Mini Fruit Tarts with Pastry Cream

I love making Mini Fruit Tarts with Pastry Cream because they’re an elegant, bite-sized dessert that’s packed with fresh fruit, creamy pastry filling, and a buttery, flaky crust. These little tarts are perfect for parties, special occasions, or whenever I want a sweet, refreshing treat that’s as beautiful as it is delicious. The combination of the rich, smooth pastry cream and the vibrant fruits is absolutely irresistible.

Why I’ll Love This Recipe

I enjoy how customizable these mini tarts are—whether I use strawberries, blueberries, kiwi, or any seasonal fruit, each bite is bursting with flavor. The pastry cream is silky smooth, with just the right amount of sweetness, and the crisp tart crust provides the perfect contrast. It’s a simple yet sophisticated dessert that never fails to impress!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1 1/4 cups all-purpose flour

• 1/4 cup powdered sugar

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, cold and cubed

• 1 egg yolk

• 2-3 tablespoons ice water (as needed)

For the Pastry Cream:

• 2 cups whole milk

• 1/2 cup granulated sugar

• 4 large egg yolks

• 2 tablespoons cornstarch

• 1/4 teaspoon salt

• 2 tablespoons unsalted butter

• 1 tablespoon vanilla extract

For the Fruit Topping:

• Mixed fresh fruits (e.g., strawberries, blueberries, kiwi, raspberries, or any seasonal fruits you prefer)

• 1/4 cup apricot jam (optional, for glazing)

Directions

1. Prepare the Tart Crust:

   • In a food processor, I pulse together the flour, powdered sugar, and salt.

   • I add the cold butter and pulse until the mixture resembles coarse crumbs.

   • I add the egg yolk and pulse a few more times. Then, I add ice water, one tablespoon at a time, until the dough starts to come together.

   • I turn the dough out onto a work surface, press it into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.

   • Once chilled, I roll the dough out on a floured surface and cut it into small circles that fit into the wells of a mini muffin tin or tart pans.

   • I gently press the dough into the pans, then chill it for another 10 minutes. Preheat the oven to 350°F (175°C).

   • I line the crusts with parchment paper and fill them with pie weights or dried beans. I bake the crusts for 10 minutes, remove the weights, and bake for another 5-7 minutes, or until golden brown. I let the crusts cool completely.

2. Make the Pastry Cream:

   • In a medium saucepan, I heat the milk over medium heat until it just begins to simmer.

   • In a separate bowl, I whisk together the egg yolks, sugar, cornstarch, and salt until smooth.

   • Slowly pour a small amount of the hot milk into the egg mixture while whisking constantly to temper the eggs.

   • I then pour the tempered egg mixture back into the saucepan with the remaining milk and whisk constantly over medium heat until the mixture thickens and starts to boil.

   • Once thickened, I remove the saucepan from the heat and stir in the butter and vanilla extract.

   • I transfer the pastry cream to a bowl, cover it with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool completely in the fridge.

3. Assemble the Mini Tarts:

   • Once the crusts and pastry cream have cooled, I spoon or pipe a generous amount of the pastry cream into each tart shell.

   • I arrange the fresh fruits on top of the cream in a decorative pattern. I like to use a variety of colors for a vibrant, eye-catching look.

4. Glaze (Optional):

   • To give the tarts a beautiful shine, I can heat the apricot jam in the microwave for 15-20 seconds until it becomes liquid.

   • Using a pastry brush, I gently brush the apricot glaze over the fruits to give them a shiny, polished finish.

5. Serve and Enjoy:

   • I refrigerate the tarts for 30 minutes before serving to let the flavors set. These tarts are best enjoyed within 2-3 days.

Servings and Timing

This recipe makes about 12 mini fruit tarts. Prep time is about 1 hour (including chilling), and bake time is 15-20 minutes for the crusts. After assembling, chill the tarts for 30 minutes to allow them to set before serving.

Variations

I like to change it up by:

• Using chocolate pastry cream or mascarpone filling for a different flavor twist.

• Adding a sprinkle of toasted coconut or chopped nuts for a crunchy topping.

• Using a graham cracker crust instead of a traditional tart crust for a different texture and flavor.

• Using different fruit combinations depending on what’s in season or available—mango, peaches, or blackberries are great options.

Storage / Reheating

I store any leftover mini fruit tarts in the refrigerator for up to 2-3 days. Since they are best served fresh, I recommend enjoying them within that time frame.

FAQs

1. Can I use store-bought tart crusts?
Yes, you can use store-bought mini tart shells to save time. Just make sure to bake them according to the package instructions and allow them to cool before filling.

2. Can I make these tarts ahead of time?
Yes, you can prepare the pastry cream and crusts ahead of time, and refrigerate them separately. Assemble the tarts with the fruit and glaze just before serving.

3. Can I freeze these mini tarts?
While the crusts can be frozen, I don’t recommend freezing the filled tarts, as the fruits and cream may not maintain their texture after freezing. If you do freeze them, store the crusts and pastry cream separately and assemble the tarts once you’re ready to serve.

4. Can I use other fruits for the topping?
Absolutely! Feel free to use any fruit you like—berries, kiwi, peaches, or even citrus slices would all work beautifully.

5. How can I make the crust flakier?
For a flakier crust, I can chill the dough longer and handle it as little as possible when shaping the tart shells. Also, using cold butter is key to achieving that delicate, flaky texture.

Conclusion

Mini Fruit Tarts with Pastry Cream are a perfect dessert for any occasion, offering a delicious combination of creamy, fruity, and buttery flavors. Whether you’re serving them at a party, for a holiday treat, or as a simple dessert for the family, these tarts are sure to impress with their vibrant colors and delightful taste! They’re a fun, customizable treat that will become a favorite in your dessert repertoire!

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