These bite-sized pastries are bright, quick to make, and perfect for brunch or a kid-friendly party. Mini Fruit Tarts combine a crisp shell, silky pastry cream, and fresh fruit for a crowd-pleasing dessert that’s easy to customize. For another playful dessert idea try this Fruity Pebbles Rice Krispie treats pairing.
Why You’ll Love This Mini Fruit Tarts
- Bursting with fresh fruit and bright colors for a show-stopping plate.
- Small size means fast baking and easy portioning for parties.
- Make the pastry cream and shells ahead for quick assembly.
- Kid-friendly and great for brunch, showers, or picnics.
- Easy to customize with seasonal fruit or a glaze.
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
-
Toppings
- Strawberries, blueberries, kiwi, peaches, etc.
Step-by-Step Instructions
- Pastry cream: Warm 2 cups milk with vanilla and a pinch of salt. Whisk 5 egg yolks with ½ cup sugar and 3 1/2 tbsp cornstarch until smooth, temper with hot milk, return to heat, and cook until thick. Stir in 2 tbsp butter if using, then cool and chill.
- Tart dough: Cream 8 tbsp butter with ½ cup sugar and ⅛ tsp salt, add 1 egg, then fold in 250 g (2 cups) flour until a soft dough forms. Chill 30 minutes.
- Roll and shape: Roll dough on a lightly floured surface, cut rounds to fit mini tart pans or muffin tin, press in gently and trim excess.
- Baking tarts: Blind-bake shells at 350°F until edges are golden, about 12–15 minutes; remove weights and bake 3–5 more minutes for dry bottoms. Cool completely.
- Assembling mini fruit tarts: Pipe or spoon chilled pastry cream into shells, arrange sliced fruit on top, and chill briefly before serving.
Serving Suggestions Mini Fruit Tarts
- Dust with powdered sugar or brush fruit with a light apricot glaze for shine.
- Serve with a dollop of whipped cream or a small scoop of vanilla ice cream.
- Offer a platter with assorted berries and mint sprigs for color and freshness.
- Pair with a nostalgic snack like Fruity Pebbles Rice Krispies treats for a playful dessert table.
- Present on tiered stands for bridal showers or tea parties.
Tips for Success Mini Fruit Tarts
- Chill the dough well so shells hold their shape and don’t shrink while baking.
- Cook pastry cream until it’s thick and glossy so it sets firmly in the tart shells.
- Bake shells until fully dry to avoid a soggy bottom; cool completely before filling.
- Slice fruit uniformly for an attractive, balanced topping.
- Store filled tarts in the fridge and assemble close to serving time for best texture.
Variations
Here are a few easy ways to change it up:
- Lemon curd filling: Replace pastry cream with tangy lemon curd for a bright flavor.
- Dairy-free option: Use coconut milk pastry cream and vegan butter in the dough.
- Chocolate shell: Add 1–2 tbsp cocoa powder to the dough or brush shells with melted chocolate to seal.
Mini Fruit Tarts
These bite-sized pastries are filled with silky pastry cream and topped with fresh fruit, making them perfect for brunch or parties.
Ingredients
Tart Dough
- 8 tbsp unsalted butter See notes for using salted butter.
- 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 1/2 tbsp cornstarch
- ½ cup granulated sugar
- 2 tbsp unsalted or salted butter Optional.
Toppings
- Strawberries, blueberries, kiwi, peaches, etc. Use fresh seasonal fruit.
Instructions
Prepare Pastry Cream
- Warm the milk with vanilla and a pinch of salt.
- Whisk egg yolks with sugar and cornstarch until smooth, then temper with hot milk.
- Return to heat and cook until thick. Stir in butter if using, then cool and chill.
Make Tart Dough
- Cream butter with sugar and salt, add egg, then fold in flour until a soft dough forms.
- Chill the dough for 30 minutes.
Roll and Shape
- Roll dough on a floured surface, cut rounds to fit tart pans or muffin tin, press in and trim excess.
Bake Tart Shells
- Blind-bake shells at 350°F until edges are golden, about 12–15 minutes.
- Remove weights and bake for 3–5 more minutes until bottoms are dry. Cool completely.
Assemble Tarts
- Pipe or spoon chilled pastry cream into shells.
- Arrange sliced fruit on top and chill briefly before serving.
Notes
Dust with powdered sugar or brush fruit with apricot glaze for shine. Store filled tarts in the fridge and assemble close to serving time for best texture.