Mini Fruit Tarts (Egg- Free) Recipe
These egg-free mini fruit tarts have perfectly crispy, buttery crust, creamy filling and fresh, vibrant fruits. Which makes them great for all events, be it a casual get-together or a fancy celebration. And while it's a classic dessert, this recipe treated me to a dairy-free, egg-free filling option as well, for either those with dietary restrictions or anyone just wanting a lighter take on something I know and love.
Why You’ll Love This Recipe:
Eggless: The tart crust and filling contain no egg at all, so it is an excellent choice for those with dietary restrictions.
Versatile: You can use any type of fresh fruit you want, from berries to citrus, so these tarts are adaptable.
Crispy, creamy and fruity: all are slight variations on same flavor, so just what is fresh in season.
Easy to Make: This recipe is easy despite its fancy look and perfect for any home baker.
Ingredients:
For the Tart Crust:
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter (or vegan butter for a non-dairy version), cold and diced
2 tablespoons very cold water (more as needed)
For the Egg-Free Creamy Filling (Pastry Cream):
1 cup plant milk of choice (almond, soy, coconut, etc.)
1/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon vanilla extract
2 tablespoons vegan butter (or butter if not vegan)
1 tablespoon coconut cream (for added richness, optional)
For the Fruit Topping:
Berries (strawberries, raspberries, blueberries, blackberries)
Sliced kiwi
Mango or peach slices (optional)
Apricot jam or fruit glaze (optional, for glazey finish)
Step-by-Step Instructions:
Make the Tart Crust:
In a medium bowl, whisk together flour and sugar. Cube the cold butter (or vegan butter) and add to the mix.
Using your fingers, a pastry cutter or a food processor, work the butter into the flour until the mixture resembles coarse crumbs.
Add the ice-cold water gradually, bringing the dough together with mixing, until the dough begins to come together. Depending on the consistency, you might need to add a bit of additional water.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes so that it’s easier to work with.
Step 1: Preheat the Oven and Prepare the Tart Shells:
Oven preheat – 350°F (175°C)
Once the dough has chilled, roll it out on a lightly floured counter to about 1/8 inch thick.
Use a round cookie cutter or the top of a glass to cut circles that will fit your mini tart pans. Press the dough into the pans, and trim the edges of the dough as needed.
Poke the bottoms of the tart shells with a fork so that air bubbles will not form while baking.
Bake the tart shells for 12-15 minutes or until golden. Allow the shells to cool completely.
Prepare the Egg-Free Pastry Cream:
In a medium saucepan, add the almond milk, sugar and cornstarch, and whisk to combine. Broil, stirring continuously until the mixture thickens (or around 5-7 minutes).
When thickened, remove from the heat and add the vanilla extract, vegan butter and coconut cream (if using). The butter will melt during baking, which is what will make the filling silky smooth.
Make sure the pastry cream is completely cool before using it to fill the tart shells.
To Assemble the Mini Fruit Tarts:
Once the tart shells and pastry cream are cool, spoon or pipe the filling into each tart shell, filling them generously full.
Top each tart with the fresh fruit. Use a medley of fruits such as sliced strawberries, blueberries, kiwi and a few slices of mango for color.
microwave apricot jam or fruit glaze and brush it over the top of the fruit, if you like, for a nice glossy coat.
Serve and Enjoy:
Refrigerate the mini fruit tarts for 30 minutes or so before serving so the flavors can set.
These mini fruit tarts are egg-free and can be enjoyed as a refreshing dessert or a special treat for any occasion!
Best Tips for Making Mini Fruit Tarts:
Chill the Dough Chilling the tart dough gives it time to firm up, allowing for easier rolling and preventing it from shrinking while baking.
Vegan Butter: If you’d like a completely dairy-free dessert, be sure to use vegan butter in the crust and in the pastry cream.
Type of Fruit: You can use whatever fruits you love best or that are in season. The more colorful the fruits, the prettier your tarts!
Make Ahead: The tart crusts and the pastry cream can be made 1 day in advance. You simply assemble the tarts just before serving.
These mini fruit tarts comes with so many health benefits:
Add antioxidant-rich filling: Fruits such as berries are known to be high in antioxidants, vitamins and fiber.
Dairy-Free & Egg-Free: These mini fruit tarts would be perfect for someone who is dairy or egg free, since the filling is rich and creamy without the use of these common allergens.
Customizable: You can easily change the ingredients for what suits your tastes or to make them healthier (such as replacing regular flour with whole grain flour, or using a dairy-free milk alternative).
Final Thoughts:
They are a beautiful, egg-free dessert for any festive occasion: these mini fruit tarts. With a flaky nutty, buttery crust, smooth and creamy filling and topped with fresh fruit, they’re a treat that’s sure to impress your guests. And because you can top these tarts however you like, you’re sure to make them your own. Not only are they delicious, they’re so creative and fun way to have fruit in a fun and mini portion! Now, sit back and enjoy your homemade, eggless mini tartlets!
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