Mini Fruit Tarts Recipe

Introduction

Mini fruit tarts are delightful bite-sized pastries filled with smooth pastry cream and topped with fresh, vibrant fruit. Perfect for parties or a sweet treat, these tarts combine a crisp, buttery crust with luscious filling and a glossy glaze.

Ingredients

• 5 large egg yolks
• 1/2 cup granulated sugar (caster sugar)
• 3 1/2 tablespoons cornstarch (cornflour)
• 2 cups whole milk
• 1/4 teaspoon salt
• 4 tablespoons cold butter, diced
• 2 teaspoons vanilla bean paste or pure vanilla extract
• 1 tablespoon + 2 teaspoons heavy whipping cream
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 156 grams (1 1/4 cup) all-purpose flour (plain flour)
• 80 grams (2/3 cup) powdered (icing/confectioners) sugar
• 1/4 teaspoon salt
• 4 oz (8 tablespoons) cold butter, cut into 12 chunks
• Fresh fruit (blackberries, raspberries, blueberries, strawberries, kiwi, or mango)
• Apricot jam

Instructions

1. Step 1: In a medium saucepan over low-medium heat, warm the whole milk for a couple of minutes without boiling it.
2. Step 2: In a medium bowl, whisk together the egg yolks, cornstarch, salt, and sugar for about two minutes until the mixture lightens in color.
3. Step 3: Slowly add a small amount of the warm milk to the egg mixture while whisking, then gradually add the rest of the milk, combining well.
4. Step 4: Return the mixture to the saucepan and cook over low-medium heat, whisking constantly, until it thickens and starts to bubble (“burp”). Remove from heat immediately.
5. Step 5: Stir in the cold butter and vanilla bean paste or extract until smooth. Transfer to an airtight container, cover tightly with plastic wrap touching the surface to prevent skin, and chill for at least two hours or up to three days. Rewhisk before use.
6. Step 6: For the shortcrust pastry, mix the egg yolk, heavy cream, and vanilla extract in a small bowl and set aside. In a large bowl or food processor, combine the flour, powdered sugar, and salt until just mixed.
7. Step 7: Add the cold butter chunks and pulse or rub in with your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces. Avoid overmixing.
8. Step 8: Gradually add the cream and egg mixture, mixing lightly until the dough just starts to come together. Turn dough onto a surface and gently press into a 6-inch disc.
9. Step 9: Wrap the disc in plastic wrap and chill in the fridge for at least 30 minutes or up to 4 days. If chilled longer, allow to soften slightly before rolling out.
10. Step 10: Roll the dough on a lightly floured surface to about 1/8 inch thick, forming roughly a 12-inch circle. Cut dough with a cookie cutter to fit your mini tart or cupcake pans (approximately 20 tarts).
11. Step 11: Press the dough gently into the molds, repairing cracks as needed. Prick the crusts with a fork, then freeze for 30 minutes or up to two days (wrap tart tin if freezing longer).
12. Step 12: Preheat the oven to 375°F (190°C). Line each tart shell with parchment or nonstick spray-covered foil, fill with pie weights, beans, or rice, and bake on a baking sheet for 11 minutes.
13. Step 13: Remove the weights and foil carefully, then bake for 2-3 more minutes until golden. Cool completely on a wire rack before filling.
14. Step 14: To assemble, fill each tart shell with chilled pastry cream, leaving room for fruit. Top with fresh fruit of choice.
15. Step 15: Warm apricot jam with a splash of water until melted, then brush over the fruit to glaze. Serve immediately or store in an airtight container in the fridge.

Tips & Variations

• Use a mix of colorful fresh fruits to make the tarts visually appealing and flavorful.
• For a dairy-free version, substitute whole milk with almond or oat milk and use a vegan butter alternative.
• Chilling the dough thoroughly before baking helps prevent shrinking and creates a crisp crust.
• If you don’t have pie weights, dry beans or uncooked rice work well for blind baking tart shells.

Storage

Store assembled mini fruit tarts in an airtight container in the refrigerator for up to 2 days. To keep tart shells crisp, store unfilled shells separately in an airtight container at room temperature for up to 3 days. Reheat shells briefly in a low oven before filling if desired. Avoid assembling too far in advance to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pastry cream in advance?

Yes, the pastry cream can be made up to three days ahead and refrigerated. Just cover tightly with plastic wrap pressed directly on its surface to prevent skin from forming, and rewhisk before using.

What is the best way to prevent the tart crust from shrinking during baking?

Chilling the dough well before rolling and again after lining the tart pans helps prevent shrinking. Also, avoid overstretching the dough when pressing it into the mold, and use pie weights during blind baking to hold its shape.

Mini Fruit Tarts Recipe

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4.5 from 115 reviews

Delight in these delicious Mini Fruit Tarts featuring a buttery shortcrust pastry shell filled with smooth, creamy pastry cream and topped with vibrant fresh fruits glazed with apricot jam for a glossy finish. Perfect for entertaining or a sweet everyday treat.

• Author: Rico
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 55 minutes (including chilling time)
• Yield: 20 mini fruit tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Pastry Cream

• 5 Large Egg Yolks
• 1/2 Cup Granulated Sugar (Caster Sugar)
• 3 1/2 Tablespoons Cornstarch (Cornflour)
• 2 Cups Whole Milk
• 1/4 Teaspoon Salt
• 4 Tablespoons Cold Butter, diced
• 2 Teaspoons Vanilla Bean Paste or Pure Vanilla Extract

Shortcrust Pastry

• 1 Large Egg Yolk
• 1 Tablespoon + 2 Teaspoons Heavy Whipping Cream
• 1 Teaspoon Pure Vanilla Extract
• 156 Grams (1 1/4 Cup) All-Purpose Flour (Plain Flour)
• 80 Grams (2/3 Cup) Powdered (Icing, Confectioners) Sugar
• 1/4 Teaspoon Salt
• 4 oz (8 Tablespoons) Cold Butter, cut into 12 chunks

Assembly

• Fresh Fruit such as Blackberries, Raspberries, Blueberries, Strawberries, Kiwi, or Mango
• Apricot Jam

Instructions

1. Pastry Cream Preparation: In a medium saucepan over low-medium heat, warm the whole milk for a couple of minutes without boiling. Meanwhile, whisk together the egg yolks, cornstarch, salt, and sugar in a bowl for about two minutes until lighter in color.
2. Combine Milk and Egg Mixture: Slowly add some warmed milk to the egg mixture while whisking, then gradually add the rest of the milk. Return this combined mixture to the saucepan and cook over low-medium heat, whisking constantly until thickened and bubbling appear on the surface indicating it is done.
3. Finish Pastry Cream: Remove from heat immediately and stir in cold diced butter and vanilla bean paste or extract. Pour into an air-tight container, cover with plastic wrap directly on the surface to prevent skin formation, and refrigerate for at least two hours or up to three days. Rewhisk before use.
4. Prepare Shortcrust Pastry Mixture: In a small bowl, mix egg yolk, heavy cream, and vanilla extract. In a larger bowl or food processor, combine flour, powdered sugar, and salt. Add cold butter chunks and pulse or rub in until coarse crumbs with some butter chunks remain.
5. Form Dough: Slowly stream in the egg and cream mixture and gently bring dough together into a ball without overmixing. Press dough into a 6-inch disc, wrap tightly in plastic, and chill in the fridge for at least 30 minutes or up to 4 days.
6. Roll and Shape Dough: After chilling, roll dough on a floured surface to 1/8 inch thickness into about a 12-inch circle. Cut out rounds using a cookie cutter suitable for mini tart or cupcake pans (yielding about 20 tarts). Press dough gently into molds, prick with a fork, then freeze for 30 minutes or up to 2 days.
7. Bake Tart Shells: Preheat oven to 375°F (190°C). Line shells with parchment or foil sprayed with cooking spray and fill with baking weights such as dry beans or rice. Bake for 11 minutes, remove weights and lining, then bake for 2-3 more minutes until golden brown. Cool completely on a wire rack.
8. Assemble Tarts: Fill cooled tart shells with pastry cream, leaving some room to prevent overflow. Top with fresh fruits of choice.
9. Glaze and Serve: Gently warm apricot jam with a splash of water until melted and brush over the fruit for a shiny glaze. Serve immediately or store in an airtight container in the fridge. Best served within a few hours of assembly.

Notes

• Ensure the milk is warm, not boiling, before adding to the egg mixture to avoid curdling.
• Do not overmix the pastry dough to preserve flaky texture from butter chunks.
• Chilling the pastry dough and tart shells cold before baking prevents shrinking and helps maintain shape.
• Use a pastry brush to coat fruit with apricot glaze for a professional shiny finish.
• The tarts are best assembled shortly before serving to keep pastry crisp.

Keywords: Mini fruit tarts, pastry cream, shortcrust pastry, fresh fruit dessert, apricot glaze, homemade tarts, French dessert