Why You’ll Love This Recipe

Mini fruit tarts are as fun to make as they are to eat! With their individual portions, they’re perfect for serving at parties and gatherings. They’re also highly customizable, allowing you to use your favorite fruits or even add a glaze for extra shine. Plus, you can prepare many components ahead of time, making them a stress-free dessert option for any occasion.

Ingredients

For the Pastry Cream:

Whole milk
Egg yolks
Cornstarch
Salt
Sugar
Vanilla extract

For the Tart Dough:

All-purpose flour
Egg
Granulated sugar
Butter
Salt

For the Fruit Topping:

Strawberries, blueberries, and other fruits of choice (kiwi, raspberries, etc.)
Optional: Jam for glazing

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

Directions

Make the Tart Dough: Cream butter and sugar, add egg, then mix in flour until just combined. Chill the dough for at least 2 hours before baking.
Make the Pastry Cream: Heat milk and vanilla, mix with egg yolks, cornstarch, and sugar. Once it thickens, strain and chill for 2 hours.
Roll and Bake the Tart Shells: Roll out the dough, cut circles, and bake in mini tart pans for 14-18 minutes at 325°F. Cool completely.
Fill the Tarts: Pipe the cooled pastry cream into the tart shells.
Top with Fresh Fruit: Add your choice of fruit, and optionally brush with a light fruit glaze for added shine.

Servings and Timing

Servings: This recipe makes about 8-10 mini fruit tarts.
Preparation Time: 25 minutes
Cooking Time: 20 minutes
Chill Time: 4 hours (for pastry cream and assembled tarts)

Variations

Different Fruit: Feel free to use any fruits you prefer, such as raspberries, kiwi, peaches, or blackberries.
Glaze: Add a fruit glaze made from jam and water to give your tarts a beautiful, shiny finish.

Storage/Reheating

Storage: Keep the assembled tarts in the fridge for up to 2 days. Store the components separately if making ahead.
Reheating: These tarts are best served chilled. No need for reheating.

FAQs

Can I use pre-made tart shells?

Yes, pre-made tart shells can save time and simplify the process.

Can I make the pastry cream ahead of time?

Absolutely! You can make the pastry cream up to 2-3 days in advance.

How do I prevent the tart shells from becoming soggy?

Brush the inside of the tart shells with melted white chocolate before filling them to prevent sogginess.

Can I use frozen fruit?

Fresh fruit is best, but frozen fruit can be used in a pinch if thoroughly drained.

How do I make a glaze for the fruit?

Mix a tablespoon of water with a few tablespoons of apricot or peach jam, then brush it over the fruit.

Can I add a different filling?

Yes, you can experiment with lemon curd or a whipped cream filling instead of pastry cream.

How long will these tarts stay fresh?

They’ll stay fresh in the fridge for 2 days, but are best served the day they’re made.

How do I make the tarts more colorful?

Mix different colored fruits like kiwi, strawberries, and blueberries to create a vibrant and colorful topping.

Can I make these in larger tart pans?

Yes, you can scale up the recipe to make a larger tart by using bigger tart pans.

Can I freeze these mini fruit tarts?

These tarts are best eaten fresh, but you can freeze the shells and pastry cream separately before assembling.

Conclusion

Mini fruit tarts are a versatile and gorgeous dessert perfect for any occasion. With their crisp crust, creamy filling, and fresh fruit topping, they are sure to be a hit at your next event. Whether you make them for a special holiday or just as a sweet snack, these mini tarts are guaranteed to impress.

Mini Fruit Tarts

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Author: Julia
Total Time: 4 hours 45 minutes
Yield: 8-10 servings
Diet: Vegetarian

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Description

Mini Fruit Tarts are a visually stunning and delicious dessert, featuring a crisp, buttery tart shell filled with smooth pastry cream and topped with fresh, colorful fruits. These bite-sized treats are perfect for celebrations, tea parties, bridal showers, or just as a sweet snack. Easy to customize with your favorite fruits and a glaze for extra shine, mini fruit tarts are a stress-free yet elegant dessert option sure to impress any guest.

Instructions

Make the Tart Dough: Cream together the butter and sugar, then add the egg. Gradually mix in the flour until just combined. Chill the dough for at least 2 hours before baking.
Make the Pastry Cream: Heat milk and vanilla extract in a saucepan. In a separate bowl, whisk together egg yolks, cornstarch, and sugar. Once the milk is heated, slowly pour it into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook until thickened. Strain and chill for 2 hours.
Roll and Bake the Tart Shells: Roll out the dough and cut circles to fit mini tart pans. Bake at 325°F for 14-18 minutes until golden brown. Cool completely.
Fill the Tarts: Once the tart shells are cooled, pipe the chilled pastry cream into each shell.
Top with Fresh Fruit: Arrange fresh fruit on top of the pastry cream. Optionally, brush with a fruit glaze for added shine.

Notes

Variation Ideas: Feel free to use any fruit of your choice, such as raspberries, kiwi, or peaches. For a shiny finish, brush the fruit with a simple glaze made from fruit jam and water.

Crust Options: You can try using pre-made tart shells to save time, or substitute with shortbread cookies for a different flavor.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American