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Mini Fruit Tarts with Pastry Cream and the Best Shortbread Crusts
For tart shell
Ingredients
  • subheading: Mini-Tart Crust:
  • 1½ cups ( 180 g) unbleached flour
  • ⅓ cup ( 67 g) powdered sugar
  • ¼ teaspoon salt
  • ½ cup ( 114 g) unsalted butter - chilled
  • 1 ( 18 g) egg yolk
  • 1 tablespoon heavy cream
  • subheading: Cream Filling:
  • 2¾ cups ( 624 g) milk
  • ⅔ cup ( 133 g) sugar
  • ¼ cup ( 32 g) cornstarch
  • ⅛ teaspoon salt
  • 4 ( 72 g) egg yolks
  • 2 tablespoons ( 28 g) unsalted butter
  • 1 teaspoon vanilla extract
  • subheading: Glaze:
  • ¼ cup ( 85 g) currant jelly
Steps
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