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Creamy mini fruit tarts topped with an assortment of fresh fruits.
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Creamy Mini Fruit Tarts

Delightful mini fruit tarts filled with velvety vanilla cream and topped with fresh, juicy fruits, perfect for any gathering.
Prep Time1 hour
Cook Time18 minutes
Total Time1 hour 18 minutes
Course: Dessert, Snack
Cuisine: American, French
Keyword: Baking, Creamy Desserts, Dessert Recipe, Fruit Tarts, Mini Tarts
Servings: 12 tarts
Calories: 200kcal

Ingredients

For the tart dough

  • 1.5 cups all-purpose flour Sifted
  • 0.5 cups unsalted butter, cold and cubed
  • 0.25 cups powdered sugar
  • 1 large egg yolk
  • 1-2 tbsp cold water Add as needed to form dough
  • 1 pinch salt

For the vanilla cream

  • 1.5 cups whole milk Heated
  • 3 large egg yolks
  • 0.33 cups granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tbsp unsalted butter

For the toppings

  • Fresh mango cubes
  • Strawberries, sliced
  • Blueberries
  • Mint leaves (for garnish)

Instructions

Make the Tart Dough

  • In a mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/4 cup powdered sugar, and a pinch of salt.
  • Add in the cold, cubed unsalted butter and rub it in using your fingers until the mixture resembles coarse crumbs.
  • Stir in the egg yolk and 1-2 tablespoons of cold water to form a cohesive dough.
  • Wrap the dough in plastic wrap and chill it in the refrigerator for about 30 minutes.

Bake the Tart Shells

  • Preheat your oven to 350°F (175°C).
  • Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick.
  • Press the rolled dough into mini tart pans and prick the bottom of each shell.
  • Bake for 15-18 minutes until the edges are lightly golden and allow to cool completely.

Prepare the Vanilla Cream

  • In a saucepan over medium heat, warm 1 1/2 cups of whole milk until steaming.
  • In a bowl, whisk together 3 egg yolks, 1/3 cup granulated sugar, and 2 tablespoons of cornstarch until smooth.
  • Slowly whisk in the egg mixture to the milk, then return to the saucepan.
  • Cook over medium heat, stirring constantly until thickened, then remove from heat and stir in butter and vanilla extract.
  • Transfer the cream to a bowl, cover, and refrigerate to chill.

Assemble the Tarts

  • Spoon or pipe the chilled vanilla cream into the cooled tart shells.
  • Adorn the tops with fresh mango, blueberries, and sliced strawberries.
  • Garnish with mint leaves.

Serve or Chill

  • Serve immediately or chill for an additional 30 minutes for a firmer set.

Notes

Chill everything for best results. Use various fresh fruits for toppings and consider flavor variations.