Sunday, August 27, 2017

Tortilla fruit tarts

Bake up fruit tarts in a fun and easy tortilla shell! Customize these with your favorite custard filling and top with the fruit of your choice!
I can't take credit for these fruit tarts since it was actually Addie's idea. When I was brainstorming  dessert ideas for Mission Organics® Tortillas, the thought of a fruit tart did cross my mind, but I also wanted to think of something else to try. So naturally I asked my 7 year-old what kind of fun dessert we could make together with tortillas.

She thought for a moment and exclaimed that we could create a bowl and serve ice cream out of it (the girl always has ice cream on her mind, much like her mother). Her idea solidified my original thought of developing a tortilla bowl. Except rather than fill it with ice cream, I'd fill my bowls with a custard and top it with fruit.
The custard recipe that I have included below is a fairly simple one that does not require only egg yolks. If you are a regular reader of Eva Bakes, you'll know about my dilemma for separating eggs. I tend to dislike recipes that require multiple egg yolks because I never know what to do with the whites (other than meringues, macarons or savory egg dishes). You can always substitute the custard with vanilla pudding, a traditional pastry cream or even Greek yogurt. Fill your tarts with whatever makes you happy.

I happened to have fresh blueberries and used it to top my tarts, but feel free to add any type of fruit you have around - strawberries, blackberries, raspberries or even diced up mangoes.

The great thing about this recipe is that you don't need to create a separate crust for a traditional fruit tart. Just bake up a tortilla and use that as your base instead. Easy peasy!

Tortilla fruit tarts
  • Mission Organics® Tortillas
  • 2 Tablespoons unsalted butter, melted
  • Dash of cinnamon
  • About 2 cups of pastry cream or custard, recipe below 
  • Fruit of choice
Custard
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup milk of choice
  • 1 large egg
  • 1 teaspoon vanilla
Directions
At least 2 hours ahead of serving time (or up to 3 days ahead), make the custard.

In a medium saucepan, whisk the sugar, flour, and salt. Add 3/4 cup of milk and mix until smooth.

Bring mixture to a boil at medium heat, whisking constantly. Do not scrape off any clumps that form on the sides and bottoms because they will leave clumps in your custard.

Cook another 2 minutes and remove from heat (do not turn off the stove). The mixture should have thickened up dramatically.

Mix the egg with remaining 1/4 cup of milk, then pour it into the mixture in the saucepan. Whisk vigorously to combine. Return the mixture to the heat and cook until it just starts to boil. There will be a lot of lumps initially but just keep whisking over the medium heat and most of the lumps should disappear.

Remove from heat and immediately stir in vanilla. Transfer the custard to a bowl and cover with plastic wrap. If there are still lumps in the custard, you can 1) keep whisking until they disappear, 2) strain the custard using a fine mesh sieve to get rid of the lumps, or 3) scoop them out with a fork or spoon.

Chill the custard for at least 2 hours in the fridge or overnight.

Preheat your oven to 425 degrees F. Generously butter 3 heatproof ramekins - both on the outside and on the inside. Set the ramekins in a pan with high sides (I used a 9"x13" baking pan).

Brush melted butter on one side of a tortilla. Sprinkle with cinnamon. Flip the tortilla over and repeat on the other side.

Gently place the tortilla into your prepared ramekin. Fold or flute the tortilla to make it fit. This doesn't need to be perfect! Repeat with remaining tortillas.

Bake in your preheated oven for 10-15 minutes or until the tortillas start to turn a golden brown.

Turn the oven off and remove the pan from the oven. Take the tortillas out, turn the ramekins upside down and place the tortillas on top (which is now the bottom of the ramekin). Return the tortillas back into the oven for about 5 more minutes.

Remove the tortillas from the pan and allow to cool to room temperature. Once cooled, spoon custard into the center of each tortilla "bowl" and top with your favorite fruit.

Tortilla fruit tarts are best served the same day. I do not recommend keeping these overnight, as the tortillas will become soggy.

Note: This is a sponsored post and I was compensated for my time. All thoughts and opinions are 100% my own.

Yield: About 3 tarts, suitable for sharing or eating on your own

Source: An Eva Bakes original; custard is from here

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