This is a sponsored campaign with Halos. All opinions are my own.
Fresh fruit naturally has its own sugars so making a dessert with them can help you get that sugar fix and also keep you eating healthy at the same time! I used four of my favorite fruits to put the final touch on these delicious mini tarts. Blueberries, strawberries, kiwi and Halos mandarins all together made the perfect amount of sweetness in every bite!
1-1/2 cups unbleached flour
⅓ cup powdered sugar
¼ teaspoon salt
½ cup butter (1 stick), chilled
1 egg yolk
1 tablespoon heavy cream
2-3/4 cups milk
⅔ cup sugar
¼ cup cornstarch
⅛ teaspoon salt
4 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
¼ cup currant jelly
Combine flour, sugar and salt in food processor. Cut butter into 8 slices and add to flour, pulsing several times until mixture resembles oatmeal. Add egg yolk mixed with cream. Pulse until all ingredients are moistened. Then allow machine to run a few seconds until dough starts to stick together. Press dough into a roll like refrigerated cookie dough. Wrap in plastic and chill 30 minutes. Spray molds generously with Baker’s Secret. If using silicone molds, no greasing is necessary. Slice roll of dough into 12 pieces. Using a rolling pin, roll dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into mold with fingers being careful to keep thickness consistent. Use a knife to trim off any extra at the top. Freeze for at least 30 minutes. Place frozen tart shells on cookie sheet and press a small square of foil down into each crust that molds to shape of crust. Bake at 400 degrees for 10 minutes. Remove foil and continue to bake until golden brown, usually about 3-4 minutes.
Add milk, sugar, cornstarch, salt, and egg yolks, (in that order) to blender. Blend 5 seconds and pour into 2-quart glass microwave-safe bowl. Microwave 6 minutes on HIGH, whisking until smooth after 3 minutes, then every minute thereafter. Add butter and vanilla and whisk until smooth.
Fill each baked tart shell with cream filling. Top with blueberries, strawberries, Halos mandarins, and kiwi. Melt ¼ cup currant jelly and use a brush to dab some shininess on each piece of fruit.
These turned out so good that I was lucky enough to get a picture before my family devoured them! And since I made a batch, I froze some of them so everyone can have them later too!