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Mini Fruit Tarts

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Delicate bite-sized tarts featuring a crisp pastry shell filled with creamy custard or cream cheese and topped with fresh, vibrant seasonal fruits—a perfect elegant dessert or party treat.

Ingredients

Scale
  • Crust:
    • 1 ¼ cups all-purpose flour
    • ¼ cup granulated sugar
    • ½ tsp salt
    • ½ cup unsalted butter, cold and cubed
    • 1 egg yolk
    • 2–3 tbsp ice water
  • Filling:
    • ½ cup heavy cream
    • 2 tbsp powdered sugar
    • ½ tsp vanilla extract
    • Optional: replace with ½ cup cream cheese, softened
  • Topping:
    • 1 cup mixed fresh fruit (berries, kiwi, mango, etc.)
    • 2 tbsp apricot jam (thinned with 1 tsp water) for glaze

Instructions

  1. Preheat oven to 350 °F (175 °C). Lightly grease 12 mini tart pans or a mini muffin tin.
  2. Make crust: in a bowl, whisk flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in egg yolk and just enough ice water to form a dough.
  3. Press dough evenly into mini tart pans. Prick bottoms with a fork to prevent puffing.
  4. Bake crusts 12–15 minutes until lightly golden. Cool completely on a wire rack.
  5. Meanwhile, whip heavy cream with powdered sugar and vanilla until soft peaks form. If using cream cheese, beat until smooth and fluffy.
  6. Transfer cream filling to a piping bag or spoon, and fill cooled tart shells.
  7. Top each with assorted fresh fruit.
  8. Warm apricot jam with water, brush lightly over fruit to glaze and add shine.
  9. Chill tarts for at least 30 minutes before serving to set.

Notes

  • Use seasonal fruits for best flavor and vibrant color.
  • Make crusts ahead and store in airtight container for up to 3 days.
  • Swap custard filling for pastry cream or lemon curd for variety.
  • Gelatin in glaze helps preserve shine longer.
  • Serve chilled for optimal taste and texture.

Nutrition

Find it online: https://ukfinda.com/mini-fruit-tarts/