for the topping
- small fruits such as strawberries, blueberries, raspberries, grapes or even melon balls (I used half of large
- strawberry and 3 blueberries for each tartlet)
- fresh mint leaves to decorate – optional
- 1 kg ready custard or you can make your own using recipe for cream from Napoleonka / Kremówka – Polish Custard Cream Pie
for sweet short crust pastry
- 3¾ cup plain white flour
- 300 g unsalted butter (cold, chopped)
- ¾ cup golden caster sugar
- 3 – 4 egg yolks (I used 3 large yolks)
- 4½ tbs natural yogurt or soured cream
- 36 mini tart tins (5 cm wide) or 3 muffin trays (12 slots each)
- To prepare short crust pastry in a mixing bowl combine flour, butter, sugar yolks and some of the yogurt.
- Knead the dough with your hands till it creates smooth dough and is not falling apart any more.
- Add rest of the yogurt if necessary. Place in the fridge for about an hour.
- In meantime prepare fruits and mint leaves, wash them, drain and leave aside to dry.
- Take out pastry from the fridge, divide into 36 pieces, fill each tin (bottom and sides) with the pastry.
- Prick bottom of each tartlet with fork and place it in preheated oven to 170°C (338°F) until golden brown.
- Take them out from the oven and let cool down completely, then remove from the tins.
- Fill each tartlet with custard, top with fruits.
- Chill in the fridge for some time before serving.
- In the last moment optionally decorate with mint leaf.
Makes 36 tartlets.
Instead of baking all 36 tartlets you can bake them gradually.
Prepared pastry can wait in the fridge for a day or two, until you are ready to use it.
Shortcrust pastry can also be friezed but I have never tried it yet myself.