Mini Fruit Tarts with Pastry Cream

There’s something deeply nostalgic about mini fruit tarts with pastry cream. The mere sight of them—delicate golden shells brimming with silky vanilla custard and crowned with vibrant slices of fruit—often stirs up cherished memories. Maybe it’s the way the glossy berries sparkle under a soft apricot glaze or how each tart fits perfectly in the palm of your hand, like a tiny treasure made just for you.

Growing up, these mini fruit tarts were a centerpiece of our family celebrations. My grandmother would spend all morning carefully crafting the tart shells, making sure each one was just crisp enough to cradle the creamy custard she simmered patiently on the stove. The kitchen would smell of butter and vanilla, and trays of fresh fruit would be waiting, sliced and sorted by color. It was more than just dessert—it was a tradition, a little ritual of love and care baked into each bite.

In many cultures, small tarts like these are a staple at festive gatherings, tea times, or as a sweet conclusion to a family meal. They’re elegant yet approachable, beautiful but not fussy. And what makes them truly special is how versatile they are—you can tailor the fruit topping to the seasons, from summer berries to fall figs or tropical kiwi slices in spring.

These mini fruit tarts with pastry cream are the kind of dessert that brings people together. They spark conversations, draw admiration, and most importantly, they taste like a celebration. Whether you’re preparing them for a party, a picnic, or just a treat-yourself afternoon, this recipe will walk you through each step with warmth and confidence.

Why You’ll Love This Recipe

• Elegant Yet Easy – A show-stopping dessert that’s surprisingly simple to prepare.
• Customizable Toppings – Use whatever fresh fruit you have on hand.
• Make Ahead Friendly – Prepare components in advance and assemble when ready.
• Perfect Portions – Individually sized for easy serving at events.

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INGREDIENTS YOU’LL NEED

For the tart shells:

• 2 cups all-purpose flour
• ½ cup powdered sugar
• ¼ teaspoon kosher salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg
• 1 teaspoon vanilla extract

For the pastry cream:

• 1¾ cups whole milk
• 2 teaspoons vanilla extract
• 5 egg yolks
• ½ cup granulated sugar
• ⅓ cup cornstarch
• ¼ teaspoon kosher salt

For the topping:

• Assorted fresh fruits (strawberries, blueberries, raspberries, kiwi, mandarin oranges)
• 1 tablespoon apricot jam + ½ teaspoon water (optional glaze)

How to Make Mini Fruit Tarts with Pastry Cream

STEP-BY-STEP INSTRUCTIONS

1. Make the Tart Shells:

Start by preparing the tart dough. In a food processor, pulse the flour, powdered sugar, and salt. Add the cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg and vanilla, pulsing until the dough just begins to come together.

Transfer the dough to a lightly floured surface, shape it into a disc, wrap in plastic wrap, and chill for at least an hour. Chilling makes it easier to roll and helps the tart shells keep their shape while baking.

Once chilled, roll out the dough to about 1/8-inch thickness. Cut into rounds slightly larger than your tart pans or muffin tin cavities. Press each round into the molds, trimming the edges neatly. Freeze for 20 minutes to prevent shrinking.

Bake the tart shells at 350°F (180°C) for 15–20 minutes or until lightly golden. Let them cool completely before filling.

2. Prepare the Pastry Cream:

In a medium bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth.

Heat the milk and vanilla in a saucepan over medium heat just until it begins to steam. Slowly pour the hot milk into the yolk mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook, whisking continuously, until thickened—about 3–5 minutes.

Once the cream is thick and smooth, remove it from the heat. Pour into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 2 hours.

3. Assemble the Tarts:

When the tart shells are cool and the pastry cream is fully chilled, it’s time to assemble.

Spoon or pipe the pastry cream into the shells, smoothing the tops. Arrange the fresh fruit on top in any design you like—be creative! For a glossy finish, warm the apricot jam with a bit of water and gently brush it over the fruit.

Chill the tarts for at least 30 minutes before serving so everything sets beautifully.

HELPFUL TIPS

• Use cold butter for a flaky tart shell and avoid overworking the dough.
• Freeze the dough-lined tart pans before baking to reduce shrinkage.
• You can make the pastry cream a day ahead—it thickens beautifully overnight.
• Keep fruit toppings fresh by adding them shortly before serving.

DETAILS

• Prep Time: 1 hour 15 minutes (plus chilling)
• Cook Time: 20 minutes
• Total Time: About 2 hours
• Yield: 8–10 mini tarts
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

NOTES

• Try experimenting with fruit like pomegranate, mango, or even figs for seasonal variations.
• The tart shells can be baked and frozen unfilled for up to a month.
• Store leftover tarts in the refrigerator for up to 3 days.

NUTRITIONAL INFORMATION (per tart)

Calories: 360
Fat: 18g
Carbohydrates: 45g
Sugar: 25g
Protein: 5g

FREQUENTLY ASKED QUESTIONS

Can I use store-bought pastry shells?
Absolutely. If you’re short on time, pre-made tart shells work well too.

Is there a dairy-free alternative for the pastry cream?
Yes! Substitute the milk with almond or oat milk and ensure your butter replacement is dairy-free.

How do I keep the crust from getting soggy?
Brush the inside with melted white chocolate or glaze and let it set before filling. This creates a moisture barrier.

STORAGE INSTRUCTIONS

Store fully assembled tarts in an airtight container in the refrigerator for up to 3 days. For best results, keep the tart shells and pastry cream separate until just before serving. You can freeze the tart shells (unfilled) for up to a month.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other creamy delights:

• Vanilla Cream Tarts with Fresh Raspberries
• Lime Basil Pie – A Zesty Summer Delight with a Touch of French Elegance
• White Peach Mascarpone Tart

CONCLUSION

Mini fruit tarts with pastry cream are more than just desserts—they’re little edible moments of joy. Whether you’re baking them for a special gathering or simply to brighten a weekend afternoon, their combination of textures, colors, and flavors makes every bite feel like a small celebration. So grab your whisk, roll out that dough, and bring a little sweetness to your day the way generations before us have always done.