I have made these mini fruit tarts just for my husband's sake, as he loves these tarts. This time, I have added a very delicate touch to these tarts. I have covered the bottom of the tart with chocolate ganache and covered it with pastry cream :) who doesn't love chocolate just in everything! I thought that would enrich the flavour and indeed they were very rich and yummy and my husband loved them...
Mini Fruit Tart
Yield: 6 mini tarts
For the Crust:
1 1/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup (1 stick) very cold unsalted butter, cut into small pieces
2-5 tablespoons ice cold water
For the Pastry Cream:
To make the crust, in a cold, large bowl, mix together flour, salt and sugar. Add in butter pieces and cut into the flour using a pastry blender or the tines of a fork until the crumbs range in size from small to pea-sized.
Sprinkle 2 tablespoons of water over the dough and fold in quickly. Continue folding in one tablespoon of water at a time until the flour and crumbs are just moistened and start sticking together in larger clumps. (Note: You may not use all of the water to achieve this.) Use your hands to pull the dough together and form one disc. Wrap in parchment or plastic wrap and let it rest in the refrigerator for at least an hour.
Roll the dough out on a lightly floured surface and transfer to your pie pan. Bake for 25-30 minutes. Rotate the pan halfway through.