Mini Fruit Tart

Pastry Cream

1. Mix 3 egg yolks and 70 grams (⅓ cup) of granulated sugar in the mixing bowl. 

2. Heat 350 ml (1.5 cups) whole milk and a lemon rind to 130 F. Remove the lemon rind and slowly pour milk into the mixing bowl while whisking. If the hot milk is not poured gradually, egg yolks might scramble. 

3. Finally, add about 30 grams (¼ cup) of flour and a couple of teaspoons of vanilla extract and mix it until the pastry is thick enough. It may take some time, and butter can be added if wanted. 

Crust

1. Add 150 grams (5 ounces) of unsalted butter and 65 grams (⅓ cup) of granulated sugar and beat it until they are mixed.

2. Add 1 egg, a pinch of lemon zest, 240 (2 cups) of all-purpose flour, and a pinch of salt. Then mix until a dough is formed. 

3. Chill the dough for an hour. Don’t forget to wrap the dough with plastic wrap to prevent the dough from getting dry. 

4. Evenly roll out the dough, cut the dough using a dough cutter, and gently shape it using a mold. Remember to apply butter or non-stick spray on the mold to prevent crusts from getting stuck. 

5. Freeze tart shells for half an hour. Meanwhile, preheat the oven to 350F

6. Prick the bottom of shells using a fork to prevent them from puffing up. 

7. After the oven is heated to 360, bake for about 12 - 15 minutes until the outer part of the shell starts to golden up. 

8. Cool it for 20~25 minutes, then carefully take crusts out from the mold

1. Use a piping bag or spoon to put pastry cream into the crusts.

2. Decorate the crust with fruits.