Bright, bite-sized Mini Fruit Tarts are an easy way to bring fresh flavor and pretty color to any gathering. Crisp tart shells filled with silky pastry cream and topped with seasonal fruit make a simple showstopper for brunch or parties. If you love playful desserts, try Fruity Pebbles Rice Krispie Treats for another fun option.
Why You’ll Love This Mini Fruit Tarts
- Bite-sized and beautiful for parties or afternoon tea
- Silky pastry cream balances bright fresh fruit flavors
- Make ahead: bake shells and chill cream for easy assembly
- Family-friendly and perfect for little hands
- Great use of seasonal fruit and leftover berries
Ingredients Needed
Tart Dough
- 8 tbsp unsalted butter (see notes for using salted)
- ½ cup granulated sugar
- ⅛ tsp salt
- 1 egg
- 250 g all-purpose flour (2 cups spooned and leveled)
Pastry Cream
- 2 cups whole milk
- 1 tsp vanilla extract or vanilla bean paste
- pinch of salt
- 5 large egg yolks
- 3 1/2 tbsp cornstarch
- ½ cup granulated sugar
- 2 tbsp unsalted or salted butter (optional)
Fruit + Toppings
- Strawberries, blueberries, kiwi, peaches, etc. (sliced or halved)
- Optional dusting of powdered sugar or a light apricot glaze
Step-by-Step Instructions
- Tart Dough — Cream butter and ½ cup sugar, add egg, then mix in flour and 1/8 tsp salt until a soft dough forms; chill 30 minutes.
- Roll and Shape — Roll dough on a floured surface and press into mini tart pans or a mini muffin tin to form even shells. Chill again 10 minutes.
- Bake Tarts — Preheat oven to 350°F. Bake shells 12–15 minutes until edges are golden; cool completely on a rack.
- Make Pastry Cream — Heat milk with vanilla until steaming. Whisk yolks, ½ cup sugar and cornstarch, then temper with hot milk. Return to heat, whisk until thick, then remove and stir in 2 tbsp butter if using; cool.
- Chill Pastry Cream — Cover pastry cream with plastic touching the surface to prevent skin and chill until firm, about 2 hours.
- Assemble Mini Fruit Tarts — Pipe or spoon chilled cream into shells, top with sliced fruit, and finish with a light glaze or powdered sugar before serving.
Serving Suggestions Mini Fruit Tarts
- Serve on a pretty platter with mint sprigs for color.
- Pair with a pot of hot tea or iced coffee for brunch.
- Add a scoop of vanilla ice cream for a dessert twist.
- Offer alongside Fruity Pebbles Rice Krispies Treats for a kid-friendly dessert table.
- Garnish with a drizzle of honey or a sprinkle of toasted coconut.
Tips for Success Mini Fruit Tarts
- Chill the dough well to keep shells from shrinking while baking.
- Whisk pastry cream constantly while cooking to avoid lumps.
- Cool shells completely before filling to maintain crispness.
- Use ripe, firm fruit so slices hold shape on top of cream.
- Store assembled tarts in a single layer in the fridge and eat within 24–48 hours.
Variations
Here are a few easy ways to change it up:
- Citrus twist: fold lemon or orange zest into the pastry cream.
- Dairy-free: use coconut milk and vegan butter substitutes, then chill until set.
- Nutty crust: add finely ground almonds to the tart dough for extra flavor.
Mini Fruit Tarts
Bright, bite-sized Mini Fruit Tarts filled with silky pastry cream and topped with seasonal fruit, perfect for any gathering.
Ingredients
Tart Dough
- 8 tbsp unsalted butter See notes for using salted.
- ½ cup granulated sugar
- ⅛ tsp salt
- 1 large egg
- 250 g all-purpose flour (2 cups spooned and leveled)
Pastry Cream
- 2 cups whole milk
- 1 tsp vanilla extract or vanilla bean paste
- pinch salt
- 5 large egg yolks
- 3.5 tbsp cornstarch
- ½ cup granulated sugar
- 2 tbsp unsalted or salted butter (optional)
Fruit + Toppings
- Strawberries, blueberries, kiwi, peaches, etc. (sliced or halved)
- Powdered sugar or a light apricot glaze (for dusting)
Instructions
Tart Dough
- Cream butter and ½ cup sugar, add egg, then mix in flour and 1/8 tsp salt until a soft dough forms; chill for 30 minutes.
Roll and Shape
- Roll dough on a floured surface and press into mini tart pans or a mini muffin tin to form even shells. Chill again for 10 minutes.
Bake Tarts
- Preheat oven to 350°F. Bake shells for 12–15 minutes until edges are golden; cool completely on a rack.
Make Pastry Cream
- Heat milk with vanilla until steaming. Whisk yolks, ½ cup sugar and cornstarch, then temper with hot milk. Return to heat, whisk until thick, then remove and stir in 2 tbsp butter if using; cool.
Chill Pastry Cream
- Cover pastry cream with plastic touching the surface to prevent skin and chill until firm, about 2 hours.
Assemble Mini Fruit Tarts
- Pipe or spoon chilled cream into shells, top with sliced fruit, and finish with a light glaze or powdered sugar before serving.
Notes
Chill the dough well to keep shells from shrinking while baking. Whisk pastry cream constantly while cooking to avoid lumps. Cool shells completely before filling to maintain crispness. Use ripe, firm fruit so slices hold shape on top of cream. Store assembled tarts in a single layer in the fridge and eat within 24–48 hours.