MINI FRUIT TART CANAPÉS

 

These tiny fruit tarts are ideal as bite-sized canapés. They're both beautiful and tasty, and they're sure to amaze your visitors. Make them ahead of time and assemble them in minutes using my pantry.

 

 

 Ingredients

Creme Patissiere

250 ml full fat milk

½ tsp vanilla extract

3 egg yolks

45 g caster sugar

10 g plain flour

10 g cornflour

Tartlets

24 mini pastry cases

soft fruit

 

Creme Patissiere Preparation Instructions

Warm the milk and vanilla in a saucepan over low heat. Gently heat the liquid until it is barely simmering.

 

Whisk the egg yolks, sugar, and flours together in a mixing dish with an electric whisk until light and creamy.

 

To the egg, flour, and sugar, add one-third of the heated milk mixture. Combine everything in a mixing bowl.

 

Combine the resultant mixture with the remaining milk in the pot. Gently heat, stirring constantly, until the custard thickens and coats the back of a wooden spoon.

Allow the custard to cool before serving. Refrigerate until ready to construct the tiny fruit tarts, either in a piping bag or with cling film pressed to the top.

How to Make Mini Fruit Tarts

 

Fill the tart shells halfway with the crème patissiere.

 

Serve the tartlets topped with soft fruit. Serve immediately garnished with mint leaves.