DIY EATS | Exotic Fruit Tartlet

DIY PROJECT, Eats DIY, Home DIY

ispydiy_fruitetart12 ispydiy_fruitetart11ispydiy_fruitetart10 ispydiy_fruitetart4ispydiy_fruitetart5 ispydiy_fruitetart6ispydiy_fruitetart9

I have been having so much fun doing making these baking post, are you all liking them? Let me know in the comments! This one came about because I found out that my local grocery store has an exotic fruit section, and I went crazy buying they coolest looking ones. It was so fun cutting each open, seeing what was inside, and taste testing each one. SO DELISH. Fruit tarts are totally my kinda of dessert, not too sweet and more savory. I asked the amazing Alexis, from Yield Bakehouse, to make the shells and whip up the filling, and then my favorite part was curating the tart! We mixed in a few edible flowers with the fruit, and the final result was almost…ALMOST, too pretty to eat! Recipe after the break…

ispydiy_fruitetartispydiy_fruitetart3 ispydiy_fruitetart1ispydiy_fruitetart2
What You’ll Need
For Crust:
1 cup flour
1/2 tsp salt
6 tbsp. cold butter
4 tbsp. ice cold water

For Filling:
1 cup mascarpone cheese
1 cup heavy whipping cream
2 tablespoons sugar
Exotic fruits (ex: papaya, dragon fruit, gooseberries, starfruit, and pomegranate seeds)

Extras:
Mini tart pans
Rolling pin
Hand mixer
Piping bag

How To:
For Crust:
Preheat oven to 425 degrees.
Mix together flour and salt in medium sized bowl. Cut cold butter into tablespoon slices, then add to the flour mixture. With a pastry cutter, or fork, work mixture until pebble sized crumbs form.

Add in cold water until the mixture pulls together, then form into a ball. Lightly flour your work surface and roll out dough to a quarter inch thickness

Cut out circles from dough for each mini pan, roughly a ½ inch larger than the pan diameter. Then carefully press the dough down into the pan. Trim off any edges along the top with a knife. Make holes along the bottom using a fork. This will keep the pie crust from bubbling up. Then place in the oven for 9-10 minutes, or until golden.

Well the shells are baking, prepare the filling. To start, add the heavy whipping cream to a bowl and mix, on medium speed, until peaks form. This should take roughly 10 minutes. Add in mascarpone cheese and sugar and mix until smooth. Fill a piping bag with mixture and set aside.

Cool pie shells completely. Once cooled, remove from the shells pans, and fill with the mascarpone mixture.

Using the fruits of your choosing, cut into bite sized pieces, and place on top of the filled tart shells.

Enjoy! (Our in our case, take LOTS of pretty photos, then enjoy!)


EXPLORE MORE: DIY PROJECT, Eats DIY, Home DIY

SHARE THE
11

COMMENTS


  1. Sherry says:

    Looks so delicious. Beautiful colors.

  2. Emily says:

    This looks amazing! I don’t know where you are, but where I am, my produce section of the grocery store looks NOTHING like this – and the exotic fruit is so damaged by the time it reaches us 🙁 But – I can tweak this recipe with fruits that are available to me. They look DELICIOUS!

  3. Paige says:

    These fruit tarts look amazing! I need them in my life!

    Paige
    http://thehappyflammily.com

  4. Trina and Tina says:

    These are a work of art! So beautiful!

  5. Michelle says:

    They look super delicious and so colourful!
    https://www.makeandmess.com/

  6. Sarah says:

    These look great! Perfect for an afternoon snack 🙂
    http://www.gardeningserviceswatford.co.uk/

  7. Emmy says:

    K this is the most beautiful food.
    emmyjake.com

  8. Vicky Sullivan says:

    What a great spring treat!

    xo,
    Vicky
    http://www.aspiringsocialite.com/

  9. Vanna says:

    I love it! It’s so pretty. I think it’s the perfect thing to bring to a pot luck or morning tea.

  10. Ana says:

    Looks amazing!!

Sorry comments are closed!!

Your comment is awaiting moderation.

 

  • PUP | I feel silly w
  • » 10 Tips for Reupho
  • » 10 Tips for Reupho