Ingredients
Equipment
Method
- Heat the whole milk and lemon rind in a saucepan until hot but not boiling.
- In a separate bowl, whisk egg yolks, sugar, and flour until smooth.
- Slowly whisk in the hot milk and vanilla extract.
- Return the mixture to the saucepan and whisk over medium heat until thick.
- Let the pastry cream cool in the fridge until cold.
- Beat the unsalted butter until creamy, then add sugar and lemon zest, followed by the egg.
- Stir in the flour and a pinch of salt, knead lightly, and chill the dough for 30 minutes.
- Roll out the dough, cut circles, and line mini tart pans, then freeze for 30 minutes.
- Bake at 350ºF (180ºC) for 12-14 minutes until golden and cool completely.
- Heat apricot jam, strain it, and brush onto the fruit for glaze.
- Fill cooled tart shells with pastry cream and top with assorted fresh fruits.
- Brush the fruits with glaze and chill the tarts until ready to serve.
Notes
For a dairy-free option, substitute the butter with coconut oil and use almond milk instead of whole milk. Experiment with topping fruits based on what’s in season or your favorites!
