1. Home
  2. Recipes
  3. Individual Fresh Fruit Tarts

Mini Fruit Tarts

Featured in Sweet Endings and Treats.

These Mini Fruit Tarts combine buttery pastry shells with silky vanilla custard and fresh fruit toppings. The recipe breaks down each component - from the crispy tart shells to the creamy custard filling - making it approachable for home bakers. While requiring several steps and chilling time, the components can be made ahead. The shells and custard can be prepared days in advance, with final assembly just before serving. The result is professional-looking individual tarts perfect for special occasions.
A smiling woman in a chef's jacket stands in a commercial kitchen, looking at the camera with various food containers and utensils in the background.
Updated on Sun, 19 Jan 2025 17:16:42 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
Simple and delicious mini tarts with a buttery crust and your choice of sweet or savory fillings. Pin it
Simple and delicious mini tarts with a buttery crust and your choice of sweet or savory fillings. | tasteofcook.com

A perfect harmony of buttery pastry, silky vanilla custard, and fresh seasonal fruits creates these elegant Mini Fruit Tarts that are as beautiful as they are delicious. Each bite-sized tart offers a delightful combination of textures and flavors, from the crisp pastry shell to the smooth custard filling, topped with nature's colorful bounty. These miniature masterpieces bring the sophistication of a French patisserie right to your kitchen.

After years of perfecting these tarts, I've found that the secret lies in temperature control and patient preparation. The first time I achieved that perfect crisp shell filled with silky custard, I knew I'd discovered something special.

Essential Ingredients Selection

  • Butter: European-style with high fat content
  • Fresh Eggs: Room temperature for best results
  • Whole Milk: Full-fat for richest custard
  • Pure Vanilla Extract: Real vanilla makes a difference
  • Fresh Seasonal Fruits: Choose ripe but firm varieties
  • Quality Apricot Jelly: For perfect glossy finish

Detailed Baking Instructions

Step 1: Perfect Pastry Creation
Keep ingredients cold. Mix just until combined. Rest dough properly. Roll to even thickness. Press gently into molds.
Step 2: Custard Excellence
Temper eggs carefully. Whisk constantly while cooking. Strain before cooling. Cover surface directly. Chill completely.
Step 3: Shell Preparation
Dock bottoms thoroughly. Freeze before baking. Watch edges for browning. Cool completely. Glaze before filling.
Step 4: Assembly Mastery
Fill shells evenly. Arrange fruits thoughtfully. Apply glaze carefully. Work quickly. Keep chilled.
Step 5: Presentation Perfection
Choose complementary fruits. Create pattern variations. Apply final glaze. Garnish appropriately. Serve promptly.
Quick and easy mini tart recipe, perfect for appetizers, snacks, or bite-sized desserts. Pin it
Quick and easy mini tart recipe, perfect for appetizers, snacks, or bite-sized desserts. | tasteofcook.com

My favorite part of making these tarts is arranging the fruits on top - it's like creating edible art, and no two tarts are ever exactly alike.

Mini tarts made easy with a flaky crust and customizable fillings for any occasion. Pin it
Mini tarts made easy with a flaky crust and customizable fillings for any occasion. | tasteofcook.com

Temperature and Storage Guidelines

Success depends on proper timing: Shell dough: Up to 3 days refrigerated. Baked shells: 3-4 days in airtight container. Custard: 2 days refrigerated. Assembled tarts: Best within 4 hours. Store components separately until needed.

Frequently Asked Questions

→ Can I make these tarts ahead of time?
Yes, the shells and custard can be made ahead. Shell can be made days ahead and custard one day ahead. Assemble just before serving.
→ Why do the shells need to be frozen before baking?
Freezing prevents the dough from melting too quickly or shrinking in the oven, helping maintain the tart shape.
→ What types of fruit can I use?
Any fresh fruit works well - berries, kiwi, peaches, and other seasonal fruits are all good choices.
→ Why brush the shells with glaze before filling?
The glaze creates a barrier that prevents the custard from making the shell soggy.
→ Can I use a different type of jelly for the glaze?
Yes, any clear jelly works. Apricot is traditional but apple or other clear jellies can be substituted.

Individual Fresh Fruit Tarts

Delicate mini tarts filled with smooth vanilla custard and topped with fresh fruit, finished with a glossy apricot glaze for a beautiful French pastry at home.

Prep Time
45 Minutes
Cook Time
15 Minutes
Total Time
60 Minutes


Difficulty: Intermediate

Cuisine: French

Yield: 6 Servings (6 mini tarts)

Dietary: Vegetarian

Ingredients

→ Tart Dough

01 All-purpose flour (225g or 1½ cups + 1 tablespoon)
02 Salt (½ teaspoon)
03 Powdered sugar (80g or ½ cup + 1 tablespoon + 1 teaspoon)
04 Unsalted butter, cubed (115g or 8 tablespoons)
05 Egg yolks (2)
06 Vanilla extract (½ teaspoon)
07 Heavy cream (1 tablespoon)

→ Custard Filling

08 Egg yolks (4)
09 White sugar (68g or 5½ tablespoons)
10 All-purpose flour (24g or 2 tablespoons + 2 teaspoons)
11 Cornstarch (24g or 2 tablespoons + 2 teaspoons)
12 Whole milk (376ml)
13 Vanilla extract (1 teaspoon)

→ Assembly

14 Assorted fresh fruit, sliced
15 Apricot jelly (2 tablespoons)
16 Water (1½ tablespoons)

Instructions

Step 01

Mix flour, salt, sugar, and butter in stand mixer until butter breaks down. Add egg yolks, cream, and vanilla. Mix until sandy texture forms that holds together when pinched.

Step 02

Press about 3 tablespoons (60g) of dough into each tart mold. Prick bottoms with fork. Freeze for at least 1 hour.

Step 03

Bake frozen shells at 375°F for 12-15 minutes until edges brown. Check at 8 minutes and flatten any rising centers. Cool completely on rack.

Step 04

Whisk egg yolks with sugar, then sifted flour and cornstarch. Add milk and vanilla. Cook over medium heat, whisking constantly until thickened like pudding. Cool for 30 minutes.

Step 05

Combine apricot jelly and water, microwave briefly to melt, then strain.

Step 06

Brush shells with glaze to prevent sogginess. Fill ¾ full with custard, arrange fruit on top, and brush with apricot glaze. Serve immediately or chill.

Notes

  1. Tart shells can be made several days ahead and stored in refrigerator
  2. Custard can be made one day in advance
  3. Brushing shells with glaze before filling prevents them from getting soggy

Tools You'll Need

  • Stand mixer with paddle attachment
  • 4-inch tart molds
  • Wire cooling rack
  • Saucepan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, milk, cream)
  • Contains eggs
  • Contains gluten (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 524
  • Total Fat: 24 g
  • Total Carbohydrate: 68 g
  • Protein: 9 g