As the afternoon sun dipped low, casting a golden hue across my kitchen, I found myself reminiscing about the vibrant fruit tarts my grandmother used to make during the summer months. Her secret was a dash of love and a medley of seasonal fruits, creating a delightful balance of flavors and colors that danced on the palate. Inspired by those sun-kissed memories, I decided to craft a modern twist on her classic recipe, incorporating zesty citrus and luscious berries that would make anyone’s taste buds sing.
These Exquisite Citrus and Berry Fruit Tarts are not only a feast for the eyes but also a celebration of fresh ingredients that come together harmoniously. Perfect for a summer gathering or a cozy afternoon tea, they are sure to transport you back to those cherished moments in the kitchen.
Ingredients
For the tart crust:
• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ½ cup unsalted butter, softened
• 1 large egg yolk
• 1 teaspoon vanilla extract
• Pinch of salt
For the citrus pastry cream:
• 2 cups whole milk
• ½ cup granulated sugar
• 4 large egg yolks
• 2 tablespoons cornstarch
• Zest of 1 lemon
• Zest of 1 orange
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh orange juice
• 2 tablespoons unsalted butter
For the fruit topping:
• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup kiwi, peeled and sliced
• 1 cup mandarin oranges, drained
• Mint leaves for garnish (optional)
Instructions
Begin by preparing the tart crust. In a mixing bowl, combine the flour, powdered sugar, and salt. Then, add the softened butter and mix until the mixture resembles coarse crumbs. Incorporate the egg yolk and vanilla extract, mixing until it forms a dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
Once chilled, preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about ¼ inch thick. Gently press the dough into tartlet pans, trimming off any excess. Prick the bottom with a fork to prevent bubbling, then bake for 15-20 minutes or until golden. Allow the tart shells to cool completely.
While the crusts cool, prepare the citrus pastry cream. In a saucepan over medium heat, combine the milk and half of the sugar. In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth. Once the milk is simmering, slowly pour it into the egg mixture while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens and bubbles. Remove from heat and stir in the lemon zest, orange zest, lemon juice, orange juice, and butter. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until cool.
Once the pastry cream has cooled, it’s time to assemble the tarts. Spoon the luscious citrus pastry cream into each tart shell, smoothing it out evenly. Arrange the sliced strawberries, blueberries, kiwi, and mandarin oranges atop the cream in a beautiful, colorful pattern.
For a touch of elegance, garnish with fresh mint leaves before serving. These tarts are best enjoyed chilled, allowing the flavors to meld and the cream to set beautifully. Each bite is a burst of sunshine, transporting you to a joyful summer day, right in your own kitchen.