with pastry cream, spread with a spatula, and decorate with a selection of fresh fruits. Serve immediately and keep refrigerated.
Did you know?
The tartlet as we know it today is a recipe inspired by the “Tarte Tatin”, a traditional dessert of French pastry that was born in the kitchen of “La Maison Tatin” located in Lamotte-Beuvron at the end of the 19th century.
