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:
- In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.
- Add egg yolk, cold water, and vanilla extract, and pulse until the dough just comes together.
- Wrap the dough in plastic wrap and chill for 30 minutes.
- Preheat oven to 350°F (175°C).
- 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.
- Prick the bottoms with a fork, then bake for 12-15 minutes, or until golden brown. Let cool completely.
Make the Pastry Cream:
- In a saucepan over medium heat, heat milk until warm but not boiling.
- In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
- Gradually pour the warm milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring until thickened.
- Remove from heat, stir in vanilla extract and butter, then let cool.
Assemble the Mini Fruit Tarts:
- Spoon pastry cream into each cooled tart shell.
- Arrange fresh fruit on top in a decorative pattern.
Make the Glaze (Optional):
- 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