Ingredients
The following ingredients have 60 Servings
- 3 cups Vanilla Bean Custard (click here for recipe)
- 60 (approxmately 2-inch) sweet tart shells
- ½ cup semi-sweet chocolate, (melted)
- about 5 cups fresh fruit of your choice ((raspberries, blackberries, strawberries, blueberries, kiwi))
- 1 (12-ounce) jar apricot preserves, (heated, strained)
- ¼ cup toasted almonds or pistachios, (finely chopped)
Instruction
- Fill a pastry bag with a smooth tip -- or a large zip-lock bag with the custard. Set aside.
- Place the tart shells on edged baking sheets and use a pastry brush to thinly coat the bottom of each one with the melted chocolate. Let them sit at room temperature to let the chocolate set, about 15 minutes. (This helps protect the tart shell from becoming soggy.)
- With your pastry or zip-lock bag, gently squeeze the custard into each shell, filling them just below the rim.
- Top the custard with the fruit, covering as much of it as possible. Depending on your fruit selection, you might need to slice it before assembling.
- In a small saucepan over low-medium heat, warm the apricot preserves and strain it into a bowl. You might need to add a little water to thin it a bit; it should easily run off a spoon. Using a small pastry brush, glaze the fruit on each tartlet.
- Sprinkle the fruit with the nuts for garnish or to cover any exposed custard. Strawberries look lovely with pistachios! Garnish kiwi with a berry.
