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Mini Fruit Tarts

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Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and diced
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 2–3 tablespoons ice water, as needed
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • Pinch of salt
  • 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
  • 2 kiwis, peeled and sliced
  • 1/2 cup mandarin orange segments
  • 1/4 cup sliced peaches (when in season)
  • 2 tablespoons lemon juice
  • 1/4 cup apricot preserves or clear fruit jam
  • 1 tablespoon water

Instructions

  1. In a food processor, pulse together flour, sugar, and salt until combined.
  2. Add cold butter and pulse 8-10 times until mixture resembles coarse crumbs.
  3. Add egg yolk, vanilla extract, and drizzle in ice water while pulsing until dough begins to come together.
  4. Turn dough onto a floured surface, form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
  5. Preheat oven to 350°F (175°C) and prepare mini tart pans with non-stick spray.
  6. Roll chilled dough to 1/8-inch thickness and cut into rounds slightly larger than tart molds.
  7. Press dough into tart molds, trim excess, prick bottoms with fork, add parchment and pie weights.
  8. Bake for 10 minutes, remove weights and parchment, then bake 8-12 more minutes until golden.
  9. For pastry cream, heat milk until steaming (not boiling).
  10. In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth.
  11. Slowly add half the hot milk to egg mixture, whisking constantly, then return mixture to remaining milk.
  12. Cook over medium heat, whisking constantly, until thickened and bubbling (3-5 minutes).
  13. Cook 1 minute more, then remove from heat and stir in vanilla and butter until incorporated.
  14. Strain through a fine-mesh sieve, cover with plastic wrap touching surface, and cool completely.
  15. Prepare fruits by washing, drying, and slicing as needed. Toss with lemon juice to prevent browning.
  16. Fill cooled tart shells with pastry cream, about 3/4 full.
  17. Arrange prepared fruits decoratively on top of the cream.
  18. Heat apricot preserves with water until melted and smooth. Strain if needed.
  19. Brush warm glaze over arranged fruit.
  20. Refrigerate tarts for at least 30 minutes before serving.

Notes

  • For the freshest experience, assemble tarts within 4 hours of serving.
  • Tart shells and pastry cream can be made 1-2 days in advance and stored separately.
  • Brush the inside of cooled tart shells with melted white chocolate to create a moisture barrier that keeps the crust crisp longer.
  • Use seasonal fruits for the best flavor and appearance.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: mini fruit tarts, fruit tart recipes, mini tart crust, easy dessert bites, fresh fruit toppings

Find it online: https://www.joyliciousrecipes.com/mini-fruit-tarts-berry-crust/