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Easy Creamy Mini Fruit Tarts Recipe Perfect for Homemade Desserts

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These easy creamy mini fruit tarts combine buttery pastry crusts with smooth vanilla pastry cream and fresh vibrant fruit, perfect for quick homemade desserts that impress.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour
  • 1/4 cup (30 g) powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 2–3 tablespoons (30–45 ml) ice water
  • 1 teaspoon vanilla extract
  • 2 cups (480 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 4 large egg yolks, room temperature
  • 1/4 cup (30 g) cornstarch
  • 2 tablespoons (28 g) unsalted butter, softened
  • 1 teaspoon vanilla bean paste or extract
  • About 1 cup fresh strawberries, sliced
  • 1/2 cup blueberries
  • 1 medium kiwi, peeled and sliced
  • 1/2 cup mandarin orange segments (optional)
  • 2 tablespoons apricot jam or honey (for glazing, optional)

Instructions

  1. In a large bowl, whisk together flour, powdered sugar, and salt. Add cold, cubed butter and work into flour until mixture resembles coarse crumbs with pea-sized pieces. Do not overwork.
  2. Stir in vanilla extract. Gradually add ice water, mixing gently until dough starts to come together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. While dough chills, heat whole milk in a medium saucepan over medium heat until just simmering.
  4. In a separate bowl, whisk egg yolks with granulated sugar and cornstarch until smooth.
  5. Slowly pour about 1/2 cup hot milk into egg mixture while whisking constantly to temper eggs. Pour tempered egg mixture back into saucepan with remaining milk.
  6. Cook over medium heat, whisking constantly, until thickened and bubbling, about 3-5 minutes.
  7. Remove from heat, whisk in softened butter and vanilla bean paste. Strain through fine mesh sieve. Cover surface with plastic wrap and chill until cool, about 1 hour.
  8. Preheat oven to 350°F (175°C). Roll chilled dough to about 1/8-inch thickness on lightly floured surface. Cut rounds slightly larger than tart pans. Press dough into pans, trim edges, and prick bottoms with fork.
  9. Line shells with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 10-12 minutes until golden brown. Cool completely on wire rack.
  10. Spoon chilled pastry cream into each shell, smoothing tops. Arrange fresh fruit on top.
  11. Optional: Warm apricot jam with a splash of water and brush lightly over fruit for shine and freshness.
  12. Serve immediately or refrigerate up to 24 hours before serving.

Notes

Keep rolling pin cool by wrapping in a damp towel and chilling before rolling dough for flakier crusts. Use pie weights or dried beans to prevent tart shells from puffing or shrinking. Pastry cream can be made up to two days ahead and chilled. For gluten-free, substitute almond flour and tapioca starch; for dairy-free, use coconut oil and plant-based milk with a thickener like arrowroot powder.

Nutrition

Keywords: mini fruit tarts, pastry cream, homemade dessert, easy tarts, fruit tart recipe, creamy tarts, quick dessert

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