Name: Mini Fruit Tarts
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: For the tart shells: 1 1/4 cups all-purpose flour; 1/4 cup powdered sugar; 1/2 cup unsalted butter, cold and cubed; 1 egg yolk; 2–3 tbsp cold water; Pinch of salt; For the pastry cream: 2 cups whole milk; 1/2 cup granulated sugar; 4 egg yolks; 3 tbsp cornstarch; 2 tsp vanilla extract or paste; 2 tbsp unsalted butter; For the topping: Assorted fresh fruits (strawberries, kiwi, blueberries, raspberries, mango, etc.); 2 tbsp apricot jam or jelly; 1–2 tsp water (to thin glaze); Powdered sugar (optional, for dusting)

Why You’ll Love This Recipe

Mini fruit tarts are the ultimate elegant dessert—easy to prepare ahead, endlessly customizable with your favorite fruits, and guaranteed to impress. Each tart offers a perfect balance of texture and flavor, with a flaky shell, creamy vanilla filling, and juicy fruit topping. They’re light, fresh, and visually stunning.

Ingredients

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

For the tart shells:

All-purpose flour
Powdered sugar
Unsalted butter
Egg yolk
Cold water
Salt

For the pastry cream:

Whole milk
Granulated sugar
Egg yolks
Cornstarch
Vanilla extract or vanilla bean paste
Unsalted butter

For the topping:

Assorted fresh fruits (strawberries, kiwi, blueberries, raspberries, mango, etc.)
Apricot jam or jelly (for glaze)
Water (to thin glaze)

Directions

Make the tart dough:
- In a food processor, blend flour, powdered sugar, and salt.
- Add cold butter and pulse until mixture resembles breadcrumbs.
- Add egg yolk and cold water; mix until dough comes together.
- Wrap in plastic and chill for 30 minutes.
Bake the shells:
- Preheat oven to 350°F (175°C).
- Roll out dough and cut into rounds to fit mini tart pans or muffin tins.
- Press into molds and prick the bottoms with a fork.
- Bake for 12–15 minutes or until lightly golden. Cool completely.
Prepare the pastry cream:
- In a saucepan, heat milk until just simmering.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly whisk in the hot milk, then return mixture to saucepan.
- Cook over medium heat until thick and smooth, stirring constantly.
- Remove from heat, stir in butter and vanilla.
- Transfer to a bowl, cover with plastic wrap touching the surface, and chill.
Assemble the tarts:
- Spoon or pipe chilled pastry cream into cooled tart shells.
- Arrange fresh fruit on top in decorative patterns.
- Warm apricot jam with a little water and brush over fruit to glaze.

Servings and timing

This recipe yields about 12 mini fruit tarts.
Prep time: 30 minutes
Chill time: 30 minutes
Bake time: 15 minutes
Assembly time: 15 minutes
Total time: 1 hour and 30 minutes

Variations

Lemon pastry cream: Add lemon zest and a splash of lemon juice for a citrus twist.
Chocolate tart: Add a thin layer of melted chocolate or ganache under the pastry cream.
Almond crust: Replace some of the flour with almond flour for a nutty base.
Tropical tarts: Top with mango, pineapple, and kiwi for a summery feel.
Mini tartlets: Use a smaller mold to make bite-sized versions for cocktail parties.

Storage/Reheating

Store assembled fruit tarts in the refrigerator for up to 2 days in an airtight container.
For best results, add fruit topping and glaze just before serving to maintain freshness.
Tart shells and pastry cream can be made ahead and stored separately:

Tart shells: Up to 3 days at room temperature in an airtight container
Pastry cream: Up to 3 days in the fridge
Freezing is not recommended, as the texture of the cream and fruit will suffer.

FAQs

Can I use store-bought tart shells?

Yes, store-bought mini tart shells are a great time-saver and still work well with homemade pastry cream and fresh fruit.

Can I make the dough without a food processor?

Yes, use a pastry cutter or your hands to rub the butter into the dry ingredients, then mix in the yolk and water.

What fruits work best?

Use firm, colorful fruits that hold their shape, such as berries, kiwi, mango, and grapes. Avoid overly juicy fruits like melon.

Can I use whipped cream instead of pastry cream?

Yes, whipped cream or a mascarpone-based filling can be used for a lighter option, though it won’t be as stable for longer storage.

How do I keep the fruit from drying out?

Brush the fruit with a glaze of warm apricot jam thinned with water. This gives shine and keeps the fruit moist.

Can I make these ahead?

Yes, prepare the tart shells and pastry cream in advance, then assemble with fruit shortly before serving.

Can I flavor the pastry cream?

Absolutely. Try infusing the milk with a cinnamon stick, citrus zest, or coffee beans before making the cream.

Do I need tart pans?

Mini muffin tins work well if you don’t have tart pans. Just press the dough into each cup and shape gently.

Why is my pastry cream lumpy?

It may have overcooked. Whisk continuously while cooking, and strain it through a sieve if needed to smooth it out.

Can I make these gluten-free?

Yes, use a gluten-free flour blend for the crust. The filling and topping are naturally gluten-free.

Conclusion

Mini fruit tarts are a versatile, crowd-pleasing dessert that’s as fun to make as it is to eat. With crisp shells, smooth vanilla pastry cream, and vibrant fresh fruit, they offer a perfect mix of textures and flavors in every bite. Whether you’re creating a dessert tray or looking for a fresh finish to a special meal, these mini tarts are sure to dazzle.