Desserts > Pies & Tarts > Tarts > Mini Fruit Tarts Recipe

Delightful Mini Fruit Tarts

These mini fruit tarts are the perfect bite-sized dessert. A buttery, crumbly crust filled with a creamy pastry cream and topped with fresh, vibrant fruits. They're easy to make and a beautiful addition to any party or gathering. Each tart is a small explosion of flavor and texture, combining the richness of the pastry cream with the crisp sweetness of the fruit.

Prep Time
45 minutes
Cook Time
20 minutes
Servings
12 mini tarts
Ingredients
  • 1 1/4 cups All-purpose flour
  • 1/2 cup Unsalted butter, cold and cubed
  • 1/4 cup Powdered sugar
  • 1/4 teaspoon Salt
  • 1 Egg yolk
  • 2-4 tablespoons Ice water
  • 1 cup Milk
  • 1/4 cup Granulated sugar
  • 2 Egg yolks
  • 2 tablespoons Cornstarch
  • 1 teaspoon Vanilla extract
  • As needed Assorted fresh fruits
  • 2 tablespoons Apricot jam, for glaze
  • 1 tablespoon Water

Making the Tart Crust

In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water, one tablespoon at a time, until the dough just comes together. Be careful not to overmix.

Chilling and Baking the Crust

Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes. Preheat oven to 375°F (190°C). Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Cut out circles using a cookie cutter slightly larger than your mini tart pans. Gently press the dough into the tart pans, trimming any excess. Prick the bottoms with a fork. Bake for 15-20 minutes, or until golden brown. Let cool completely.

Preparing the Pastry Cream

In a saucepan, heat the milk and half of the granulated sugar over medium heat until simmering. In a separate bowl, whisk together the remaining granulated sugar, egg yolks, and cornstarch. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the cream thickens and comes to a boil. Remove from heat and stir in the vanilla extract. Let cool slightly, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill until completely cold.

Assembling the Tarts

Once the tart crusts and pastry cream are completely cool, fill each tart crust with pastry cream. Arrange your favorite fresh fruits on top of the pastry cream in a decorative pattern. For the glaze, heat the apricot jam and water in a small saucepan until melted and smooth. Brush the glaze over the fruit to give it a shine and help preserve it.

Nutrition Facts (Estimated per 100g of product)

Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Note: Nutritional values are approximate and can vary depending on specific ingredients used.

Other Important Considerations for Nutrition

The nutritional content provided is an estimate and should be considered as a general guideline. Adjustments to ingredients and portion sizes will affect the final nutritional value. For specific dietary concerns, consult with a registered dietitian or nutritionist.

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FAQ

  • Can I make the tart crust ahead of time?

    Yes, you can make the tart crust ahead of time and store it in the refrigerator for up to 2 days or in the freezer for up to 1 month. Wrap it tightly in plastic wrap.
  • Can I use store-bought tart shells?

    Yes, you can use store-bought tart shells to save time. Just make sure they are the right size for mini tarts.
  • What fruits are best for these tarts?

    Berries (strawberries, blueberries, raspberries), kiwi, peaches, and grapes are all great options. Choose fruits that are in season for the best flavor.
  • How long will the tarts last?

    The tarts are best enjoyed within 1-2 days. Store them in the refrigerator.