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Easy Cream Tarts

Easy cream tarts filled with a delicious vanilla custard cream and fruits……Fresh and delicious ….Ideal recipe for this spring time…

Tart shells :

Preheated oven at 160°C – 17-18 min

For the tarts dough : mix in a medium bowl 250 gr butter (room temperature) 7 gr salt , a pinch of vanilla powder (extract) and 500 gr flour until you achieve a sand texture.
Then , incorporate 2 eggs and at last 250 gr sugar , confectioners sugar is better but it works also with granulated sugar (i used it so you have the proof :-))
At this point you can add( for more flavor ) half lemon/orange zest if you want.
Knead the dough into a ball , cover with some cling film and put it to rest in the refrigerator for at least 30 min-1 hr (if you prepare it the day before and leave it all night in the fridge it will be way easier to work with it)
Remove from the fridge and prepare your tarts with tarts shell rings (as seen in the video below) or you can use traditional tarts molds.
After you placed the dough in your ring/mold use a fork to poke the bottom of each tart.
If they are too sticky place the rings /molds in the fridge for 15-30 min.
Bake in a preheated oven at 160°C for about 17 -18 min until they have a nice golden color.
Let them cool down completely before filling them with custard cream or a vanilla chantilly cream.
Decorate with your favorite fruits : berries, strawberries, kiwi ,peach etc
For that shiny ,,pastry shop look” you can add some instant gelatin….(for the preparation you just have to mix a few tbs with water)
Place them in the fridge (you can conserve them for 2-3 days )
Enjoy your fruit cream tarts with a cup of tea or coffee.

Pastry cream preparation :
1.Pour 400 ml milk in a saucepan add one lemon zest , 1 tbs vanilla flavor and boil for 1 min on medium-low heat.
2.In a medium bowl whisk 2 egg yolks with 4 tbs sugar and 2 tbs flour until well blended.
Gradually add the boiled milk into the yolk mixture stirring continuously.
Pour the mixture again in the saucepan over medium – low heat and whisk the cream as it heats until it gets dense.
At this time you can add 30 gr butter (optional)
Place the cream into a clean bowl and cover with cling film, make sure you place it directly on top (this will prevent a skin from developing.)
Let the cream cool down room temperature and then in the refrigerator before using it to fill your easy cream tarts.
video preparation here pastry cream