Description
Delicate mini fruit tarts showcase delightful French pastry craftsmanship with buttery crusts and luscious cream. Sweet seasonal berries crown these elegant bites, inviting you to savor each delectable morsel.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/4 cup powdered sugar
- 2 large eggs
Fruit Filling:
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Cream Topping:
- 1/2 cup heavy cream
- 2 tbsp cream cheese
- 2 tbsp vanilla extract
- 1/4 cup powdered sugar
Instructions
- Pulse flour, butter, and powdered sugar in a food processor until crumbly, creating a delicate pastry base.
- Gently incorporate one egg into the mixture, blending until a soft dough forms.
- Wrap the dough in plastic and refrigerate for 30 minutes to firm up and enhance flavor.
- Preheat oven to 375°F and lightly grease mini tart pans.
- Roll out chilled dough and carefully press into each tart pan, trimming excess edges.
- Whisk the second egg and brush over tart shells to create a golden finish.
- Blind bake crusts for 12-15 minutes until edges turn light golden brown.
- While crusts cool, combine mixed berries, granulated sugar, and lemon juice in a saucepan.
- Simmer berry mixture over medium heat for 5-7 minutes until slightly thickened, creating a vibrant compote.
- Whip heavy cream with cream cheese, vanilla extract, and powdered sugar until smooth and fluffy.
- Once tart shells are completely cooled, fill with cream mixture.
- Top each tart with prepared berry compote, arranging fresh berries decoratively.
- Chill for 30 minutes before serving to allow flavors to meld and cream to set.
Notes
- Ensure butter is cold and cubed for the most flaky, tender pastry crust that melts in your mouth.
- Use a light touch when handling the dough to prevent gluten development, keeping the tart shells delicate and crumbly.
- For a gluten-free version, swap wheat flour with almond or coconut flour, maintaining the same delightful texture.
- Make ahead and freeze unbaked tart shells for up to a month, giving you quick dessert prep whenever cravings strike.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 60 mg