Mini Fruit Tarts

I made mini fruit tarts before, but not this tiny. These can be eaten in one bite, a little bigger than the size of a quarter. I made 70+ tart shells from the dough, which is enough for a 9 inch tart shell. I made these mini fruit tarts for my fiance's co-workers. They were a complete hit!

So the recipe for the original fruit tarts can be found here. Make the dough and pastry cream, then follow the directions below to make them extra miniature. If you don't have a food processor, you can cut the butter into the flour using a pastry cutter.

Preheat the oven to 375 F.

After chilling the dough for 2 hours, roll the dough out on lightly floured surface to 1/8 inch thick. Using rolling pin bands will help make the dough thickness even throughout. 

Use a 2 inch round cookie cutter with scalloped edges to cut out several small shell pieces. Flip a miniature muffin pan upside down. You will be using the back of the muffin pan to shape the shells. Place one shell piece on each muffin-hill. Try to center it in the middle.

Bake for 5 - 7 minutes, or until light golden. Remove baked shells, and repeat with remaining dough.

Proceed by filling each shell with a small amount of pastry cream and decorate with fruits. Enjoy!

 The recipe for the original fruit tarts can be found here.

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