Set out the easy-to-make tart shells and fillings, and guests will delight in creating their own desserts.
Mini Tart Buffet
- Prep Time 20 min
- Total 1 hr 20 min
- Ingredients 11
- Servings 6
Ingredients
Créme Anglaise
- 1 cup whipping cream
- 1/2 vanilla bean, split lengthwise, or 1 teaspoon vanilla
- 2 egg yolks
- 1/4 cup sugar
Tarts
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 3/4 teaspoon sugar
Toppings
- 2 1/2 cups sliced fresh strawberries
- 1 cup fresh blackberries or raspberries
- 1 cup roasted whole cashews
- 1 jar gourmet chocolate topping, heated
- 1 jar lemon or lime curd
Instructions
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Step1Make Créme Anglaise. In 2-quart saucepan, heat cream and vanilla bean (if using vanilla, add at the end) just to boiling over low heat. In small bowl, beat egg yolks and sugar with wire whisk. Beat small amount of hot cream into yolks. Blend yolk mixture into cream in saucepan; cook over low heat about 10 minutes, stirring constantly, until custard coats a spoon. DO NOT BOIL. Remove from heat. Remove vanilla bean and scrape seeds into sauce. Stir until seeds separate. Cool to room temperature, about 30 minutes. Refrigerate until serving time.
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Step2Heat oven to 450°F. Spray back of 12-cup regular-size muffin pan with cooking spray. Remove pie crust from pouch; unroll on work surface. Sprinkle crust with sugar; press in lightly. Cut 6 rounds from crust with 4-inch round cookie cutter, or trace 6 rounds with top of large drinking glass and cut out with sharp knife.
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Step3Fit rounds, sugared side up, alternately over backs of muffin cups. Pinch 5 equally-spaced pleats around side of each cup. Prick each generously with fork.
-
Step4Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove tart shells from muffin cups. Cool completely, about 30 minutes.
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Step5Just before serving, arrange tart shells on tray with toppings and Créme Anglaise in separate serving containers. Cover and refrigerate any remaining Créme Anglaise.
Nutrition
350
Calories
24g
Total Fat
3g
Protein
30g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Tart Shell (without toppings)
- Calories
- 350
- Calories from Fat
- 210
- Total Fat
- 24g
- 37%
- Saturated Fat
- 12g
- 62%
- Trans Fat
- 0g
- Cholesterol
- 120mg
- 39%
- Sodium
- 230mg
- 10%
- Potassium
- 45mg
- 1%
- Total Carbohydrate
- 30g
- 10%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 10g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 0%
- 0%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
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