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Mini Fruit Tarts

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These Mini Fruit Tarts are elegant, bite-sized treats featuring a buttery, crisp tart shell filled with luscious pastry cream and topped with fresh, colorful fruit. Perfect for parties, brunches, or special occasions, these tarts are as beautiful as they are delicious!

Why You’ll Love This Recipe

  • Perfectly Sweet & Creamy – The rich pastry cream pairs beautifully with fresh fruit.
  • Buttery, Crisp Tart Shells – A flaky, homemade crust that melts in your mouth.
  • Versatile & Customizable – Use your favorite fruits or flavored pastry cream.
  • Great for Any Occasion – Perfect for holidays, tea parties, or elegant desserts.
  • Make-Ahead Friendly – Prepare the components in advance for easy assembly.

Ingredients

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

For the Tart Shells:

  • All-purpose flour
  • Unsalted butter (cold, cubed)
  • Powdered sugar
  • Egg yolk
  • Vanilla extract
  • Ice water

For the Pastry Cream:

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

For the Toppings:

  • Fresh strawberries (sliced)
  • Blueberries
  • Kiwi (peeled and sliced)
  • Raspberries
  • Apricot jam (for glaze, optional)

Directions

this recipe

Step 1: Make the Tart Shells

  1. Preheat Oven – Set to 350°F (175°C).
  2. Mix Dry Ingredients – In a bowl, whisk together flour and powdered sugar.
  3. Cut in Butter – Use a pastry cutter or food processor to mix in cold butter until crumbly.
  4. Add Wet Ingredients – Mix in egg yolk, vanilla, and ice water until a dough forms.
  5. Chill Dough – Wrap in plastic wrap and refrigerate for 30 minutes.
  6. Roll & Cut – Roll out the dough and cut into circles to fit mini tart pans or a mini muffin tin.
  7. Bake – Prick with a fork and bake for 12-15 minutes, until golden brown. Let cool.

Step 2: Make the Pastry Cream

  1. Heat Milk – In a saucepan, warm milk over medium heat until steaming (not boiling).
  2. Whisk Egg Mixture – In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
  3. Temper Eggs – Slowly pour hot milk into the egg mixture, whisking constantly.
  4. Cook Until Thick – Return mixture to the saucepan and cook over low heat until thickened.
  5. Add Vanilla & Butter – Remove from heat, stir in vanilla and butter, then cool.

Step 3: Assemble the Mini Fruit Tarts

  1. Fill the Tart Shells – Spoon cooled pastry cream into each tart shell.
  2. Top with Fresh Fruit – Arrange fruit slices beautifully on top.
  3. Glaze (Optional) – Warm apricot jam and brush over fruit for a shiny finish.

Step 4: Serve & Enjoy!

  • Chill for 30 minutes before serving for the best texture.

Servings and Timing

  • Servings: 12-16 mini tarts
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Chill Time: 30 minutes

Variations

  • Chocolate Pastry Cream – Add melted chocolate to the cream for a twist.
  • Coconut Tart Shell – Use coconut flour for a tropical flavor.
  • Lemon Curd Filling – Swap pastry cream for lemon curd.
  • Nutty Crunch – Add toasted almonds or crushed pistachios on top.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: Freeze tart shells separately for up to 2 months; fill before serving.
  • Serving Tip: Serve chilled for the best flavor and texture.

FAQs

Can I use store-bought tart shells?

Yes! Pre-made shells save time and still taste great.

What’s the best fruit to use?

Berries, kiwi, mango, grapes, or peaches all work beautifully.

Can I make the pastry cream ahead of time?

Yes! It can be made 2 days in advance and stored in the fridge.

How do I prevent tart shells from getting soggy?

Brush them with melted chocolate before filling to create a barrier.

Can I use puff pastry instead of tart dough?

Yes, but the texture will be lighter and crispier.

What can I serve these with?

Pair with tea, coffee, or a scoop of vanilla ice cream.

How do I keep fruit from browning?

Brush with a little lemon juice or apricot glaze.

Can I make this recipe dairy-free?

Yes! Use dairy-free butter and coconut milk in the pastry cream.

What’s the best way to get smooth pastry cream?

Strain it through a fine-mesh sieve before chilling.

Can I use phyllo dough for the tart shells?

Yes! Layer with butter and bake until crisp.

Conclusion

These Mini Fruit Tarts are a delightful combination of crispy, buttery crusts, smooth pastry cream, and fresh fruit. Whether for a brunch, holiday dessert, or afternoon tea, they’re an elegant and delicious treat. Try them today and enjoy the perfect bite-sized indulgence!

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Mini Fruit Tarts

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  • Author: clara
  • Prep Time: 30 minutes
  • Chill Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 mini tarts 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
Print Recipe

Description

These Mini Fruit Tarts are buttery, crisp tart shells filled with a smooth vanilla pastry cream and topped with fresh, colorful fruit. They’re light, refreshing, and perfect for parties, afternoon tea, or special occasions!

Ingredients

Units Scale

For the Tart Shells:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold & cubed
  • 1/4 cup powdered sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons ice water

For the Pastry Cream (Custard Filling):

  • 1 1/4 cups whole milk
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter

For the Topping:

  • 1 cup fresh fruit, sliced (strawberries, kiwi, blueberries, raspberries, etc.)
  • 1/4 cup apricot or strawberry jam (for glaze)
  • 1 tablespoon water

Instructions

Step 1: Make the Tart Shells

  1. In a food processor or bowl, mix flour and powdered sugar.
  2. Add cold butter and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs.
  3. Add egg yolk, vanilla, and ice water (1 tablespoon at a time), mixing until dough forms.
  4. Shape dough into a disk, wrap in plastic, and chill for 30 minutes.
  5. Preheat oven to 350°F (175°C).
  6. Roll out dough and press into mini tart pans or a muffin tin.
  7. Prick the bottom with a fork, line with parchment paper, and add pie weights.
  8. Bake for 12-15 minutes, then cool completely.

Step 2: Make the Pastry Cream

  1. Heat milk in a saucepan over medium heat until steaming (not boiling).
  2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
  3. Slowly pour in hot milk, whisking constantly, then return mixture to the saucepan.
  4. Cook over medium heat, stirring, until thickened (3-5 minutes).
  5. Remove from heat, stir in vanilla extract and butter, then cool completely.

Step 3: Assemble the Tarts

  1. Fill cooled tart shells with pastry cream.
  2. Arrange fresh fruit on top in a decorative pattern.

Step 4: Add the Glaze

  1. Heat apricot jam and water in a small saucepan until melted.
  2. Brush glaze over fruit for shine.
  3. Chill tarts for 30 minutes before serving.

Notes

  • No tart pans? Use a mini muffin tin for tartlets.
  • Make-Ahead: Bake tart shells 1 day in advance and store in an airtight container.
  • Extra Flavor: Add lemon zest to the pastry cream for a citrusy kick!

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