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Mini Fruit Tarts With Pastry Cream

Mini Fruit Tarts With Pastry Cream
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These Mini Fruit Tarts With Pastry Cream combine perfectly crisp tart shells, smooth and rich pastry cream, and vibrant fresh fruits to create an elegant, bite-sized dessert ideal for parties, brunches, or a delightful snack. Easy to make, customizable, and make-ahead friendly, they are sure to impress your guests with fresh, balanced flavors and beautiful presentation.

Ingredients

Scale

Tart Shells

  • 1 1/4 cups all-purpose flour
  • 1/2 cup cold unsalted butter, diced
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • 1–2 tablespoons cold water

Pastry Cream

  • 2 cups whole milk
  • 1 vanilla bean (split and scraped) or 1 teaspoon vanilla extract
  • 4 large egg yolks
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch

Toppings

  • Fresh fruit assortment: strawberries, kiwi, blueberries, raspberries, or other favorites
  • Apricot or apple jam (optional, for glaze)

Instructions

  1. Prepare the Tart Shells: Combine cold, diced butter with flour and sugar until crumbly. Add egg yolk and a splash of cold water to bring dough together, taking care not to warm it. Chill dough for at least 30 minutes. Roll out evenly and press into mini tart pans, trimming excess. Blind bake at 350°F (175°C) for 12-15 minutes until golden and crisp. Cool completely.
  2. Make the Pastry Cream: Heat milk and vanilla until just simmering. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale. Slowly temper the egg yolks by pouring hot milk into the mixture while whisking continuously. Return to stove and cook over medium heat, whisking constantly until thickened and gently boiling. Remove from heat, cover with plastic wrap pressed on the surface, and chill until cold.
  3. Assemble the Mini Fruit Tarts: Pipe or spoon chilled pastry cream into cooled tart shells evenly. Arrange fresh fruit on top in attractive patterns. Optionally, heat apricot or apple jam and brush over fruit for a shiny glaze.

Notes

  • Use cold ingredients to ensure a flaky pastry shell.
  • Do not overmix dough to maintain texture.
  • Temper eggs properly to avoid curdling.
  • Chill pastry cream well for easier filling and better texture.
  • Select ripe fruits for natural sweetness and flavor contrast.
  • Use a piping bag for neat, professional filling.

Nutrition

Keywords: Mini fruit tarts, pastry cream, fresh fruit dessert, bite-sized tart, homemade tart shells, elegant dessert

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