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Mini Fruit Tarts

Delightful mini tarts filled with creamy pastry cream and topped with fresh fruits, perfect for any occasion.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 tarts
Course: Dessert, Snack
Cuisine: American, French
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Pastry Cream
  • 2 cups 2 cups whole milk
  • 1 tsp 1 tsp vanilla extract Or vanilla bean paste
  • 1 pinch Pinch of salt
  • 5 large 5 large egg yolks
  • 3.5 tbsp 3 ½ tbsp cornstarch
  • ½ cup ½ cup granulated sugar (for pastry cream)
  • 2 tbsp 2 tbsp unsalted or salted butter (optional) For added creaminess
For the Tart Dough
  • 8 tbsp 8 tbsp unsalted butter See notes for using salted
  • ½ cup ½ cup granulated sugar
  • ⅛ tsp ⅛ tsp salt
  • 1 large 1 egg
  • 250 g 250 g all-purpose flour About 2 cups spooned and leveled
For the Topping
  • to taste Strawberries, blueberries, kiwi, peaches, etc. Assorted fresh fruits for topping

Method
 

Make the Pastry Cream
  1. In a saucepan over medium heat, combine 2 cups of whole milk, 1 teaspoon of vanilla extract, and a pinch of salt. Heat this mixture until it's just about to simmer, then remove from heat.
  2. In a mixing bowl, whisk together 5 egg yolks, 3 ½ tablespoons of cornstarch, and ½ cup of granulated sugar until smooth.
  3. Gradually pour the heated milk mixture into the egg yolk mixture while whisking continuously. Pour it back into the saucepan.
  4. Cook over medium heat, whisking continuously until it thickens. Remove from heat and stir in 2 tablespoons of butter for added creaminess. Set aside to cool.
Make the Tart Dough
  1. In a bowl, cream together 8 tablespoons of unsalted butter with ½ cup of granulated sugar and ⅛ teaspoon of salt until light and fluffy.
  2. Beat in 1 egg until well combined.
  3. Gradually add in the flour while mixing until you form a dough. It should be soft but not sticky.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
Bake the Tarts
  1. Preheat your oven to 350°F (175°C).
  2. Roll out the chilled dough on a floured surface to about 1/8 inch thick.
  3. Cut out small circles of dough and gently press them into tartlet pans or muffin tins.
  4. Prick the bottom of each tart with a fork. Line with parchment paper and fill with pie weights or dried beans.
  5. Bake for 15-20 minutes until they are lightly golden. Remove from the oven and let cool completely.
Assemble the Mini Fruit Tarts
  1. Once the tart shells are cool, fill each one with the prepared pastry cream.
  2. Top with an assortment of fresh fruits like strawberries, blueberries, kiwi, and peaches for a colorful presentation.
  3. Serve immediately, or refrigerate until ready to serve.

Notes

These Mini Fruit Tarts can be stored in the refrigerator for up to 2 days. For freezing, it's best to freeze the tart shells without filling.