I’m offering a charming collection of bite-sized mini tarts featuring a delicate buttery shell, silky homemade pastry cream, and crowned with fresh, vibrant fruit—perfect for summer gatherings, brunches, or as an elegant everyday treat.
Why I’ll Love This Recipe
I especially love how these tarts deliver a beautiful balance of textures—the crisp, tender pâte sucrée crust, the smooth, rich pastry cream, and the bright, juicy fruit on top make each bite feel luxurious yet light. I appreciate that I can customize them with whatever fruit is in season or whatever I have on hand, creating something both visually stunning and delicious. They’re portioned perfectly for no-fuss serving, and I value how practical they are when made ahead—I can bake the shells and prepare the cream earlier and simply assemble before guests arrive.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
ingredients for the mini tart crust (pâte sucrée)
-
ingredients for the vanilla pastry cream
-
fresh fruit for topping (berries, kiwi, peaches, etc.)
-
optional glaze (apricot jam thinned with water)
directions
-
I make the tart dough by combining flour, powdered sugar, salt, cold cubed butter until pea-size bits form, then mixing in egg and vanilla until dough forms. I chill it for at least an hour.
-
Then I roll it out, cut rounds slightly larger than my mini tart pans, press them into the molds, trim, dock with a fork, and freeze for 20 minutes before baking until lightly golden.
-
While shells cool, I whisk together milk and vanilla on the stove until it simmers. Separately, I whisk sugar, cornstarch, and egg yolks, then temper the milk into that mix and return to the stove to thicken. After it’s thick, I let it cool completely.
-
Once shells and cream are cool, I fill each shell, top with fresh fruit, and optionally brush with a thin apricot jam glaze for shine. I refrigerate assembled tarts for at least 30 minutes before serving, so they set beautifully.
Servings and timing
• Servings: 8 mini tarts
• Prep time: 1 hour
• Cook time: 1 hour
• Chill time: 3 hours
• Total time: about 5 hours
storage/reheating
I store assembled tarts in an airtight container in the fridge for up to 5 days. For freezing, I freeze unfilled tart shells (without fruit), tightly wrapped in layers, in a freezer-safe container for up to 2 months. I thaw the shells in the fridge overnight, then fill with cooled pastry cream and fresh fruit when ready to serve.
FAQs
1. How do I prevent mini fruit tarts from getting soggy?
I make sure to bake the crust until it’s lightly golden and fully cooled before filling. Also, I assemble the tarts just before serving to keep the shell crisp.
2. What creates the shiny glaze on top of the fruit?
I thin apricot jam with a little water or use honey to brush over the fruit—it adds shine and helps fruit stay in place.
3. Can I use store-bought crusts instead of making my own?
Yes—I sometimes do that to save time. Using store-bought tart shells skips the crust-making steps and still yields delicious results.
4. How long can I store assembled tarts in the fridge?
I find they stay best for up to 5 days when stored in an airtight container to preserve freshness.
5. Can I freeze the tarts?
Yes—just freeze the baked shells without the fruit. After thawing, I fill them with cream and fruit before serving. They keep well for up to 2 months.
6. How far ahead can I prepare components?
I often prepare the pastry cream up to 3 days in advance, and bake the shells a day or two ahead. When I’m ready to serve, I just fill and top them.
7. Can I make these gluten-free or dairy-free?
Absolutely—I swap regular flour for gluten-free flour for the crust, and I use vegan pastry cream and vegan butter to keep it dairy-free.
8. What fruits work best for topping?
I love berries, kiwi, peaches, grapes, passion fruit, or whatever’s fresh. The color and contrast of seasonal fruit make these tarts pop.
9. Any variations if I don’t want homemade cream?
Yes—I sometimes use instant pudding mix, whipped cream, or mascarpone whipped cream instead of pastry cream for a quicker version.
10. What makes these mini tarts special?
They combine a crispy, buttery crust, a velvety cream filling, and juicy fruit in a perfectly portioned, elegant dessert that’s customizable and stunning every time I serve them.
Conclusion
I truly enjoy making these Mini Fruit Tarts with Pastry Cream—they’re elegant, versatile, and bursting with contrast in texture and flavor. I love how I can spread the prep over several days and still present something fresh, colorful, and beautiful. They always feel like a celebration in every bite—perfect for everyday indulgence or special moments.
Print
Mini Fruit Tarts With Pastry Cream
- Total Time: 5 hours
- Yield: 8 mini tarts
- Diet: Vegetarian
Description
Buttery mini fruit tarts with crisp pâte sucrée shells, silky homemade pastry cream, and vibrant fresh fruit topping—perfect for elegant gatherings, brunch spreads, or customizable dessert bars.
Ingredients
For the crust (pâte sucrée):
½ cup cold unsalted butter, cubed
1 large egg
½ cup powdered sugar
¼ tsp kosher salt
2 cups all-purpose flour
½ tsp vanilla extract
For the pastry cream (crème pâtissière):
1¾ cups whole milk
5 egg yolks
½ cup granulated sugar
3 Tbsp cornstarch
¼ tsp kosher salt
2 tsp vanilla extract
Unsalted butter stirred in at end (mentioned in prose earlier)
Toppings:
Strawberries, blueberries (or other fresh fruit of choice)
Apricot jam (1 Tbsp) + water (½ tsp) for optional glaze
Instructions
Make the crust: In a food processor, combine flour, powdered sugar, and salt. Add cold cubed butter and blend until pea-sized bits remain. Add egg and vanilla; mix until dough forms.
Wrap dough in plastic and chill at least 1 hour.
On a floured surface, roll dough and cut rounds sized 1 inch larger than mini tart pans. Press into pans, trim edges, dock with fork, and freeze 20 minutes.
Bake at 180 °C (350 °F) for 15–20 minutes until lightly golden. Cool completely.
Make pastry cream: Heat milk and vanilla to simmer. In bowl, whisk sugar, cornstarch, salt, and yolks; temper with ¼ cup hot milk. Return to saucepan, whisk over medium-low until thickened; stir in butter for richness. Cover with plastic on surface; chill several hours.
Assemble: Pipe or spoon cooled pastry cream into tart shells. Top with fresh fruit. Optional: glaze fruit with warmed apricot jam-water mixture.
Chill assembled tarts at least 30 minutes before serving to set and meld flavors.
Notes
Ensure tart shells are baked until golden to prevent sogginess.
Chill both shell and cream fully before filling.
Use a piping bag for precision and presentation.
Glazing imparts shine and preserves fruit.
Assemble just before serving when possible for freshness.
- Prep Time: 1 hour
- Chill Time:: 3 hours (dough and pastry cream chilling)
- Cook Time: 1 hour (includes crust baking plus cream cooking)
- Category: Dessert
- Cuisine: French
