This crystal ball can be used for dessert, tiramisu, pudding, cheesecake and other food packaging.
Food grade PS material, injection molding, extrusion without deformation, highly transparent,

You can hold food, and can also be used for decoration, with a variety of uses.

Mini Fruit Tarts Recipe

Ingredients:

For the Tart Shells:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1-2 tablespoons ice water

For the Pastry Cream:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

For the Topping:

• Assorted fresh fruits (strawberries, blueberries, kiwi, mango, etc.)
• Optional: apricot jam for glaze

Instructions:

1. Prepare the Tart Shells:

1. In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix.
2. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse until combined.
4. Gradually add ice water, one tablespoon at a time, pulsing until the dough comes together.
5. Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
6. Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness.
7. Cut out circles of dough and fit them into mini tart pans or a mini muffin tin. Press the dough gently into the pans and trim any excess.
8. Prick the bottom of each tart shell with a fork. Bake for 15-20 minutes or until golden brown. Let cool completely.

2. Make the Pastry Cream:

1. In a medium saucepan, heat the milk over medium heat until it begins to simmer. Remove from heat.
2. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
3. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
5. Remove from heat and stir in the vanilla extract and butter until smooth.
6. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until chilled.

3. Assemble the Mini Fruit Tarts:

1. Once the tart shells and pastry cream are cooled, fill each tart shell with a generous spoonful of pastry cream.
2. Arrange the assorted fresh fruits on top of the pastry cream in a decorative pattern.
3. Optional: Heat a few tablespoons of apricot jam in the microwave until smooth. Brush the jam over the fruit to give it a shiny glaze.

4. Serve and Enjoy:

1. Refrigerate the assembled tarts for at least 30 minutes to allow the pastry cream to set.
2. Serve chilled and enjoy these delightful Mini Fruit Tarts!