Mini Fruit Jam Tartlets

Name: Mini Fruit Jam Tartlets
Ingredients: 1 egg; 9 oz unsalted butter (250 grams); 1 cup sugar (about 200 grams); 4 cups all-purpose flour (about 500 grams); 1 packet baking powder (about 0.5 oz or 15 grams); 1 packet vanilla (about 2 teaspoons or 8 grams); 2 cups milk (about 500 ml); 1/2 cup all-purpose flour (about 65 grams); 3/4 cup sugar (about 150 grams); 1 egg; 2 packets vanilla (about 4 teaspoons or 16 grams); 7 oz heavy cream (200 grams); 1/2 jar mixed fruit jams: strawberry, kiwi, and apricot

Roula Voulga @roulavoulga

Xanthi

Mini Fruit Jam Tartlets

Roula Voulga @roulavoulga

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Ingredients

Dough
1egg
9 ozunsalted butter (250 grams)
1 cupsugar (about 200 grams)
4 cupsall-purpose flour (about 500 grams)
1 packetbaking powder (about 0.5 oz or 15 grams)
1 packetvanilla (about 2 teaspoons or 8 grams)
Cream Filling
2 cupsmilk (about 500 ml)
1/2 cupall-purpose flour (about 65 grams)
3/4 cupsugar (about 150 grams)
1egg
2 packetsvanilla (about 4 teaspoons or 16 grams)
7 ozheavy cream (200 grams)
Topping
1/2 jarmixed fruit jams: strawberry, kiwi, and apricot

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Steps

1

Mix all the dough ingredients together. Let the dough rest in the refrigerator for 30 minutes. Shape the dough into small balls and press them with your fingers into silicone mini muffin molds. Bake at 350°F (180°C) until golden, then let them cool.
2

Mix the flour, sugar, egg, and vanilla with 1 cup of the milk. Bring the remaining milk to a boil.
3

Once the milk boils, pour in the mixture through a strainer to remove any lumps, stirring constantly until it thickens.
4

Let the cream cool completely in the refrigerator. Whip the heavy cream until it forms stiff peaks. Beat the chilled cream filling until fluffy, then fold in the whipped cream.
5

Fill the tartlets with the cream and top with your choice of three different fruit jams in any pattern you like.