Mini Fruit Tarts

Start by preparing the tart dough. Beat the butter well at room temperature, then add the sugar and beat again, then add the eggs and beat on high speed.

Add the flour, baking powder, salt, and vanilla, then mix until combined. Bring the dough together until a tart dough forms.

Refrigerate for 15 minutes, then shape the tarts: take a small amount of dough for each mini tart mold and press it into the bottom and sides of the mold. Repeat with all the tartlets, then prick the dough in the molds with a fork so it does not puff up during baking.

Bake the mini tart shells in a preheated oven at 170°C until the edges of the dough are lightly golden.

Remove from the oven and let cool.

Prepare the pastry cream. Whisk the ingredients cold very well (except the butter and vanilla), then cook in a saucepan over the heat until it comes to a boil. At that point, add the piece of butter and the vanilla, whisk well, and remove the pastry cream from the heat.

Pour it into a wide bowl, then cover the surface with plastic wrap so a crust does not form on top.

Once it has cooled completely, remove the tart shells from the molds and fill them with the cold pastry cream from the fridge, or fill the mini tarts with the cream and then refrigerate.

Decorate the tarts with fruit pieces and serve chilled from the refrigerator.

Also from Rania, here is Athemlieh

We also recommend trying Raspberry Berry Cheesecake