I am too excited for Molly’s wedding. She’s one of the very best food stylists and I’m so certain her wedding will be one of those stunning parties that comes to life effortlessly, filled with her own personal style. Everyone at Eat Boutique wishes Molly the happiest marriage filled with so many sweet moments, as sweet as these beautiful Sweet Summer Tartlets. We love you, Molly!
It’s hard to believe, but I’m getting married in September, just over three months away! I don’t know where the time goes. We’re only having an eight month-long engagement, but still, the time has flown. With so much to plan, I suppose, it’s no wonder. But there has been a lot of time with family and friends that has helped us slow down and enjoy the process.
This month, I had my bridal shower; another happy excuse for champagne, sweets and a celebration! But most importantly, it was a time to be surrounded with the ladies I love the most. So what could I do to show my appreciation and love? Bake something for them, of course!
I wanted something delicate and girly, light and springy, something that felt of the season and refined for our afternoon shower. So I made an oldie but a goodie, with a few twists thrown in for good measure: fruit tartlets. The pastry cream was lightened with a bit of whipped cream, and the crust was jazzed up with toasted hazelnuts giving it a nutty, earthy flavor. All together- heavenly.
MORE: Another show-stopping dessert is Denise’s Fluffy White Cake, decorated with pansies and violas.
Feel free to top with your favorite or whatever is in season. Picking up on the lovely colors of our decorations and dessert plates, I went with a few different fruits- red raspberries, white raspberries, blueberries and cherries. All delicious.
The beauty of this recipe is that the pastry cream may be made 1 or 2 days in advance. Even the tart shells can be assembled and chilled the day before. Simply bake off them off the day you will be serving them. When ready to fill, finish the filling by folding whipped cream into the chilled pastry cream and the tarts will come together in no time- and with hardly any dishes!
This just might be my new favorite (hostess-friendly) dessert.
MORE: Our favorite apron for baking adventures is the Fog Linen Blue Apron.
Sweet Summer Fruit Tartlets
- 1 1/2 cups hazelnut meal (may substitute with pecan or almond meal)
- 1 1/2 cups All-purpose flour
- 2/3 cup sugar
- 1/2 tsp salt
- 2 sticks unsalted butter, melted
- 2 cups whole milk
- 1/2 vanilla bean, scraped
- 1/4 teaspoon salt
- 3 tablespoons cornstarch
- 1/2 cup sugar
- 2 large eggs
- 3 tablespoons unsalted butter
- 2 cups heavy cream, very cold
- assorted fruit and berries, for topping
- Preheat the oven to 350ºF. Whisk together the dry tart shell ingredients. Stir in butter and mix until incorporated. Evenly divide amongst the tart pans (you’ll want the non-stick kind with removable bottoms.) Place on a baking sheet and bake until lightly golden, about 18 minutes. Transfer to a cooling rack and let cool about 5 minutes, then remove the tart shells from the pans and let cool completely on the rack.
- To make the pastry cream, place the milk, vanilla seeds and bean, and salt in a heavy bottomed saucepan. Bring to just under a boil over medium-high heat, taking care to stir with a wooden spoon every few minutes to make sure the milk solids do not scorch on the bottom of the pan.
- Meanwhile, in a medium bowl, whisk together the cornstarch and sugar. Add the eggs and whisk until smooth. Slowly add some of the milk mixture into the egg mixture, whisking constantly as you go. Add about half of the milk mixture, then transfer back to the saucepan. Place back over medium heat and cook until the mixture is visibly thickened and coats the back of a spoon. In order for the cornstarch to cook and thicken fully, the mixture must come just to the boiling point. However, you only want to see a few small bubbles. If the mixture is allowed to fully boil you will curdle the cream.
- Pour the pastry cream through a fine sieve. Let cool about 5 minutes, stirring occasionally to prevent a skin from forming and help release the heat. Add the butter, 1 tablespoon at a time, until incorporated. Place a piece of plastic wrap directly on top of the pastry cream and let cool completely. Transfer to the refrigerator and chill, at least 5 hours or up to overnight.
- To finish the tartlets, whip the heavy cream until you have soft peaks. Add about 1/3 of the whipped cream to the pastry cream and gently fold to combine. Add the rest of the whipped cream and gently fold until fully incorporated.
- Spoon the cream into the tart shells and top with assorted berries. Finished tarts maybe be kept in the refrigerator for up to 3 hours before serving. Tarts are best the day they are assembled.
Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic Studio. Follow Maggie Battista on Instagram.