![]() ![]() ![]() ![]() This creates a barrier and gives the pastries a bit longer life. In the past, we have spread a thin layer of melted chocolate on the pastry shell and let it harden before filling it with pastry cream. These fruit tarts are best served quite soon after assembling as the pastry cream can soften the pastry and eventually turn into a soft pastry shell. So when it comes time to serve you are just assembling them. You can also wash (and slice) your fruit ahead of time. The tart shells can also be made ahead of time, I usually make them the day before and keep them in an air-tight container at room temperature. You can make the pastry cream a day or two ahead of time and just keep it in the refrigerator in an air-tight container. This is also why I love these for parties. You want to plan ahead when making these, it's not like a batch of cookies you can start to finish in 30 minutes. While these are not hard to make, they can be time-consuming. There is something so perfect about the crisp, buttery tart shell, filled with luscious creamy pastry cream and topped with juicy fruit. One of my favorite treats to order at a bakery is a fruit tart. Here we show you how to make mini fruit tarts with step-by-step photos! The best part is you can prep most of it a couple of days in advance! Whether you're entertaining guests or just want a little something sweet, a plate of mini fruit tarts is an elegant dessert that's easy and fun to make. ![]()
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