Go Back

Mini Fruit Tarts with Pastry Cream

Delightful mini fruit tarts filled with smooth pastry cream and topped with fresh fruits, perfect for any occasion.
Print Recipe Pin Recipe
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 tart crust
  • 1/2 cup Butter (unsalted, cold) Use cold butter for a flaky crust.
  • 1 large Egg
  • 1/2 tsp Vanilla extract
  • 1/2 cup Powder sugar
  • 1/4 tsp Kosher salt
  • 2 cups Flour
For the pastry cream filling
  • 1 3/4 cups Milk Use dairy-free alternatives if needed.
  • 5 large Egg yolks
  • 1/4 tsp Kosher salt
  • 1/2 cup Granulated sugar
  • 3 tbsp Cornstarch
  • 2 tsp Vanilla extract
For the topping
  • 1 cup Strawberries Fresh
  • 1 cup Blueberries Fresh
  • 1 tbsp Apricot jam For glazing
  • 1/2 tsp Water To melt apricot jam

Method
 

Preparation of tart crust
  1. In a food processor, add the flour, powdered sugar, and salt, and mix until combined.
  2. Add the cold cubed butter, and blend until there are pea-sized pieces.
  3. Add the egg and vanilla extract and mix until a dough forms. Avoid overmixing.
  4. Cover the dough with plastic wrap and let it chill in the fridge for at least an hour.
Baking the tart shells
  1. Transfer the dough onto a clean floured surface and roll it into a rectangle.
  2. Use a cookie cutter or a round bowl to cut small rounds of the pastry.
  3. Place the pastry inside the mini tart pans and press it down, cutting off excess edges.
  4. Make holes in the bottom of the pan with a fork and place them in the freezer for at least 20 minutes.
  5. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes or until light golden brown.
  6. Remove from the oven and let it cool.
Making the pastry cream filling
  1. Whisk together the milk, egg yolks, sugar, cornstarch, and vanilla extract in a saucepan.
  2. Cook over medium heat until it thickens, then let it cool.
Assembling the tarts
  1. Fill each tart shell with the pastry cream.
  2. Top with fresh strawberries and blueberries.
  3. Heat apricot jam with water until melted and brush over the fruit for shine.
Serving
  1. Serve these mini fruit tarts chilled or at room temperature.
  2. Arrange them on a platter for a beautiful presentation.

Notes

Make sure your butter is cold for a flaky crust. Don't skip chilling the dough to maintain shape while baking. Variations include using other fruits or different fillings like chocolate ganache or lemon curd.