Vanilla cream fruit tarts

(Wendy Maeda/Globe Staff)
August 26, 2009

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Makes 16 to 18

These won second place at the 4th annual Farm Field Day at Volante Farms in Needham. Contestant Michaela Gold, 14, based the cake on a recipe she found on, and added her own cream and fruit garnish.


Butter (for the pans)
2 1/3 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup oil
2 eggs
1 1/2 cups skim milk
1 teaspoon vanilla extract

1. Set the oven at 325 degrees. Butter 16 or 18 small tart pans.

2. In a bowl, combine the flour, baking powder, salt, and granulated sugar. Whisk to blend them.

3. In an electric mixer, combine the oil, eggs, milk, and vanilla. Beat at low speed for 1 minute to mix them well.

4. Add the flour mixture and beat at high speed for 2 minutes, scraping down the sides of the bowl. Divide the batter among the pans. Set them on a rimmed baking sheet.

5. Bake for 15 to 20 minutes until cakes are cooked through and golden at the edges. Transfer to a rack to cool slightly. Remove from the pans and let the cakes cool completely.


1/2 cup heavy cream
1/2 teaspoon vanilla extract
1 cup confectioners’ sugar
1 teaspoon cornstarch

1. In a bowl, combine the cream and vanilla. Add confectioners’ sugar and stir until thoroughly combined.

2. Add cornstarch, stir well, and set aside for 2 minutes.


2 kiwi, peeled and thinly sliced
16 to 18 strawberries, hulled and halved
8 to 9 seedless grapes, halved
About 1/2 cup blueberries

1. Arrange the little cakes on a platter. Set 1 slice kiwi, 1 strawberry, 1 grape half, and a few blueberries on each one in a pattern. Drizzle with vanilla cream. Adapted from Michaela Gold