Description
Mini fruit tarts are elegant, bite-sized treats featuring a crisp buttery crust, creamy filling, and vibrant fresh fruit topping. Perfect for parties, brunches, or special occasions, they are customizable and visually stunning.
Ingredients
Scale
Tart Shell:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 egg yolk
- 2 tbsp cold water
Creamy Filling:
- 1 cup milk
- ¼ cup granulated sugar
- 2 egg yolks
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- ½ cup heavy cream, whipped
Fresh Fruit Topping:
- Strawberries, sliced
- Kiwi, peeled and sliced
- Blueberries
- Mango, diced
- (Optional: Apricot jam for glaze)
Instructions
- Prepare the Tart Shells:
-
- Mix flour, butter, and powdered sugar until crumbly.
- Add egg yolk and cold water; mix until dough forms.
- Roll out and cut circles to fit mini tart pans.
- Blind bake at 350°F (175°C) for 12-15 minutes. Let cool.
- Make the Creamy Filling:
-
- Heat milk and sugar over medium heat.
- Whisk egg yolks and cornstarch, then slowly add to the warm milk.
- Cook until thickened, stirring constantly.
- Remove from heat, add vanilla, and cool. Fold in whipped cream.
- Assemble & Decorate:
-
- Pipe chilled filling into tart shells.
- Arrange fresh fruit in decorative patterns.
- Optionally, brush with warmed apricot jam for a glossy finish.
Notes
- Store assembled tarts in the fridge for up to 2 days.
- Blind baking prevents a soggy crust.
- For a nutty crust, add ground almonds to the dough.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 mini tart
- Calories: ~180 kcal
- Sugar: ~10g
- Sodium: ~50mg
- Fat: ~9g
- Saturated Fat: ~5g
- Unsaturated Fat: ~3g
- Trans Fat: 0g
- Carbohydrates: ~22g
- Fiber: ~1g
- Protein: ~3g
- Cholesterol: ~40mg