I’m back! I’ve resurfaced for air now that work is quieting down. Phew! I made these cute buggers back for Easter, and I took a little shortcut to make them even easier. I used sugar cookie dough for the bottom and it made them come together so quickly! I baked the cookie base the night before and whipped up the pastry cream.
Sugar Cookie Fruit Tarts
refrigerated sugar cookie dough
1 1/2 cup heavy cream
1/2 cup sugar
1/4 cup flour
1/4 teaspoon salt
4 egg yolks
1 teaspoon vanilla
1 teaspoon light colored jelly (apricot, marmalade, apple, peach)
Warm the milk over medium low heat until it steams, but doesn’t boil.
Whisk together the sugar, flour, salt and egg yolks into a paste. (I used a stand mixer.) Add in a little of the milk and keep mixing. Pour in the rest of the milk slowly while mixing.
Pour it back into the pot and warm over low. Stir while it cooks and thickens. Don’t let it boil!
Spoon through a mesh strainer to strain any lumps out.
Refrigerate at least an hour, or until ready to serve. Lay a piece of plastic wrap ontop of the pastry cream so the top doesn’t form a pudding skin.
Bake the cookie into cups by pressing into muffin tin cups. Allow to cool then spoon the pastry cream into the cookie cups.
Top with berries or sliced fruit.
Then, brush with some jelly, microwaved for 10 seconds.
So cute! The pastry cream is light and tasty. I was glad for the cookie crunch and a little fruit for freshness. They’re cute as mini cups but would be pretty in a springform or tart pan.
I made these for Easter brunch along with Sausage, Egg, & Cheese Everything Bagel Bake. These worked well together since I had egg whites left from the pastry cream!