Mini Fruit Tarts Recipe

A batch of homemade mini fruit tarts with fresh fruit toppings on a white kitchen counter.

These mini fruit tarts feature a buttery, crisp tart shell filled with silky vanilla custard and topped with fresh seasonal fruits. Perfect for any occasion, they are both elegant and easy to make in just 30 minutes!

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Course: Dessert

Cuisine: French, European, American

Keyword: Best mini fruit tarts recipe, Mini fruit tart calories, Mini fruit tart recipe custard, Mini fruit tart shells, Mini fruit tarts recipe easy

Prep Time: 20

Cook Time: 15

Cooling & Assembly: 30

Total Time: 1 5

Servings: mini fruit tarts

Calories: 190kcal

Cost: $8

Equipment

1 Food processor Optional, for making tart dough
1 Rolling Pin For rolling tart dough
12 Mini tart pans 3-4 inch diameter
1 Medium saucepan For making custard
Mixing bowls Various sizes for ingredients
1 Whisk For mixing custard
1 Pastry Brush For glazing fruit
1 Cooling rack For cooling tart shells
1 Piping bag Optional, for filling tarts neatly

Ingredients

For the Tart Shells:

1 ½ cups all-purpose flour Can substitute gluten-free 1:1 blend
½ cup powdered sugar Creates tender texture
¼ teaspoon salt Enhances flavor
½ cup cold unsalted butter Cut into cubes
1 large egg yolk Helps bind the dough
1-2 tablespoons ice water Helps bring the dough together

Helps bring the dough together

2 cups whole milk Can use coconut milk for dairy-free
½ cup granulated sugar Adds sweetness
4 large egg yolks Thickens custard
¼ cup cornstarch Helps custard set
2 teaspoons vanilla extract For flavor
Pinch salt Balances sweetness

For the Fruit Topping:

2 cups fresh assorted fruits Strawberries, blueberries, kiwi, raspberries, etc.
2 tablespoons apricot jam Mixed with water for glaze
1 tablespoon water Thins the glaze

Instructions

Combine flour, sugar, and salt. Cut in cold butter until crumbly. Add egg yolk and ice water, mix until dough forms.
Chill dough for 30 minutes. Roll out and cut into circles. Press into mini tart pans. Prick bottoms with fork.
Bake at 350°F (175°C) for 12-15 minutes until golden. Let cool.
Heat milk until simmering. In a bowl, whisk sugar, egg yolks, cornstarch, and salt. Gradually whisk in hot milk.
Return mixture to heat, whisk constantly until thickened. Remove from heat and stir in vanilla. Cover and chill.
Fill cooled tart shells with custard. Arrange fruit on top.
Heat apricot jam and water, brush over fruit for a glossy finish. Chill before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition