DIY EATS | Exotic Fruit Tartlet

DIY PROJECT, Eats DIY, Home DIY

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…

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!)