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Creamy mini fruit tarts topped with fresh fruits
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Creamy Mini Fruit Tarts

Delight in these Creamy Mini Fruit Tarts, featuring buttery tart shells filled with silky vanilla cream and topped with fresh fruit for a visually stunning dessert.
Prep Time30 minutes
Cook Time18 minutes
Total Time1 hour
Course: Dessert, Snack
Cuisine: American, Baking
Keyword: Creamy Mini Fruit Tarts, Dessert Recipes, Easy Desserts, Fruit Desserts, Fruit Tarts
Servings: 12 tarts
Calories: 150kcal

Ingredients

Tart Shell

  • 1.5 cups all-purpose flour
  • 0.5 cup unsalted butter, cold and cubed Make sure the butter is well chilled
  • 0.25 cup powdered sugar
  • 1 egg yolk
  • 1-2 tbsp cold water Add enough water to bring dough together
  • 1 pinch salt

Vanilla Cream

  • 1.5 cups whole milk Heat until steaming
  • 3 egg yolks
  • 0.33 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tbsp unsalted butter

Toppings

  • Fresh mango cubes Use ripe mango for best flavor
  • Strawberries Thinly sliced
  • Blueberries
  • Mint leaves For garnish

Instructions

Make the Tart Dough

  • Combine the all-purpose flour, powdered sugar, and a pinch of salt in a mixing bowl.
  • Add the cold, cubed butter and rub it in until the mixture becomes crumbly.
  • Mix in the egg yolk and cold water until a dough forms.
  • Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

Bake the Tart Shells

  • Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick.
  • Press the rolled dough into mini or standard tart pans and prick the bottoms with a fork.
  • Bake in a preheated oven at 350°F (175°C) for about 15-18 minutes, until lightly golden.
  • Allow to cool completely before filling.

Prepare the Vanilla Cream

  • Heat the whole milk in a saucepan until steaming but not boiling.
  • Whisk together the egg yolks, granulated sugar, and cornstarch until smooth.
  • Slowly whisk the hot milk into the egg mixture to temper it.
  • Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
  • Remove from heat and stir in the butter and vanilla extract. Chill in the fridge.

Assemble the Tarts

  • Spoon or pipe the chilled vanilla cream into the cooled tart shells.
  • Top with fresh mango cubes, sliced strawberries, and blueberries.
  • Garnish with mint leaves.

Serve or Chill

  • Serve immediately for a soft, creamy texture or chill for about 30 minutes for a firmer set.

Notes

For extra flavor, consider adding lemon or orange zest to the cream. Store tarts in an airtight container in the fridge for up to three days. Feel free to mix fruits based on seasonality.