Dinner

Mini Fruit Tarts

Name: Mini Fruit Tarts
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: French
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsalted butter, cold and cubed; 1/4 cup granulated sugar; 1/4 teaspoon salt; 1 large egg yolk; 2–3 tablespoons ice water; 1 1/2 cups pastry cream or cream cheese filling; 2 cups assorted fresh fruits (strawberries, kiwi, blueberries, raspberries, etc.); 1/4 cup apricot jam (for glaze); 1 tablespoon water

Bysarra August 16, 2025

Jump to Recipe

These delightful mini fruit tarts feature a buttery, crisp shell filled with luscious pastry cream and topped with a colorful array of fresh fruit. Perfect for parties, afternoon tea, or a light dessert, they are as beautiful as they are delicious.

Why You’ll Love This Recipe

Mini fruit tarts are not only visually stunning but also versatile. The crisp tart shells provide a wonderful contrast to the smooth cream filling, while the fresh fruit adds natural sweetness and color. They are bite-sized, making them ideal for entertaining, and you can customize the toppings with your favorite seasonal fruits.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Tart shells (homemade or store-bought mini tart shells)
Pastry cream (milk, sugar, egg yolks, cornstarch, vanilla extract, butter)
Fresh fruit (such as strawberries, kiwi, blueberries, raspberries, mango, or grapes)
Apricot jam (optional, for glaze)

Directions

Prepare the pastry cream by whisking egg yolks, sugar, and cornstarch together in a bowl. Heat milk in a saucepan until steaming, then slowly temper the yolk mixture with the hot milk. Return to the pan and whisk until thickened. Remove from heat, stir in butter and vanilla, and let cool completely.
Bake or prepare mini tart shells as directed (if using homemade). Allow to cool fully before filling.
Fill each tart shell with chilled pastry cream.
Arrange sliced or whole fresh fruits on top of the cream in a decorative pattern.
If desired, warm apricot jam with a little water and brush lightly over the fruit for a glossy finish.
Chill until ready to serve.

Servings and timing

This recipe makes about 12 mini tarts.
Preparation time: 25 minutes
Cooking time: 15 minutes
Chilling time: 1 hour
Total time: 1 hour 40 minutes

Variations

Use lemon curd or chocolate ganache instead of pastry cream for a different flavor profile.
Try tropical fruits such as pineapple, passionfruit, or dragon fruit for a refreshing twist.
For a lighter option, replace pastry cream with whipped cream or Greek yogurt.
Add a touch of liqueur (such as Grand Marnier) to the glaze for an elegant finish.

storage/reheating

Mini fruit tarts are best enjoyed fresh, but they can be stored in the refrigerator for up to 2 days. Keep them in an airtight container to prevent the pastry from softening. If possible, assemble the tarts just before serving to maintain the crispness of the shell. These tarts are not suitable for reheating.

FAQs

Can I make the tart shells ahead of time?

Yes, tart shells can be baked in advance and stored in an airtight container for up to 3 days.

Can I freeze mini fruit tarts?

It is best not to freeze fully assembled tarts, but you can freeze baked tart shells for up to 2 months.

What fruits work best for these tarts?

Berries, kiwi, mango, and grapes work beautifully, but you can use any fresh, firm fruit that is in season.

How do I keep the fruit from browning?

Brush the fruit with a light glaze of apricot jam or lemon juice to slow oxidation.

Can I use store-bought custard instead of pastry cream?

Yes, store-bought custard can be used for convenience, though homemade pastry cream has a richer flavor.

Do I need to blind bake tart shells?

If making homemade shells, yes, blind baking is necessary to prevent sogginess.

How long can pastry cream be stored?

Pastry cream should be stored in the refrigerator and consumed within 3 days.

Can I make these gluten-free?

Yes, simply use gluten-free tart shells or make your own with a gluten-free flour blend.

What can I use instead of apricot jam for glazing?

You may use apple jelly or a simple sugar syrup as an alternative.

Can these be made dairy-free?

Yes, substitute plant-based milk and butter in the pastry cream, and use dairy-free tart shells.

Conclusion

Mini fruit tarts are a timeless dessert that balances crisp pastry, smooth cream, and fresh fruit in every bite. They are versatile, elegant, and surprisingly easy to prepare, making them an excellent choice for gatherings, special occasions, or even a simple treat at home. With endless fruit combinations and filling options, these tarts will surely become a favorite in your dessert collection

sarra