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Mini Fruit Tarts with Pastry Cream

Featured in: Sweet Endings and Treats

These Mini Fruit Tarts with Vanilla Pastry Cream transform simple ingredients into an elegant, show-stopping dessert that's surprisingly easy to create at home. The star of these beautiful bite-sized treats is the silky, rich pastry cream – a classic French crème pâtissière made with real vanilla bean paste for those gorgeous flecks of vanilla throughout. What makes these tarts special is their versatility – while the recipe suggests berries, you can customize the fruit toppings based on seasonal availability or color scheme for any occasion. The final touch of brushing the fruit with melted apricot preserves not only adds a subtle sweetness but gives the tarts that professional bakery-worthy shine. Perfect for bridal showers, Mother's Day brunches, afternoon tea parties, or anytime you want to impress guests with a dessert that looks like it came from a high-end patisserie. Though they appear intricate, the components can be prepared ahead of time, making assembly quick and stress-free even for bakers with limited experience.
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Updated on Sun, 16 Mar 2025 02:55:37 GMT
Three berry tarts on a wooden platter. Pin it
Three berry tarts on a wooden platter. | tasteofcook.com

Mini fruit tarts combine buttery pastry shells with luscious vanilla pastry cream and jewel-toned fresh fruits to create an elegant dessert that tastes as beautiful as it looks. These delicate treats deliver the perfect balance of crisp shell, silky custard, and sweet-tart fruit in every bite. Despite their impressive appearance, these petite delights are surprisingly approachable to make, especially when using pre-made tart shells.

I first learned to make pastry cream during a cooking class in Paris years ago. The instructor emphasized that mastering this versatile custard opens the door to countless elegant desserts. After returning home, I began creating these mini fruit tarts for special occasions, and they quickly became my signature dessert. When my sister requested them for her bridal shower instead of traditional cake, I knew they had truly become a family favorite.

Essential Pastry Cream Ingredients

  • Granulated sugar: Provides perfect sweetness level
  • Farm fresh egg yolks: Create rich custard base
  • Cornstarch: Ensures proper thickening without flour
  • Whole milk: Contributes essential dairy richness
  • Heavy cream: Creates silky luxurious texture
  • Cold butter: Adds glossy finish and prevents skin formation
  • Vanilla bean paste: Delivers intense flavor with beautiful specks

Perfect Tart Components

  • Golden tart shells: Offer crisp, buttery foundation
  • Fresh seasonal berries: Provide vibrant color and flavor
  • Smooth apricot glaze: Creates professional shine
  • Mixed fruits: Create visual and flavor interest
  • Additional garnishes: Enhance presentation beautifully

Perfect Preparation

Egg Mixture Foundation:
Begin by thoroughly whisking cold egg yolks with granulated sugar in a heatproof bowl. Continue whisking until the mixture becomes noticeably lighter in color and slightly thickened. This initial step incorporates air and begins breaking down sugar crystals for smoother custard.
Cornstarch Integration:
Add cornstarch to the egg mixture and whisk until completely incorporated with no visible lumps. The cornstarch provides thickening power without the heaviness of flour, resulting in a silkier final texture. Proper incorporation at this stage prevents lumps later.
Dairy Warming:
Combine milk and heavy cream in a heavy-bottomed saucepan over medium heat. Heat gradually, stirring occasionally to prevent scorching, until mixture reaches steaming point with small bubbles forming around the edges. Avoid boiling, which can affect final texture.
Tempering Technique:
The critical step of tempering prevents scrambled eggs in your custard. Pour approximately one-third of the hot milk mixture into the egg mixture in a thin, steady stream while whisking constantly. This gradually raises the temperature of the eggs without cooking them prematurely.
Custard Cooking:
Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula. Maintain movement across the entire bottom of the pan to prevent scorching. The mixture will gradually thicken, coating the back of a spoon when properly cooked.
Finishing Touches:
Once thickened, immediately remove from heat and stir in cold butter pieces and vanilla bean paste. The cold butter stops the cooking process while adding richness and preventing skin formation. Vanilla bean paste provides superior flavor and visual appeal with distinctive black specks.
Straining Perfection:
Pass the custard through a fine-mesh sieve into a clean bowl, pressing gently with a spatula. This step removes any potential lumps or cooked egg bits, ensuring perfectly smooth pastry cream. Cover with plastic wrap pressed directly onto the surface to prevent skin formation.
Proper Chilling:
Refrigerate pastry cream for minimum two hours until completely chilled and set. Proper chilling allows flavors to develop fully while achieving ideal piping consistency. This step can be done up to 48 hours in advance for convenience.
Tart Assembly:
Fill cooled tart shells with chilled pastry cream, using a piping bag for neat application or carefully spooning it in. Leave slight space below the rim to accommodate fruit toppings. The cream should be smooth and hold its shape without being runny.
Artistic Arrangement:
Place fresh fruits in decorative patterns atop the pastry cream. Consider color contrasts and varying sizes for visual interest. Berries work especially well for their vibrant colors and ability to hold their shape without excess moisture.
Professional Glaze:
The secret to professional-looking tarts is the fruit glaze. Gently warm apricot preserves with a small amount of water until fluid, then strain if necessary. Using a pastry brush, delicately apply the glaze to fruits, creating a subtle shine that also helps preserve freshness.
A plate of fruit tarts with berries and raspberries. Pin it
A plate of fruit tarts with berries and raspberries. | tasteofcook.com

My favorite part about serving these tarts is watching people's reactions to their first bite. There's something magical about the contrast between the crisp shell and silky pastry cream that creates an instant moment of joy. My grandmother always said desserts eaten from small dishes somehow taste better, and these tarts certainly prove her right.

Perfect Presentation Ideas

Arrange tarts on a multi-tiered serving platter for elegant display at special gatherings. Alternate different fruit toppings for visual variety and to accommodate various preferences. For added luxury, dust with confectioners' sugar just before serving or add small mint leaves as garnish. Consider serving alongside espresso or champagne for sophisticated pairings.

Creative Variations

Transform these classic tarts by incorporating citrus zest into the pastry cream for bright flavor dimensions. For chocolate lovers, add two tablespoons of cocoa powder to the cornstarch mixture and top with chocolate shavings. Create seasonal adaptations using poached pears in fall, cranberries during winter holidays, or stone fruits in summer months.

Make-Ahead Solutions

Prepare pastry cream up to 48 hours in advance, keeping tightly covered in refrigerator. Pre-bake tart shells one day ahead, storing in airtight container at room temperature. For partial assembly, fill shells with pastry cream up to 6 hours before serving and refrigerate, adding fruit and glaze just before presentation for freshest appearance.

A close up of a dessert with berries and cream. Pin it
A close up of a dessert with berries and cream. | tasteofcook.com

Frequently Asked Questions

→ Can I make the pastry cream ahead of time?
Yes! The pastry cream can be made up to 48 hours in advance. Store it in the refrigerator with plastic wrap pressed directly onto the surface to prevent a skin from forming. Before using, whisk it briefly to restore its smooth texture.
→ What options do I have for the tart shells?
You have several options: use store-bought mini tart shells, make homemade shortcrust pastry shells, use mini phyllo cups, or even create edible cups using sugar cookie dough pressed into a mini muffin tin. Each option offers a different texture and flavor profile.
→ What fruits work best for topping these tarts?
Berries like strawberries, blueberries, and raspberries work beautifully because they're colorful and don't require much preparation. Other excellent options include kiwi slices, mandarin segments, sliced peaches, mango chunks, and grapes. Choose fruits that aren't too juicy to avoid soggy tarts.
→ Can I substitute the vanilla bean paste?
Yes, you can substitute vanilla bean paste with pure vanilla extract - just double the amount (use 2 teaspoons instead of 1). However, vanilla bean paste gives those beautiful flecks in the pastry cream and a more intense vanilla flavor that makes these tarts special.
→ How long do assembled fruit tarts keep?
For best quality, assembled fruit tarts should be enjoyed within 24 hours. The glazed fruit helps extend freshness, but the shell will eventually soften. If you need to prepare components in advance, store the baked shells and pastry cream separately, then assemble shortly before serving.

Mini Fruit Tarts with Pastry Cream

These elegant mini fruit tarts feature a buttery crust filled with rich homemade vanilla pastry cream and topped with fresh colorful fruits for a beautiful bite-sized dessert.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes


Difficulty: Intermediate

Cuisine: French

Yield: 14 Servings (13-15 mini tarts)

Dietary: Vegetarian

Ingredients

→ For the Vanilla Pastry Cream

01 ½ cup granulated sugar
02 3 egg yolks, cold from the refrigerator
03 3 tablespoons cornstarch
04 1 cup 2% milk
05 1 cup heavy cream (36% fat)
06 2 tablespoons cold salted butter, cut into small pieces
07 1 teaspoon vanilla bean paste (or 2 teaspoons pure vanilla extract)

→ For the Tarts

08 13-15 mini tart shells (store-bought or homemade)
09 About 2 cups fresh berries or diced fruit (strawberries, blueberries, raspberries, kiwi, mandarin oranges, etc.)
10 2 tablespoons apricot preserves
11 1 teaspoon water (for thinning the preserves)

Instructions

Step 01

In a heatproof bowl using a hand mixer, or in the bowl of your stand mixer fitted with the whisk attachment, combine the egg yolks and sugar. Beat for about 1-2 minutes until the mixture becomes creamy and turns a pale yellow color – this step is called "blanching" the yolks and is crucial for a smooth pastry cream. The mixture should fall from the beater in thick ribbons. Add the cornstarch and whisk until fully incorporated and no lumps remain.

Step 02

In a medium saucepan (about 2-quart capacity), combine the milk and heavy cream. Heat over medium heat, stirring occasionally to prevent scorching. Watch the mixture carefully – you want it to reach the point where tiny bubbles form around the edges of the pan, but not come to a full boil. This is called "scalding" the milk. Once you see those bubbles forming around the rim, remove the saucepan from the heat.

Step 03

This step prevents scrambled eggs in your pastry cream! With your mixer running on low speed, slowly pour the hot milk mixture into the egg mixture in a thin, steady stream. Continue mixing until all the hot liquid is incorporated and the mixture is smooth. Don't rush this step – pouring too quickly could cook the eggs and give you lumps.

Step 04

Transfer the combined mixture back into the saucepan. If you're using vanilla bean paste, add it now (if using extract, you'll add it later). Return the pan to the stove and cook over medium-low heat, whisking constantly. This part requires patience and attention – keep whisking to prevent the bottom from scorching. After about 4-5 minutes, you'll feel the mixture start to thicken. Continue cooking until it reaches a pudding-like consistency that coats the back of a spoon. If you draw your finger through the coating on the spoon, it should leave a clear path that doesn't immediately fill in.

Step 05

Once thickened, immediately remove the pastry cream from the heat. Strain it through a fine-mesh strainer into a clean bowl to catch any bits of cooked egg. This step ensures your pastry cream will be silky smooth. Add the cold butter pieces and stir until fully melted and incorporated. If you're using vanilla extract instead of paste, add it now. The cold butter helps stop the cooking process and adds richness and shine.

Step 06

To prevent a skin from forming on your pastry cream, place a piece of plastic wrap directly on the surface, making sure there are no air bubbles between the cream and the wrap. Allow it to cool to room temperature, then refrigerate for at least 2 hours, or up to 48 hours. The pastry cream will continue to thicken as it chills.

Step 07

If using store-bought tart shells, prepare according to package directions. If making homemade shells, blind bake them until golden and let cool completely. You can use mini tart pans, a mini muffin tin lined with pastry, or even sugar cookie cups. Make sure they're completely cool before filling.

Step 08

When ready to assemble, take your chilled pastry cream from the refrigerator and whisk it with a hand mixer for a minute or two until smooth and airy. This helps lighten the texture and makes it easier to pipe. Transfer the cream to a piping bag fitted with a star tip or simply use a spoon to fill each tart shell about three-quarters full. Don't overfill, as you need room for the fruit toppings.

Step 09

Arrange your fresh fruit on top of the pastry cream in whatever pattern you like. For a professional look, use a mix of colors and textures. Strawberry halves, whole blueberries and raspberries, mandarin segments, and kiwi slices all make beautiful toppings. Get creative with the arrangement – you can create patterns, flowers, or simply pile berries in an artful heap.

Step 10

In a small microwave-safe bowl, combine the apricot preserves with a teaspoon of water. Heat for 15-30 seconds until melted and fluid. Stir to combine. Using a small pastry brush, gently brush this glaze over the fruit (not the cream). This gives the fruit a beautiful shine, helps preserve its freshness, and adds a subtle sweetness. For best results, refrigerate the completed tarts for about an hour before serving to let the glaze set and the flavors meld together.

Notes

  1. The pastry cream can be made up to 48 hours in advance and stored in the refrigerator.
  2. Vanilla bean paste gives beautiful flecks in the pastry cream that look elegant in the finished tarts.
  3. For a special occasion, arrange the fruit in a color theme to match your event.
  4. These mini tarts are best enjoyed within 24 hours of assembly, though the components can be prepared days in advance.

Tools You'll Need

  • Stand mixer or hand mixer
  • Medium saucepan
  • Fine-mesh strainer
  • Pastry brush
  • Piping bag with tip (optional)
  • Mini tart pans or mini muffin tin

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains dairy (milk, cream, butter)
  • May contain wheat (depending on tart shells used)