This tartlet recipe features a creamy vanilla pastry filling topped with dried fruits like apricots, prunes, figs, and walnuts, all on a pre-baked tart shell. A refined and delicious dessert perfect for any occasion.
Servings: 12
Ingredients:
- 12 prebaked tart shells
- 1⁄2 cup Yupik Turkish Apricots
- 1⁄2 cup Yupik Pitted Prunes
- 1⁄2 cup Yupik Walnut Halves and Pieces
- 1⁄2 cup Yupik Turkish Figs
- 2 1⁄2 tbsp Yupik Organic Arrowroot Powder
- 1⁄4 tsp Yupik Fine Mediterranean Sea Salt
- 2 cups whole milk
- 1 vanilla bean, split and deseeded
- 4 egg yolks
Method:
- In a saucepan, simmer vanilla and milk over low heat for 6 minutes. Take the saucepan off the heat and cover to infuse for 40 minutes.
- In a bowl, mix arrowroot powder, salt, and sugar. Add the egg yolks and whisk until aerated.
- Take out the vanilla and pour the milk into the egg mixture, whisking until combined. Spoon back into the same saucepan and cook over a medium-low heat for 2 minutes.
- Remove from the heat and strain the pastry cream through a fine-mesh sieve. Spread out on a sheet pan and cover with food wrap. Cool in the refrigerator overnight.
- Fill the prebaked tart shells with pastry cream and top with the dried fruit and nuts. Serve and enjoy.