Mini Tartlets Recipe

Make the dough

In a large bowl, whisk together the 2 cups of all-purpose flour, 2 teaspoons granulated sugar and 1 teaspoon fine salt. Cut 3 tablespoons of cold unsalted butter into small cubes and, using a pastry cutter or fingertips, rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Bind the dough

Whisk the egg yolk with 3 tablespoons of cold water. Sprinkle the liquid over the flour/butter mixture and gently mix with a fork until the dough just comes together. Do not overwork; it should be slightly shaggy but cohesive.

Chill

Turn the dough onto a lightly floured surface, press into a flat disk, wrap tightly in plastic, and refrigerate for at least 30 minutes (up to 2 hours).

Form tartlets

Preheat the oven to 350°F (175°C). Lightly flour a work surface and roll the chilled dough to about 1/8-inch (3 mm) thickness. Using a 3-inch round cutter, cut circles and gently press each into a greased mini tartlet pan or mini muffin tin, ensuring even thickness and trimmed edges. Re-roll scraps as needed to reach ~24 shells.

Dock and chill

Prick the bottoms lightly with a fork (or line with parchment and fill with baking beans for blind-baking). Chill shells in the tartlet pan for 10 minutes while the oven finishes heating; this prevents shrinking.

Blind-bake

If blind-baking with beans: line each shell with parchment and fill with pie weights or dried beans. Bake at 350°F for 12–14 minutes, remove weights and parchment, then bake 4–6 minutes more until edges are golden. If not using weights, bake 12–16 minutes and watch for golden edges. Allow shells to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Heat milk

In a medium saucepan, combine 2 cups whole milk, 1 tablespoon granulated sugar and 1 teaspoon vanilla bean paste or scraped seeds plus pod (if using bean). Heat over medium until just simmering; remove from heat and discard vanilla pod if used.

Mix yolks and starch

In a separate bowl, whisk together 4 large egg yolks with 3 teaspoons cornstarch until smooth and slightly pale.

Temper eggs

Slowly whisk about 1/3 cup of the hot milk into the yolk mixture to warm it (tempering). Then pour the yolk mixture back into the saucepan with the remaining milk, whisking constantly.

Thicken

Return saucepan to medium heat and cook, whisking constantly, until the mixture thickens and bubbles gently and reaches a custard consistency (about 2–4 minutes). Once thickened, cook for 30 seconds more while whisking.

Finish pastry cream

Remove from heat and whisk in 2 tablespoons unsalted butter until smooth. Transfer the pastry cream to a clean bowl, press plastic wrap directly onto the surface to prevent a skin, and chill in the refrigerator for at least 2 hours until fully set.

Prepare chocolate ganache (optional)

If using chocolate topping: place 4 ounces finely chopped dark chocolate in a heatproof bowl. Heat 1 tablespoon heavy cream until steaming (do not boil) and pour over chocolate. Let sit 1 minute, then stir until smooth to form a glossy ganache. Cool slightly until spreadable.

Warm lemon curd (optional)

If using lemon curd, spoon it into a small bowl and stir to loosen; you may warm briefly in the microwave (10–15 seconds) to make it easier to pipe, but do not overheat.

Fill tartlet shells

Using a piping bag or spoon, fill each cooled tartlet shell about 3/4 full with chilled pastry cream (or lemon curd for curd-topped tartlets). Smooth the tops lightly with the back of a spoon.

Top and finish

Arrange chosen toppings: place fresh berries on cream-filled tarts (1–2 raspberries or a few blueberries per tart), sprinkle toasted sliced almonds on curd or cream tarts as desired, or spread a thin layer of ganache and allow to set. Dust some tartlets lightly with powdered sugar and finish selected ones with a small mint leaf for garnish.

Serve

Chill assembled tartlets for 15–20 minutes to set toppings (longer if using ganache). Serve within 1–2 days for best texture and freshness. Keep refrigerated.