While we usually have more of a sweet tooth in the winter, this does not completely change when the weather warms up. The only difference is that we normally prefer something a little lighter during spring and summer. Fruity desserts are always an excellent choice for something to satisfy those taste buds. Before you begin, remember that the crust can be tricky to make so you might want to save yourself some time by purchasing ready-made shells.

Ingredients:

  • 2 ¾ cups of milk
  • ¼ cup of cornstarch
  • 4 egg yolks
  • 2/3 cup of sugar
  • 1 teaspoon of vanilla essence
  • 2 tablespoons of butter
  • pinch of salt
  • Fresh or canned fruit of your choice
  • ¼ cup of currant jelly/jam (for the glaze)

Directions:

  • Combine the milk, cornstarch, sugar, salt and egg yolks in a blender and blend for about 5 minutes.
  • Pour the mixture into a microwave-safe bowl and microwave on high for about 3 minutes.
  • Remove from the microwave, whisk and microwave again for 1 minute before whisking. Repeat until the total microwave time is 6 minutes.
  • Add the vanilla essence and butter before whisking together until smooth.
  • Prepare your tart crusts and fill them with the vanilla mixture.
  • Top off each mini fruit tart with fruit of your choice. Remember, canned fruit will hold up better than fresh. Berries should be thoroughly inspected before use and grapes should be cut in half. Other great options include oranges, kiwi and even passion fruit. Avoid fruits that may become oxidized such as apples, pears and bananas.
  • Top with some current jelly or even transparent gelatin to hold it all in place.
  • Store in the fridge and consume that same day.

It is good to remember that, because this mini fruit tart recipe includes dairy and eggs, they should not be kept more than 24 – 36 hours after they are made. Not only can the dairy products start to turn bad, but the pie crust will also start to become soggy.