Mini Fruit Tarts

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    24
  • Calories icon
    Calories
    131
based on 3 ratings

These mini fruit tarts are filled with vanilla pastry cream inside a homemade buttery pastry and topped with fresh fruit of your choice. Perfect for an afternoon tea treat.

recipe updated Dec 10, 2024

Ingredients

  • Butter icon
    Butter
    125 g
  • Strawberries icon
    Strawberries
    200 g
  • Egg yolk icon
    Egg yolk
    80 g
  • Caster sugar icon
    Caster sugar
    130 g
  • All purpose flour icon
    All purpose flour
    265 g
  • Milk icon
    Milk
    500 ml
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Egg icon
    Egg
    1
  • Raspberries icon
    Raspberries
    150 g
  • Blueberries icon
    Blueberries
    50 g
  • Mint leaves icon
    Mint leaves
    as needed
  • Icing sugar icon
    Icing sugar
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Medium bowl
  • kCook icon Jug
  • kCook icon Lightly floured surface
  • kCook icon Mini muffin pan - 24-hole
  • kCook icon Piping bag

Step preview

  1. Attach the Creaming Beater
  2. Add egg yolk, caster sugar and all purpose flour to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Mix with splashguard fitted - 30 sec, Speed 1
  5. Then add milk and vanilla extract to the Cooking Chef XL Bowl
  6. Mix with splashguard fitted until combined - 30 sec, Speed Min
  7. Cook with splashguard fitted - 7 min, 85°C, Speed Min
  8. Transfer content of Cooking Chef XL Bowl to medium bowl
  9. Cover with plastic wrap
  10. Chill in fridge until completely cool
  11. Clean Cooking Chef bowl
  12. Attach the Creaming Beater
  13. Add all purpose flour and butter to the Cooking Chef XL Bowl
  14. Mix with splashguard fitted - 1 min, Speed Min
  15. Add caster sugar and egg to a clean jug
  16. Mix until combined
  17. Pour sugar mixture into Cooking Chef XL Bowl
  18. Mix with splashguard fitted until dough forms - 30 sec, Speed Min
  19. Remove the dough from the bowl
  20. Wrap with plastic wrap
  21. Chill in fridge - 20 min
  22. Pre-heat oven - 160°C
  23. Transfer dough to lightly floured surface
  24. Roll out until 2mm thick
  25. Cut into rounds
  26. Transfer shaped dough to mini muffin pan
  27. Prick the pastry with a fork
  28. Line with parchment paper
  29. Fill with baking beans
  30. Bake - 10 min, 160°C
  31. Remove the baking beans and parchment paper
  32. Place the mini tarts back in the oven
  33. Bake - 5 min, 160°C
  34. Remove from oven and let cool
  35. Once cooled, transfer to a tray and set aside
  36. Remove the crème patisserie from the fridge
  37. Transfer cream to piping bag
  38. Pipe cream onto cake
  39. Decorate with strawberries, raspberries, blueberries and mint leaves
  40. Dust with icing sugar
  41. Serve
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