I’m thrilled to talk about love today. Not my love, but other’s love – young love. To the surprise of both families and their friends, my best friend’s daughter eloped last month. I couldn’t be prouder for the happy couple; they did things in their own style, traditions that mean nothing to them be damned. Auntie Julie approves of any system-bucking in the name of Love! The parents of the newlyweds are hosting a “ring ceremony” in two weeks. I’m not exactly sure what a “ring ceremony” is, but I have an inkling it’s a sort of olive branch from the couple to their families for eschewing the expected. As a guest, I imagine it’s a kind of wedding-lite.
My friend asked me to make six dozen fruit tartlets for the occasion – the new bride’s favorite dessert. It’s an honor – I’m happy to be able to use my talents in such a special way. I’ve been around since the beginning – watching a little girl blossom into an independent woman who knows her own mind – and especially her own heart. I worked on the recipe this weekend (and last) and finally (after three crust versions, two pastry crème versions, and both white and dark chocolate) decided on this recipe.
Congratulations to the happy couple!
Mini Fruit Tartlets
- Shortbread Pastry Shells
- 5 ⅓ cups All-purpose flour
- 1 ¼ cups sugar
- 1 ½ teaspoons salt
- 1 Tablespoon lemon zest
- 5 sticks unsalted butter, melted (Yikes!) Vanilla Pastry Crème
- 4 cups whole milk
- ¾ cup sugar, divided
- ¼ teaspoon salt
- 2 whole eggs
- 4 egg yolk
- 6 Tablespoons corn starch
- ¼ cup unsalted butter
- 1 Tablespoon vanilla Fruit Tartlets
- Assorted fruit, sliced and berries
- 8 oz. white chocolate
- Apricot jam
- Make pastry shells: Whisk together flour, sugar, salt and lemon zest. Add melted butter and stir together until a soft dough forms. Separate dough into 4 disks, wrap in plastic wrap and rest at room temperature for 30 minutes. Roll dough between two pieces of waxed paper, sprinkling with flour as needed to avoid sticking, to a thickness of 1/8th inch, cut with 3” round cutter and gently place in the bottom of muffin tins (the dough is soft). Chill for 10 minutes. Bake at 350 degrees for 12-14 minutes. Cool and remove from tins.
- Make Pastry Crème: Heat milk, half the sugar and salt on stovetop. Blend cornstarch and remaining sugar in a bowl. Add eggs and yolks to sugar mixture. Pour hot milk over eggs slowly to temper. Pour mixture back into saucepan. Add butter and vanilla and bring to a simmer while continuously whisking. Cook over low to medium low heat until thickened. Scrape pastry crème into a shallow pan, cover with plastic wrap touching surface of pastry crème, and chill.
- Make Tartlets: Melt white chocolate by zapping it in the microwave for 30 seconds to 1 minute. Spread a small bit of chocolate on the bottom of each tartlet shell. Scoop pastry crème into a pastry bag and pipe into tartlet shells. Decorate with fruit. Warm Apricot jam in microwave 30 seconds to 1 minute. Sieve jam and brush over fruit. Chill until ready to serve.