Mini Fruit Tarts

Short Description

Mini Fruit Tarts are delightful bite-sized treats featuring a buttery crust, creamy custard filling, and a vibrant assortment of fresh fruits. These elegant desserts are perfect for parties, brunches, or any occasion that calls for a sweet and refreshing bite.

Why You’ll Love This Recipe

  • Light, fresh, and bursting with fruity flavors
  • Beautiful and customizable with your favorite fruits
  • Buttery, crisp tart shells with a creamy filling
  • Easy to make ahead for special occasions
  • Perfect for individual servings and portion control
Mini Fruit Tarts
Mini Fruit Tarts 10 Mini Fruit Tarts are delightful bite-sized treats featuring a buttery crust, creamy custard filling, and a vibrant assortment of fresh fruits. These elegant desserts are perfect for parties, brunches, or any occasion that calls for a sweet and refreshing bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Tart Shells:

  • All-purpose flour
  • Powdered sugar
  • Unsalted butter
  • Egg yolk
  • Vanilla extract
  • Cold water

For the Custard Filling:

  • Whole milk
  • Granulated sugar
  • Egg yolks
  • Cornstarch
  • Vanilla extract
  • Unsalted butter

For the Topping:

  • Assorted fresh fruits (strawberries, kiwi, blueberries, raspberries, etc.)
  • Apricot jam (for glaze)

Directions

  1. Prepare the tart shells: In a food processor, combine flour, powdered sugar, and butter. Pulse until the mixture resembles coarse crumbs.
  2. Add egg yolk, vanilla extract, and cold water. Pulse until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
  3. Roll out the dough and cut into circles to fit mini tart molds. Press the dough into the molds and poke the bottoms with a fork.
  4. Bake at 350°F (175°C) for 12-15 minutes until golden. Let them cool completely.
  5. Make the custard filling: Heat milk in a saucepan until warm but not boiling.
  6. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly add warm milk while whisking continuously.
  7. Return mixture to the saucepan and cook over medium heat, stirring until thickened.
  8. Remove from heat, add butter and vanilla extract, and stir until smooth. Let it cool.
  9. Assemble the tarts: Fill each tart shell with custard and arrange fresh fruit on top.
  10. Glaze: Warm apricot jam and brush over the fruit for a glossy finish.
  11. Serve and enjoy!

Servings and Timing

  • Servings: 12 mini tarts
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes

Variations

  • Chocolate Custard: Add melted chocolate to the custard for a rich variation.
  • Citrus Flavor: Add lemon or orange zest to the custard for a fresh twist.
  • Different Crusts: Use graham cracker or almond flour crusts for a unique texture.
  • Vegan Option: Use plant-based butter, almond milk, and egg replacer for a dairy-free version.

Storage/Reheating

  • Storage: Keep tarts in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze tart shells separately; assemble fresh for best results.
  • Reheating: Enjoy chilled or let sit at room temperature for a few minutes before serving.
Mini Fruit Tarts
Mini Fruit Tarts 11 Mini Fruit Tarts are delightful bite-sized treats featuring a buttery crust, creamy custard filling, and a vibrant assortment of fresh fruits. These elegant desserts are perfect for parties, brunches, or any occasion that calls for a sweet and refreshing bite.

FAQs

Can I make the tart shells in advance?

Yes, you can bake the shells ahead and store them in an airtight container for up to a week.

Can I use store-bought tart shells?

Absolutely! Pre-made tart shells can save time and work well with this recipe.

How do I keep the fruit from getting soggy?

Brushing with apricot jam glaze helps seal the fruit and keeps it fresh longer.

What fruits work best for mini fruit tarts?

Berries, kiwi, mango, and citrus slices work beautifully.

Can I use pastry cream instead of custard?

Yes, pastry cream is a great alternative and slightly thicker in texture.

How can I make these gluten-free?

Use a gluten-free flour blend for the tart crust.

What’s the best way to shape mini tart crusts?

Use a cookie cutter or a small cup to cut circles from rolled-out dough.

Can I make these tarts ahead of time?

Yes, but assemble with fruit just before serving for the freshest taste.

Can I use frozen fruit?

Fresh fruit is recommended, but if using frozen, thaw and drain excess moisture first.

How do I make the custard thicker?

Increase the amount of cornstarch slightly if you prefer a firmer custard.

Conclusion

Mini Fruit Tarts are a delightful, elegant dessert that combines crisp, buttery tart shells with smooth custard and fresh fruit. Perfect for any gathering, these tarts are both visually stunning and deliciously refreshing!

Print
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Mini Fruit Tarts

Mini Fruit Tarts

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  • Author: Maria B. Evans
  • Prep Time: 40
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 12 mini tarts 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

These Mini Fruit Tarts feature a buttery, flaky tart crust filled with a smooth vanilla custard and topped with fresh, colorful fruit. They’re a delightful bite-sized dessert, perfect for parties, brunches, or any special occasion!


Ingredients

Units Scale

For the Tart Crust:

  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2 tablespoons (30ml) cold water
  • 1/2 teaspoon vanilla extract

For the Pastry Cream (Custard Filling):

  • 1 cup (240ml) whole milk
  • 1/4 cup (50g) granulated sugar
  • 2 large egg yolks
  • 2 tablespoons (16g) cornstarch
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon (14g) unsalted butter

For the Fruit Topping:

  • 1 cup fresh strawberries, sliced
  • 1/2 cup blueberries
  • 1/2 cup kiwi, sliced
  • 1/2 cup raspberries
  • 1/2 cup mandarin orange segments

For the Glaze (Optional):

  • 1/4 cup (60ml) apricot jam
  • 1 tablespoon (15ml) water

Instructions

Prepare the Tart Crust:

  1. In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.
  2. Add egg yolk, cold water, and vanilla extract, and pulse until the dough just comes together.
  3. Wrap the dough in plastic wrap and chill for 30 minutes.
  4. Preheat oven to 350°F (175°C).
  5. Roll out the dough on a lightly floured surface and cut into circles to fit a mini tart pan (or use a muffin tin). Press dough into the molds.
  6. Prick the bottoms with a fork, then bake for 12-15 minutes, or until golden brown. Let cool completely.

Make the Pastry Cream:

  1. In a saucepan over medium heat, heat milk until warm but not boiling.
  2. In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
  3. Gradually pour the warm milk into the egg mixture, whisking constantly.
  4. Return the mixture to the saucepan and cook over medium heat, stirring until thickened.
  5. Remove from heat, stir in vanilla extract and butter, then let cool.

Assemble the Mini Fruit Tarts:

  1. Spoon pastry cream into each cooled tart shell.
  2. Arrange fresh fruit on top in a decorative pattern.

Make the Glaze (Optional):

  1. Heat apricot jam and water in a small saucepan until smooth. Brush lightly over the fruit for a glossy finish.

Notes

  • Store tarts in the fridge for up to 2 days for the freshest taste.
  • You can swap the pastry cream for lemon curd or chocolate ganache for variation.
  • Use a pre-made tart crust for a quicker version.

Nutrition

  • Serving Size: 1 mini tart
  • Calories: 190
  • Sugar: 10G
  • Sodium: 50mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 45mg

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