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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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/mini-fruit-tarts-recipe/