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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