Dazzling Snow Globe Cream Fruit Tarts + 1 Big Easy Shortcut

Today’s recipe is a tantalizing treat guaranteed to make any food lover drool because you can see right into the sugar glass Dome fruit tarts as they share their colorful display.

Our recipe for dazzling snow globe cream fruit tarts keeps things very simple and will share how to prepare a diplomat cream, and it will also give you the option to use a different kind of feeling.

The cream filling we are using in this recipe is pastry cream, and you will not have to worry about it becoming watery or dissolving as its base stabilizes the mixture, and I will walk you through the process.

Additionally, the simple-to-make sugar glass globes are moisture resistant, and they will not melt either once placed atop the delicious pastry cream.

Now let’s get busy and make those single-serve edible dome tarts that are perfect for the holidays and anytime you want portioned holiday desserts.

Why you’ll love sugar glass Dome fruit tarts

I make these once a year, often I have bubbles in mine because I forget the rules of working with isomalt, but you know what, I am not a pastry chef, and my family loves these, so it’s all good! But let the isomalt cool briefly between making the molds, and don’t stir it; swirl it!

• The sugar glass Dome is edible, and you will use my recipe here to make it.(use the tips there too)
• The ingredients are easy to find for the fruit tarts and glass sugar dome
• You can and should make the dazzling globe fruit tart pies ahead of time
• You will find this holiday dessert to be both adult and kid-friendly
• The single-serve edible Dome tarts with fruit are perfect for Valentine’s Day and Christmas
• These single-serve fruit tarts with a glass Sugar Dome are easy to transport

Equipment needed to make sugar glass Dome fruit tarts

With full transparency, we can tell you that you need nothing more than basic kitchen essentials, and here is our list of what we used.

• Small saucepan
• A wooden spoon for stirring
• Measuring spoons
• Measuring cups
• Colander (for cleaning fruit and draining fruit)
• A strainer
• A mixer or a blender – this will be for the heavy whipping cream.

As I said, there is nothing crazy here, just basic kitchen tools, and for any toll that you don’t have, feel free to substitute what you do.

If you prefer, you could absolutely skip the cream filing and use a pudding, but the strength and stability of the cream we will make (the diplomat cream) will allow you to make dazzling snow globe cream fruit tarts where the dome does not sink into the cream, whereas with a pudding, the dome will sink into the pudding as it is soft.

Ingredients for your dazzling snow globe cream fruit tarts

This portion of the recipe is only for the cream tart and the fruit. I have shared the recipe for the edible snow globes below this list in a separate post.

• Egg yolk
• Sugar
• Cornstarch
• Vanilla Bean Paste
• Warm Milk
• Condensed milk
• Xanthan gum (you may not need this, but…you may need this, and a LITTLE goes a LONG way)
• Heavy cream
• Berries of your choice (I used a grape, a raspberry, and a BlackBerry)
• Melting Chocolate – optional
• Single-serve six-pack graham cracker pie crust

To make edible glass sugar snow globes, please refer to my recipe here.

How to make dazzling snow globe cream fruit tarts

In this recipe portion, we are just sharing the way to make the cream filling and prep the graham cracker tarts; we are assuming you have already made the edible glass sugar snow globes in our other post.

Step one: preparing the delicious cream filling

Using your saucepan off of the stove, place your egg yolk, sugar, and cornstarch together and whisk to combine.

You will not add the hot milk until you have done this step the reason for that is something that they call tempering because if you actually add the warm milk right to the egg yolk, you’re going to end up with little bits and pieces of egg which would have basically cooked the egg which is totally gross and unacceptable and ruins the formation of that smooth and creamy texture that we are going for.

So basically, we avoid shocking that egg yolk by introducing warm milk to it, and instead, we mix it first with the sugar in the cornstarch, and then once we do that, we will add in the warm milk while whisking and also add in the vanilla.

Then place it on your stovetop over medium heat.

You will continue to stir this mixture so that it does not burn, but you will bring it to a boil so that it can thicken. Once it begins to boil, you will remove it from the stove and allow it to cool.

Step 2: After Cooling The Cream For The Fruit Tarts

Once you have allowed the mixture on the stovetop to cool, you will now add in condensed milk using a whisk, combine this together, and allow this to sit in the refrigerator covered with plastic wrap for about 1-3 hours before moving on to completion of the pastry cream for the fruit tarts with a sugar edible dome.

Pro Tip But Only As An Emergency Remedy As This Changes the Texture Of The Cream!

I’m only sharing this tip because sometimes when you are new to cooking and trying a recipe, you might make a mistake or miss an ingredient.

That has happened to me on numerous occasions. So this is the backup step so that you do not lose the ingredients that you’ve already used in the preparation of this yummy cream for your fruit tarts.

I am a firm believer in sharing everything I know, even if a chef who is professionally trained would disagree; this will save your ingredients so that you do not lose money trying the recipe.

This is the point where xanthan gum may come in if, for some reason, your pastry cream has not set, perhaps you added the condensed milk while it was warm, and it all separated because I’ve done that before, a quarter teaspoon, yes just that little bit of xanthan gum will help you reach the texture you desire for this pastry cream.

The thing you need to know about Xanthan Gum is that you do not need to use it a lot in order to make something thicker using it if you use too much, you will absolutely ruin your recipe.

Step 3: The Chocolate In The Tart Shell – Optional But So Good

If you think this is a hard step, you are mistaken.

Simply melt 4 oz of chocolate according to the instructions on your bag (I microwave the brand we use), and then add a thin layer to each of the graham cracker tarts and set them aside to dry.

The whole process is about 5 minutes!

We use red chocolate for some Christmas, but you can use any color you want!

Step 4 prepping the heavy cream mixture

Right before I am ready to remove my cream pastry filling from the refrigerator, I begin prepping the heavy cream mixture by placing it in a large mixing bowl and whipping it with a whipping attachment on my mixer until I form medium-stiff peaks.

As soon as I am done creating the stiff peaks, I quickly return that whipped cream to the refrigerator, and I immediately pull out the cream pastry mixture.

After an hour in the refrigerator, I remove the creme pastry and place it in a mesh strainer that sits atop a bowl.

Using a rubber scraper, I push the cream pastry through the mesh screening of the strainer into the bowl below.

Then remove the whipped cream from the refrigerator and fold it into the mixture, then combine it with your mixer.

And move on to step 5.

Step 5: Prep To Fill The Graham Cracker Tart Crusts

Bring your prepared graham cracker tart crusts front and center.

Have your fruit in a bowl ready to use as well.

Now, you can fill the graham cracker tarts that will be filled with cream and fruit shortly, in 2 ways.

The first way to fill a sugar glass dome fruit tart is by simply spooning the cream mixture into each separate graham cracker crust; chocolate lined tart by the spoonful.

The other faster method is to fill a pastry bag (or a plastic bag) and fill each graham cracker tart cavity with the filling.

Either way gets the job done, but the nicer presentation happens when you use the filling bag so you can swirl it into the tarts.

Step 6: Add The Fruit + The Sugar Glass Domes To The Cream Filled Tarts

Since you have filled the tarts with the cream filling, it is time to top them off with the fruit (keep it to the center) and then add the sugar glass snow globes atop each.

Refrigerate these until you are ready to use them, and refrigerate any leftovers!

Enjoy!

Substitutions in the Sugar Glass Dome Fruit Tarts dazzling snow globe cream fruit tarts

Over the years, I have never used the same fruit; I always use whatever I have in the fridge.

• raspberries
• grapes
• strawberries
• blackberries
• cherries
• maraschino cherries
• chocolate chips (minis)
• Caramel striping sauce and chips

You get the idea, as variety is the spice of life.

FAQs About The Sugar Glass Dome Fruit Tarts

Here’s the Recipe For the DazzlingSnow Globe Cream Fruit Tarts!