Mini fruit tarts: A Professional Pastry Shop Secret at Home
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Mini Tarts with Skyr Cream, Pears, and Cashews
- Vegetarian
- Difficulty: Average
- Prep time: 40 min
- Cook time: 20 min
- Makes: 5 pieces
PRESENTATION
The mini tarts with Skyr cream, pears, and cashews are a delicious dessert, tasty and wholesome, made with a classic base of shortcrust pastry used for homemade tarts, and a filling with captivating flavors that will win you over with its fresh taste and inviting aromas. These crumbly shells hold a velvety cream that is easy and quick to prepare cold. For garnish, we will surprise you with a dice of juicy pears scented with cinnamon. Isn't your mouth watering already at the sight of this sweet? Come and discover our appetizing recipe!
INGREDIENTS
- Ingredients for the pastry
- Type 00 flour 1 ¼ cup (150 g)
- Sugar 0.4 cup (75 g)
- Eggs 1.9 oz (53 g) - (1 medium)
- Fine salt 1 pinch
- Vanilla extract 1 tsp
- Butter 2.6 oz (75 g) - cold
- for the cream
- Mascarpone cheese 0.67 cup (150 g)
- Powdered sugar 1.75 oz (50 g)
- Skyr 1 ¼ cup (300 g)
- for the pears
- Bartlett pears 0.9 lb (400 g)
- Brown sugar ¼ cup (50 g)
- Cinnamon sticks 1
- Cashews 0.3 cup (50 g)
- Mint to taste
Preparation
How to prepare Mini Tarts with Skyr Cream, Pears, and Cashews
To prepare the Mini tarts with Skyr cream, pears, and cashews start with the pastry. Pour flour, sugar 1, cold butter 2, and a pinch of salt 3 into a bowl.
Knead quickly with your hands, finally add the vanilla extract 4 and the egg 5. Knead until well combined 6.
Cover with plastic wrap 7 and let it rest in the fridge for at least 30 minutes. In the meantime, work on the pears. Wash and dice the pears 8. In a pan, add the pears, sugar 9,
and cinnamon stick 10, let it cook over low heat for about 15-20 minutes 11. Toast the cashews in a pan 12.
Once toasted 13, chop them 14. Roll out the pastry to a thickness of about 1/4 inch 15.
Cut out discs with a 4.5-inch diameter cutter 16 and place the obtained discs onto 4-inch tart molds 17. With the leftover pastry, continue making the rest of the tarts, you will get 5 pieces. Prick the base of the tarts with a fork 18.
Bake in a preheated oven for 20 minutes at 356 °F 19. Once baked, let the tarts cool 20. Work on the cream: in a bowl, mix mascarpone and powdered sugar 21.
Add the Skyr 22 and mix to combine 23. Transfer the cream into a piping bag with a star nozzle. Pipe dollops of cream onto the mini tarts 34.
Garnish with the cooked pears 25, crumbled cashews, the pear juice, and some mint leaves 26. The Mini tarts with Skyr cream, pears, and cashews are ready to be enjoyed 27.
Storage
Tip
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