Fruit Tartlets — Joana Barrios's Formula
Joana Barrios's formula published by 24Kitchen builds the Portuguese tartlet from sweet pastry, pastry cream and assorted fruit, then protects the fruit with quince jelly diluted with water and aguardente. The author adds chocolate ganache and icing sugar; those are finishes specific to this variant, while Fabrico Próprio documents jelly-glazed fruit as the reference.
- Yields
- Not stated by the source
- Prep
- Includes about 1 hr resting the pastry and complete cooling; total time not stated
- Cook
- About 35 min at 180°C / 350°F
Ingredients
- 500 ml / 16.9 fl oz Whole milk
- 1 pod Vanilla
- 4 Egg yolks for the cream
- 100 g / 3.5 oz White sugar for the cream
- 2 tbsp Cornflour
- 2 tbsp Plain flour for the cream
- 250 g / 8.8 oz Butter for the cream
- 150 g / 5.3 oz Butter at room temperature for the pastry
- 160 g / 5.6 oz Icing sugar for the pastry
- 6 Egg yolks for the pastry
- 1 pinch Salt
- 450 g / 15.9 oz Plain flour for the pastry
- Quantity and selection not stated Assorted fruit
- 1 tbsp Quince jelly
- 1 tbsp Water for the glaze
- 1 tbsp Aguardente
- 200 g / 7.1 oz Dark chocolate
- 200 ml / 6.8 fl oz Fresh cream for the ganache
- Quantity not stated Icing sugar for finishing
Method
Heat the milk with the vanilla pod to the boil. In a bowl beat the four yolks with the 100 g sugar; add the sifted cornflour and two tablespoons of flour.
Strain the hot milk over the yolks while stirring. Return to the pan and cook until thick. Add two tablespoons from the 250 g butter, cool, then incorporate the remaining butter. Transfer to a piping bag.
For the pastry, beat the 150 g butter with the 160 g icing sugar until fluffy. Add the six strained yolks, salt and the 450 g sifted flour gradually. Rest for about 1 hour.
Preheat the oven to 180°C / 350°F. Carefully line the bases and sides of tartlet moulds with the pastry, trim the excess and bake for about 35 minutes.
Cool the shells completely. Fill with pastry cream and arrange assorted fruit.
Mix the quince jelly with the water and aguardente and brush over the fruit.
To reproduce the author's complete finish, heat the cream, pour it over the chocolate and stir until smooth. Drizzle the tartlets and finish with icing sugar; omitting these two elements keeps the jelly-glazed presentation closer to the counter archetype.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
Read the editorial policy →
