Mini fruit tarts recipe
Mini fruit tarts recipe featuring a buttery crust and creamy pastry cream filling! Our tart recipe is topped with fresh fruit, perfect for any occasion.
Ingredients
For the Tart Shells
- 1 ½ cups 180g all-purpose flour
- ½ cup 115g unsalted butter, cold and cubed
- ¼ cup 50g granulated sugar
- 1 large egg yolk
- 2 tbsp ice water if needed
For the Pastry Cream
- 2 cups 480ml whole milk
- 3 large egg yolks
- ½ cup 100g granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
For the Fruit Topping & Glaze
- 2 cups mixed fresh fruit strawberries, blueberries, raspberries, kiwi
- ¼ cup apricot jam for glaze
- 1 tbsp water
Instructions
Step 1: Make the Tart Dough
- In a food processor, pulse flour, sugar, and cold butter until crumbly.
- Add egg yolk and mix until dough comes together. If too dry, add ice water, 1 tsp at a time.
- Shape into a disk, wrap in plastic, and chill for 30 minutes.
Step 2: Bake the Tart Shells
- Preheat oven to 350°F (180°C).
- Roll dough to ⅛-inch thickness and press into mini tart pans. Trim excess.
- Prick bottoms with a fork, line with parchment, and fill with pie weights or dried beans.
- Bake for 12 minutes, remove weights, and bake 5 more minutes until golden. Cool completely.
Step 3: Prepare the Pastry Cream
- Heat milk in a saucepan until steaming.
- Whisk egg yolks, sugar, and cornstarch in a bowl.
- Slowly pour hot milk into yolk mixture, whisking constantly.
- Return to heat and cook, stirring, until thick (about 2-3 minutes).
- Remove from heat, stir in vanilla and butter. Cover with plastic (directly on surface) and chill.
Step 4: Assemble the Tarts
- Fill cooled tart shells with pastry cream.
- Arrange sliced fruit on top.
- Heat apricot jam with water, then brush over fruit for shine.
Notes
Nutrition Information (Per Tart)
| Calories | Fat | Carbs | Protein | Sugar | Fiber |
|---|---|---|---|---|---|
| 180 kcal | 9g | 22g | 3g | 12g | 1g |