There is something truly magical about these miniature delights that makes them a beloved treat for any occasion. This Mini Fruit Tarts Recipe combines a crisp, buttery tart shell with a luscious vanilla pastry cream filling, all topped with vibrant fresh fruits that not only offer a burst of color but an explosion of flavors with every bite. Perfectly balanced between sweet and tangy, these tarts feel like little edible celebrations, inviting you to savor both the delicate textures and the natural juiciness of fresh berries and kiwi in harmony. Whether you’re serving them at a brunch, a party, or simply treating yourself, this Mini Fruit Tarts Recipe is a guaranteed showstopper.
Ingredients You’ll Need
Getting these Mini Fruit Tarts just right starts with a handful of simple, high-quality ingredients. Each one plays a crucial role in creating the perfect balance of taste, texture, and eye-catching appeal, from the fresh fruit on top to the smooth, creamy filling inside the crisp tart shell.
- Whole milk (1 ½ cups / 354 ml): The base for the rich pastry cream that gives the tarts their silky texture.
- Lemon rind (1 strip): Adds a bright, fresh citrus aroma to the milk while heating.
- Egg yolks (3): Essential for thickening the pastry cream and providing richness.
- Granulated sugar (â…“ cup + â…“ cup): Sweetens both the pastry cream and the tart dough for balanced flavor.
- All-purpose flour (¼ cup + 2 cups): Provides structure to both the filling and the crust.
- Vanilla extract (1 teaspoon): Infuses the cream with warm vanilla notes.
- Unsalted butter (4 ounces / 120 g, room temperature): The key to a tender, flaky tart crust with depth of flavor.
- Lemon zest (1 teaspoon, finely grated): Brightens the dough with a subtle citrus punch.
- Large egg (1, room temperature): Binds the tart dough together perfectly.
- Pinch of salt: Enhances all the sweet and tangy flavors.
- Apricot jam or conserve (1 tablespoon): Used to glaze the fruit, adding shine and a touch of sweetness.
- Water (as needed): To thin the apricot glaze for easy brushing.
- Blueberries (4 oz / 115 g): Fresh, juicy, and naturally sweet for topping.
- Raspberries (4 oz / 115 g): Offering a delicate tartness and beautiful red hues.
- Kiwi fruits (2): Provide vibrant green color and a tropical twist.
How to Make Mini Fruit Tarts Recipe
Step 1: Prepare the Pastry Cream
Start by gently heating the milk along with a strip of lemon rind until it’s steaming but not boiling—this allows the lemon oils to infuse without bitterness. Then whisk together the egg yolks, sugar, and flour until smooth, slowly combining the hot milk to temper the eggs and prevent scrambling. Returning the mixture to the stove, whisk constantly over medium heat until it thickens and reaches a boil, continuing to simmer briefly to cook the flour flour. Afterward, cover the custard with plastic wrap pressed directly onto the surface to prevent a skin from forming and chill it in the fridge until fully cold and set.
Step 2: Make the Tart Dough
While the pastry cream chills, it’s time for the crust. Beat room temperature butter with sugar and lemon zest until light and fluffy, then gradually incorporate the lightly beaten egg for structure. Using a wooden spoon, slowly mix in the flour and salt until a dough comes together, then gently knead on a floured surface before wrapping and chilling it to rest and firm up.
Step 3: Shape and Bake the Tart Shells
Once chilled, roll out the dough between parchment paper to a quarter-inch thickness and cut circles to fit your mini tart pans. Press the dough into the pans, trimming edges and pricking the base lightly with a fork to prevent bubbling. After freezing the shaped shells to help maintain their shape, bake in a preheated oven until golden and fragrant. Let them cool completely to ensure they keep that perfect crispness.
Step 4: Prepare the Apricot Glaze
Microwave the apricot jam until it liquefies, then strain to remove any lumps or fruit bits. Thin with a little water as needed for a smooth, brushable glaze that will add a glossy finish once applied to the fruit.
Step 5: Assemble the Mini Fruit Tarts
Spoon a generous layer of chilled pastry cream into each cooled tart shell, smoothing it out evenly. Then artfully arrange slices of kiwi alongside plump blueberries and raspberries on top, gently pressing them into the cream so each bite bursts with flavor. Finish by brushing the fruit with the apricot glaze to achieve that irresistible shine that invites you in.
How to Serve Mini Fruit Tarts Recipe
Garnishes
Adding a sprig of fresh mint or a light dusting of powdered sugar can elevate the presentation, but these tarts shine on their own thanks to their brilliant fruit topping. If you want to get adventurous, a few edible flower petals add a whimsical, elegant touch perfect for special occasions.
Side Dishes
Mini fruit tarts pair beautifully with a lightly whipped cream or a scoop of vanilla ice cream for a luscious contrast. For a more substantial dessert spread, serve alongside coffee, tea, or a refreshing glass of sparkling wine to complement the tart’s fruity brightness.
Creative Ways to Present
Think beyond the traditional plate by placing the tarts in decorative paper cups or on a tiered dessert stand for effortless sophistication. For parties, arrange them on a board with varied fresh fruits and nuts to create a colorful and inviting display that guests won’t be able to resist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mini Fruit Tarts refrigerated covered with plastic wrap or in an airtight container to maintain freshness. They’re best enjoyed within two days as the crust can soften over time from the moisture of the fruit and cream.
Freezing
Because of the delicate fruit topping, freezing assembled tarts is not recommended; however, you can freeze the baked tart shells separately for up to one month. Thaw completely before filling and garnishing to keep that classic crisp texture.
Reheating
Since these are best served chilled, reheating is generally not necessary. If you prefer the crust warm, remove the fruit topping and pastry cream, gently warm the shell in the oven for a few minutes, then reassemble with fresh pastry cream and fruit.
FAQs
Can I use other fruits in this Mini Fruit Tarts Recipe?
Absolutely! While blueberries, raspberries, and kiwi provide a lovely balance of color and flavor, feel free to experiment with strawberries, mango, blackberries, or even peach slices for a seasonal twist.
Is it possible to make the tart dough without butter?
Butter is essential for the flaky texture and rich flavor, but if necessary, you can substitute with margarine or a plant-based butter alternative, keeping in mind the taste and texture might slightly differ.
How long does the pastry cream take to chill?
It typically takes about 1 to 2 hours to chill thoroughly in the refrigerator. Make sure to cover it tightly to avoid it absorbing any fridge odors and to prevent a skin from forming on top.
Can I prepare these Mini Fruit Tarts Recipe ahead of time for a party?
Yes! You can bake the tart shells and prepare the pastry cream a day ahead, then assemble just before serving to keep the crust crisp and fruit fresh.
What can I use instead of apricot jam for the glaze?
If apricot jam isn’t available, a light brush of honey or a neutral fruit glaze like peach or apple butter, diluted with a little water, can work well to give that beautiful sheen.
Final Thoughts
Making these Mini Fruit Tarts Recipe is such a delight because it blends simple ingredients into something truly spectacular without needing to be a master baker. They bring an elegant, fresh, and joyful vibe to any table, rewarding your effort with smiles and compliments. I can’t wait for you to try them and make these lovely tarts part of your dessert repertoire!
Print
Mini Fruit Tarts Recipe
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes
- Yield: 16 mini tarts
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Delight in these beautiful and delicious Mini Fruit Tarts featuring a crisp buttery crust, smooth Italian pastry cream, and vibrant fresh fruit topping. Perfect for parties or a special dessert, these tarts combine a tender homemade pastry shell with a luscious lemon-infused custard, crowned by juicy blueberries, raspberries, and kiwi slices with a glossy apricot glaze finish.
Ingredients
Pastry Cream
- 1 ½ cups (354 ml) whole milk
- 1 strip lemon rind
- 3 egg yolks
- â…“ cup (66 g) granulated sugar
- ¼ cup (30 g) all-purpose flour
- 1 teaspoon vanilla extract
Dough
- 4 ounces (120 g) unsalted butter, room temperature
- â…“ cup (66 g) granulated sugar
- 1 teaspoon finely grated lemon zest
- 1 large egg, room temperature
- 2 cups (250 g) all-purpose flour
- Pinch of salt
Topping & Glaze
- 1 tablespoon apricot jam or conserve
- Water as needed
- 4 oz (115 g) blueberries
- 4 oz (115 g) raspberries
- 2 kiwi fruits
Instructions
- Heat Milk and Lemon Rind: In a medium saucepan over medium heat, warm the milk and lemon rind until steaming but not boiling. Remove from heat to infuse flavor.
- Whisk Egg Mixture: In a bowl, whisk the egg yolks, sugar, and flour together until smooth. Slowly add the hot milk while whisking continuously. Stir in the vanilla extract to combine.
- Cook Pastry Cream: Pour the mixture back into the saucepan and cook over medium heat, whisking constantly until it thickens and comes to a boil. Simmer for 1 minute to fully cook the flour and develop the custard.
- Cool Pastry Cream: Transfer pastry cream to a bowl, press plastic wrap directly onto the surface to prevent skin from forming, and let cool for 10-15 minutes. Then refrigerate until completely chilled.
- Prepare Dough Base: Beat the unsalted butter with an electric mixer until creamy. Add sugar and lemon zest, beating until fully combined and fluffy.
- Add Egg: Lightly beat the egg, then gradually add it to the butter mixture, mixing thoroughly after each addition to ensure smooth incorporation.
- Incorporate Flour and Salt: Use a wooden spoon to stir in the flour and salt until just combined. Turn the dough onto a floured surface and knead lightly until smooth. Wrap in plastic wrap and chill for 30 minutes to firm.
- Prepare Tart Shells: Spray mini tart pans with non-stick spray. Roll out half the chilled dough between parchment paper to ¼ inch (5 mm) thickness. Cut circles to fit tart pans and press dough into pans. Trim edges and prick the tart bases with a fork to prevent bubbling.
- Freeze Shells: Place the tart pans with dough in the freezer for 30 minutes to help retain shape during baking.
- Bake Tart Shells: Preheat oven to 350ºF (180ºC). Bake the tart shells for 12-14 minutes until golden around the edges. Cool completely on a wire rack.
- Prepare Apricot Glaze: Warm the apricot jam in the microwave until liquefied. Strain through a fine mesh sieve to remove solids, and thin with water if necessary to obtain a brushable consistency.
- Fill Tarts: Spoon the chilled pastry cream evenly into the cooled tart shells, spreading it smoothly.
- Arrange Fruit: Slice kiwi and arrange blueberries, raspberries, and kiwi slices on top of the pastry cream, gently pressing them into place for an attractive presentation.
- Glaze Fruit: Lightly brush the fresh fruit with the prepared apricot glaze to give a shiny, appetizing finish.
- Chill and Serve: Refrigerate the finished tarts until ready to serve to keep the filling firm and flavors fresh.
Notes
- Use room temperature eggs and butter for easier mixing and better texture.
- Pressing plastic wrap directly onto the pastry cream prevents a skin from forming as it cools.
- Chilling the dough before rolling helps achieve a tender and flaky tart crust.
- Freezing the tart shells before baking helps maintain their shape and prevents shrinking.
- The apricot glaze not only adds shine but also preserves the fresh fruit’s appearance.
- Substitute seasonal fresh fruits if desired for different flavors and colors.
