Adorable Mini Fruit Tarts with Pastry Cream Recipe

Sweet, delicate mini fruit tarts with pastry cream dance between elegance and pure indulgence.

These miniature desserts capture the essence of delightful French-inspired baking in every single bite.

Crisp, buttery pastry shells cradle a silky smooth pastry cream that whispers of vanilla and comfort.

Vibrant fresh fruits crown each tiny tart, creating a visual masterpiece that sparkles with color and promise.

Berries, kiwi, and mandarin segments transform these small treats into edible art that feels both sophisticated and playful.

Bakers of all skill levels can master this recipe with simple techniques and a dash of creativity.

You’ll fall in love with these charming little desserts that are perfect for any occasion, from afternoon tea to elegant dinner parties.

Quick Recipe Overview

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Cook Time:

Total Time:

Calories: 200 kcal

Servings: 13

Mini Fruit Tart Ingredients Revealed

• All-Purpose Flour: Provides the base structure and tender crumb for a delicate pastry shell.
• Powdered Sugar: Adds subtle sweetness and helps create a melt-in-your-mouth texture.
• Salt: Enhances overall flavor and balances the sweetness of the tart.
• Cold Butter: Creates flaky layers and rich, buttery flavor when chilled and cut into the flour.
• Egg: Binds the dough together and adds richness to the pastry.
• Vanilla Extract: Introduces a warm, aromatic essence that complements the delicate pastry.

• Milk: Creates the smooth, creamy base for the custard filling.
• Sugar: Sweetens the cream and helps with proper caramelization.
• Cornstarch: Thickens the cream and gives it a silky, luxurious consistency.
• Egg Yolks: Provide richness, color, and help set the cream's texture.
• Vanilla Extract: Infuses the cream with a classic, comforting flavor.

• Fresh Berries: Adds vibrant color, natural sweetness, and fresh contrast to the creamy filling.
• Apricot Jam: Creates a glossy, professional-looking glaze that makes the tarts shine.
• Water: Helps thin the jam for easy brushing and creates a perfect, light coating.

Tools to Craft Mini Pastry Cream Tarts

• Food Processor: Essential for quickly mixing tart dough and combining ingredients smoothly.
• Rolling Pin: Perfect for rolling out pastry dough evenly and thinly.
• Mini Tart Pans: Crucial for creating individual-sized tart shells with crisp edges.
• Whisk: Necessary for mixing pastry cream and preventing lumps.
• Saucepan: Needed for simmering milk and cooking pastry cream.
• Mixing Bowls: Useful for preparing different components of the recipe.
• Cookie Cutter or Round Bowl: Helps cut precise pastry rounds for tart shells.
• Piping Bag with Round Tip: Great for neatly filling tart shells with pastry cream.
• Fork: Used for creating small holes in tart shells before baking.
• Plastic Wrap: Helps cover and store dough and pastry cream.

Directions to Make Mini Fruit Tarts

Delightful Pastry Base

• Flour Foundation Getting the right texture starts with combining dry ingredients in a food processor to create a smooth, even mixture.
• Butter Blending Gently work cold butter into the flour until it resembles small pebbles, ensuring a flaky and tender crust.
• Dough Resting Allow the pastry to relax in the refrigerator, which helps prevent shrinkage and creates a more stable structure.
• Tart Shell Preparation Carefully press the dough into small tart pans, trimming excess edges and creating small perforations to prevent bubbling.
• Baking Process Carefully bake the shells until they reach a light golden color, creating a crisp and delicate foundation.

Creamy Filling

• Milk Infusion Warm milk with vanilla to develop rich, aromatic flavors that will penetrate the entire custard.
• Egg Tempering Slowly incorporate warm milk into egg yolks, creating a smooth base that prevents scrambling and ensures silky texture.
• Custard Development Continuously stir the mixture over gentle heat, allowing it to thicken naturally and develop a luxurious consistency.
• Cooling Stage Refrigerate the custard, letting it set and develop deeper flavors.

Final Assembly

• Tart Completion Pipe the chilled pastry cream into cooled shells and garnish with fresh, vibrant berries for a stunning presentation.

Fruit Tart Tips & Sweet Ideas

• Mix and match fruits like strawberries, blueberries, kiwi, or mandarin oranges for vibrant color combinations.
• Freeze tart shells before baking to prevent shrinkage and maintain their beautiful shape during the baking process.
• Infuse the milk with lavender, orange zest, or almond extract to create unique and sophisticated pastry cream variations.
• Prepare tart shells and pastry cream separately up to 2 days in advance, assembling just before serving to keep the crust wonderfully crisp.
• Dust powdered sugar over the tarts, drizzle melted chocolate, or add edible flowers like rose petals for an elegant presentation that elevates the dessert's visual appeal.

Beautiful Ways to Serve Mini Tarts

• Dessert Drama Night: Perfect for hosting a small gathering where friends can enjoy these elegant mini tarts while catching up and sharing stories.
• Fresh Brunch Centerpiece: Create a stunning display by arranging these colorful fruit tarts on a beautiful serving platter, making them the star attraction of your weekend brunch spread.
• Picnic Perfection: Pack these portable treats in a cute container for an outdoor picnic, adding a touch of sophistication to your al fresco dining experience.
• Kids' Cooking Adventure: Invite children to help decorate the tarts with different fruits, turning dessert preparation into a fun and creative family activity.

Storage Tips for Fruit Tarts with Cream

• Fridge Freshness Strategy: Store your delicate mini fruit tarts in an airtight container within the refrigerator. Keep them away from strong-smelling foods to maintain their delightful flavor profile.
• Time-Sensitive Enjoyment: Consume these delectable treats within 2-3 days for optimal taste and texture. The pastry cream and fresh fruits are most vibrant during this window.
• Smart Separation Technique: Layer parchment paper between tarts when stacking to prevent delicate crusts from sticking or getting damaged. This simple trick keeps each mini tart looking picture-perfect.
• Freezing Magic: Unbaked tart shells can be frozen for up to one month. Wrap them carefully in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator before baking for a quick dessert solution.

Elegant Fruit Tarts

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• Yield: 13 1x

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Description

Delicate mini fruit tarts with pastry cream showcase French patisserie elegance. Crisp buttery shells cradle silky cream, crowned with jewel-like seasonal fruits that invite sweet exploration.

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Ingredients

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• 2 cups (480 ml) flour
• ½ cup (113 g) unsalted butter, cold
• ½ cup (60 g) powdered sugar
• 1 large egg
• ¼ tsp kosher salt
• 1 ¾ cups (420 ml) milk
• 5 egg yolks
• ½ cup (100 g) granulated sugar
• 3 tbsps cornstarch
• 2 tsps vanilla extract
• ¼ tsp kosher salt
• strawberries
• blueberries
• 1 tbsp apricot jam
• ½ tsp water

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Instructions

1. Dough Preparation: Pulse flour, powdered sugar, and salt in a food processor until uniformly blended. Add cold cubed butter and process until mixture resembles coarse crumbs.
2. Dough Formation: Incorporate egg and vanilla extract, mixing until dough comes together without overworking. Wrap in plastic film and refrigerate for one hour to firm up and enhance flavor.
3. Tart Shell Shaping: Roll chilled dough on a floured surface to 1/8 inch thickness. Cut rounds slightly larger than tart molds, carefully pressing into each pan and trimming excess edges.
4. Pre-Baking Technique: Prick dough bases with a fork to prevent rising. Freeze shells for 20 minutes to maintain structure, then bake at 180°C for 15-20 minutes until golden brown.
5. Pastry Cream Base: Gently heat milk and vanilla in a saucepan until simmering. Whisk sugar, cornstarch, and egg yolks in a separate bowl until smooth.
6. Custard Development: Gradually temper egg mixture with warm milk, whisking continuously. Return to low heat, stirring constantly until the cream thickens to a pudding-like consistency.
7. Cream Chilling: Transfer pastry cream to a bowl, cover with plastic film touching the surface, and refrigerate until completely chilled.
8. Final Assembly: Pipe chilled pastry cream into cooled tart shells, creating elegant swirls. Garnish with fresh berries or seasonal fruits.
9. Finishing Touch: Optional glaze can be created by mixing apricot jam with water and gently brushing over the fruit for added shine and flavor.

Notes

• Chill Dough Strategically: Refrigerate pastry dough for at least one hour to prevent shrinkage and develop robust, tender texture during baking.
• Prevent Soggy Bottoms: Dock tart shells with fork marks and freeze before baking to maintain crisp, structural integrity and avoid moisture absorption.
• Temper Eggs Carefully: Gradually incorporate warm milk into egg mixture while whisking continuously to prevent scrambling and ensure silky smooth pastry cream.
• Seal Pastry Cream Surface: Cover chilled cream with plastic film directly touching the surface to prevent skin formation and maintain pristine texture.

• Category: Desserts, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 13
• Calories: 200
• Sugar: 10 g
• Sodium: 50 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 60 mg