Go Back
Mini fruit tarts are a delightful addition to any dessert table, capturing the hearts of dessert lovers with their vibrant colors and delectable flavors. These charming little treats are not only visually appealing but also offer a perfect balance of sweetness, creaminess, and a slight crunch, making each bite a joy to savor. The combination of a crisp tart shell, smooth and luscious pastry cream, and fresh, juicy fruits creates a symphony of flavors and textures that is hard to resist.

Mini Fruit Tarts

Delight your guests with these charming mini fruit tarts, perfect for any occasion! Each tart features a crisp, buttery shell filled with smooth pastry cream and topped with an array of fresh, juicy fruits. This versatile dessert allows you to get creative with seasonal produce and flavor combinations. Whether serving at a party or enjoying a sweet afternoon snack, these delightful treats will steal the show. Follow our easy recipe to impress everyone with your baking skills!
Print Recipe Pin Recipe

Ingredients
  

For the Tart Shells:

1 cup all-purpose flour

1/4 cup unsalted butter, softened

1/4 cup powdered sugar

1/4 teaspoon salt

1 egg yolk

1-2 tablespoons cold water (as needed)

For the Pastry Cream:

1 cup milk

1/4 cup granulated sugar

1 tablespoon cornstarch

2 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

For the Fruit Topping:

1/2 cup sliced strawberries

1/2 cup sliced kiwi

1/2 cup blueberries

1/2 cup mango, diced

1 tablespoon apricot jam (optional, for glaze)

For Garnish (optional):

Mint leaves

Instructions
 

Make the Tart Shells:

    - Preheat your oven to 350°F (175°C).

      - In a mixing bowl, combine the flour, powdered sugar, and salt. Add the softened butter and mix until crumbly.

        - Add the egg yolk and 1 tablespoon of cold water. Mix until the dough comes together. If too dry, add more water, one teaspoon at a time.

          - Roll out the dough on a floured surface to about 1/8 inch thick and cut into circles to fit mini tart pans. Press the pastry into the pans.

            - Prick the bottoms of the tart shells with a fork and bake for 10-12 minutes, or until lightly golden. Remove from the oven and let cool completely.

              Prepare the Pastry Cream:

                - In a saucepan, heat the milk over medium heat until it just begins to simmer.

                  - In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.

                    - Gradually add the hot milk to the egg mixture, whisking constantly to prevent curdling. Pour the mixture back into the saucepan.

                      - Cook over medium heat, whisking frequently until the mixture thickens (about 3-5 minutes). Once thickened, remove from heat and stir in the butter and vanilla extract.

                        - Transfer the pastry cream to a bowl, cover with plastic wrap (press it directly onto the surface of the cream to prevent a skin from forming), and allow it to cool completely.

                          Assemble the Tarts:

                            - Once the tart shells are cooled and the pastry cream is ready, fill each tart shell with a generous spoonful of pastry cream.

                              - Arrange the sliced fruits artfully on top of the cream in each tart.

                                - If desired, warm the apricot jam slightly in a microwave or small pot until it becomes liquid, then brush it lightly over the fruit for shine.

                                  Chill and Serve:

                                    - Place the assembled tarts in the refrigerator for at least 30 minutes before serving to allow the cream to set.

                                      - Garnish with fresh mint leaves before serving for an added touch.

                                        Prep Time, Total Time, Servings: 30 min | 1 hour | 12 mini tarts