Cream-filled Tarts Recipe
Make Cream-filled Tarts Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tart Shells (makes 12 small tarts)
Vanilla Pastry Cream Filling
Finishing / Garnish
Method
Tart Shells (makes 12 small tarts)
- 1
Make the dough
In a mixing bowl combine 2 cups all-purpose flour, 2 tablespoons granulated sugar, and 1 teaspoon fine sea salt. Add 10 tablespoons cold, cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 2
Bind and chill
Whisk 1 egg yolk with 3 tablespoons ice water. Drizzle over the flour-butter mixture and gently mix with a fork until the dough just comes together. Press into a flat disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).
- 3
Roll and shape
Preheat oven to 375°F (190°C). Lightly flour a work surface and roll dough to 1/8-inch thickness. Cut twelve 4-inch rounds (or fit to 12 small tart pans). Gently press rounds into tart pans, trim edges, and prick bottoms lightly with a fork. Chill lined tart pans in refrigerator for 15 minutes to prevent shrinking.
- 4
Blind-bake
Line each shell with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 12–15 minutes until edges are set. Remove parchment and weights and bake another 5–7 minutes until golden and cooked through. Let shells cool in pans on a rack; once cool, remove from pans to finish cooling completely.
Vanilla Pastry Cream Filling
- 5
Warm the milk and vanilla
If using a vanilla bean, split it lengthwise and scrape seeds into 2 cups whole milk, then add the pod. Heat the milk over medium heat until it reaches a gentle simmer (small bubbles at the edge). Remove from heat and let steep for 10 minutes to infuse. If using 1 teaspoon vanilla extract, skip the steep and add extract later.
- 6
Whisk yolks with sugar and cornstarch
In a medium bowl whisk 4 large egg yolks with 2 tablespoons granulated sugar until pale. Whisk in 3 tablespoons cornstarch until completely smooth and no lumps remain.
- 7
Temper and thicken
Remove vanilla pod from the milk (if used). Slowly pour about 1/3 of the hot milk into the yolk mixture in a thin stream while whisking constantly to temper the yolks. Continue pouring the rest while whisking. Return the mixture to the saucepan and cook over medium-low heat, whisking constantly, until it thickens and comes to a gentle boil (about 2–4 minutes). Boil for 30 seconds while whisking to cook out cornstarch flavor.
- 8
Finish the cream
Remove from heat and whisk in 2 tablespoons unsalted butter and a pinch of salt. If using vanilla extract, add 1 teaspoon now. Transfer the pastry cream to a clean bowl, press plastic wrap directly onto the surface to prevent a skin, and cool to room temperature. Then refrigerate until fully chilled, at least 2 hours.
- 9
Whisk before using
Once chilled, whisk the pastry cream vigorously for about 30 seconds to loosen and make it smooth and pipeable. If too thick, whisk in 1–2 tablespoons milk to reach desired consistency.
Assembly & Garnish
- 10
Fill the tarts
Spoon or pipe the chilled pastry cream into each cooled tart shell, filling to just below the rim (about 2–3 tablespoons each). Smooth the tops with an offset spatula if needed.
- 11
Garnish
Dust tarts lightly with 2 tablespoons powdered sugar. Arrange fresh berries on top of each tart (approximately 1–2 berries or a small cluster per tart) and add a mint leaf if using. Chill assembled tarts for 15–30 minutes before serving to set.
- 12
Storage
Store tart shells filled with pastry cream in the refrigerator for up to 2 days. For longer storage, keep baked shells and pastry cream separately (shells at room temperature in an airtight container for 2 days; pastry cream refrigerated up to 3 days). Fill tarts just before serving for best texture.