Mini Fruit Tarts Recipe
These mini fruit tarts have a crumbly, buttery shortcrust pastry base, a smooth and creamy vanilla pastry cream filling, and a topping of colorful fresh fruit. Each tart is beautifully individual and impressive to serve at a gathering. The shortcrust is made with butter, powdered sugar, flour, and egg yolk for a rich, tender shell with a satisfying snap. Also try my Tart Crust By Hand, Strawberry Cheesecake Tart, or French Custard Tart.
Mini Fruit Tarts Recipe
For 6 mini tarts.This is a simple recipe. You can make the pastry cream (custard) in microwave oven in 2 minutes !No mini tart mold needed.
Dietary note: Contains eggs and dairy. This recipe is not vegan.
Ingredients
Tart Crust
- 1/4 cup (60 g) unsalted butter
- 3 tbsp (40 g) powdered sugar
- 1 egg yolk
- 1 cup (130 g) all-purpose flour, sifted
- Fresh raspberries for decorating
Pastry Cream / Custard
- 2 Egg Yolks
- 3 tbsp (40 g) granulated sugar, ground
- 5 tsp (12 g) corn starch
- 1/4 cup + 3 tbsp (100 ml) milk, warm
- 1 tsp (5 ml) vanilla extract
- 1/4 cup whipped cream (see below)
Whipped Cream
- 3/4 cup +3 tbsp (225 ml) 35% whipping cream/heavy cream
- 1 tbsp (15 g) powdered sugar
Instructions
- For the crust, mix the softened butter and confectioners' sugar, then mix in the egg yolk. Sift in the flour and bring the dough together. Wrap and refrigerate for 30 minutes.
- Roll the dough between sheets of plastic wrap to about 0.5 cm (0.2 inch) thick. Cut rounds with an 8.5 cm (3.3 inch) cutter.
- Turn a muffin pan upside down and place paper liners over the outside of the cups, as shown in the video. Drape the pastry rounds over the liners to form tart shells. Bake in a preheated oven at 350°F (180°C) for 10–12 minutes. Cool the shells on a rack.
- For the custard, whisk the egg yolks and sugar until pale yellow. Whisk in the cornstarch, warm milk and vanilla.
- Cover with microwave-safe wrap and microwave at 600 W for 1 minute. Whisk, cover again and microwave for another 1 minute. Whisk until smooth, then cover with wrap touching the custard's surface and refrigerate for 20 minutes.
- Whip the whipping cream and confectioners' sugar listed under whipped cream until firm. Fold 1/4 cup of the whipped cream into the chilled custard.
- Pipe the custard into the cooled tart shells. Decorate with raspberries and the remaining whipped cream, as shown in the video.
Video
Notes
The shells bake for 10–12 minutes and the custard microwaves for 2 minutes. The dough chills for 30 minutes and the custard for 20 minutes; cooling and assembly take additional time. The 14-minute cooking field includes the upper baking time plus the custard cooking time. The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.
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