The Perfect Mini Fruit Tarts With Pastry Cream Recipe

Sweet and delicate mini fruit tarts with pastry cream promise a delightful culinary adventure that’ll make your taste buds dance.

Delicate pastry shells cradle smooth, silky cream waiting to be adorned with vibrant seasonal fruits.

Crisp buttery crusts provide the perfect canvas for this elegant dessert.

Each bite brings a harmonious blend of creamy richness and fresh fruity notes.

Crafted with simple ingredients, these miniature treats offer an impressive presentation that looks far more complicated than they actually are.

Home bakers can easily master this delectable recipe with just a few careful techniques.

You’ll feel like a professional pastry chef when serving these gorgeous little tarts at your next gathering.

Why Mini Fruit Tarts With Pastry Cream Look And Taste Amazing

• Craft Delightful Desserts: Mini fruit tarts are perfect for bakers wanting to impress with minimal kitchen skills.
• Create Stunning Presentations: These petite tarts transform simple ingredients into elegant, restaurant-worthy treats that look professionally crafted.
• Customize with Seasonal Fruits: Switch up fruit toppings based on what's fresh and available, making each batch unique and vibrant.
• Versatile Party Pleasers: Perfect for brunch gatherings, baby showers, wedding receptions, or casual weekend celebrations where guests appreciate beautiful, bite-sized desserts.

Everything You Need For Mini Fruit Tarts With Pastry Cream

• All-Purpose Flour: A key component that provides structure to the delicate pastry base.
• Unsalted Butter: Adds rich flavor and creates a tender, flaky texture for the tart shell.
• Powdered Sugar: Contributes subtle sweetness and helps create a delicate crust.
• Salt: Enhances the overall flavor of the tart shell.
• Egg: Binds the ingredients together and helps create a cohesive dough.

• Egg Yolks: Provide richness and help thicken the cream.
• Granulated Sugar: Sweetens the pastry cream and balances its flavors.
• Cornstarch, Salt: Help stabilize and thicken the cream mixture.
• Milk: Creates the smooth, creamy base for the pastry filling.
• Vanilla Extract: Adds a classic, aromatic flavor to the cream.

• Mixed Berries, Kiwi, Mandarin Segments, Peaches: Provide vibrant colors, fresh flavors, and natural sweetness to the tart.
• Mint Leaves: Optional garnish that adds a touch of freshness and visual appeal.

How To Build Mini Fruit Tarts With Ease

Step 1: Prepare Buttery Tart Crust

Grab your food processor and toss in flour, butter, powdered sugar, and salt. Pulse these ingredients until they look like rough, crumbly sand. Add an egg and keep pulsing until the mixture transforms into a smooth, cohesive ball. Wrap the dough in plastic wrap and let it chill in the refrigerator for one hour, allowing the gluten to relax and butter to firm up.

Step 2: Shape and Prebake Tart Shells

Heat your oven to 375°F and lightly grease mini tart pans. Roll out the chilled dough to a thin 1/8-inch thickness. Carefully line each tart pan, trimming away any excess edges. Use a fork to poke little holes in the bottom of the pastry. Pop the tart shells into the freezer for 15 minutes to prevent them from shrinking during baking.

Step 3: Bake Golden Tart Shells

Bake the tart shells for 12-15 minutes until they turn a beautiful golden brown. Once done, transfer them to a wire rack and let them cool completely.

Step 4: Craft Silky Pastry Cream

• Cornstarch
• Salt

Slowly pour milk into the egg mixture, whisking constantly to prevent any curdling. Cook over medium heat, stirring continuously until the cream thickens and starts to bubble, about 5-7 minutes.

Step 5: Finish and Chill Pastry Cream

Remove from heat and stir in vanilla extract. Transfer the cream to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate until completely chilled.

Step 6: Assemble Fruit Tarts

• Mixed berries
• Kiwi slices
• Mandarin segments
• Peach pieces

For an extra touch of elegance, garnish with delicate mint leaves.

Step 7: Serve and Enjoy

Serve the tarts immediately or keep them refrigerated for up to 4 hours before presenting your beautiful creation.

Tips For Perfect Mini Fruit Tarts Every Time

• Prevent Dough Shrinkage: Chill the dough and freeze tart shells before baking to minimize pastry shrinking and maintain crisp, clean edges.
• Smooth Pastry Cream Technique: Whisk egg mixture constantly and add milk gradually to prevent lumps and ensure a silky, velvety texture.
• Berry Selection Matters: Choose ripe, fresh fruits with vibrant colors and varied textures to create an eye-catching and delicious tart topping.
• Quick Serving Strategy: Assemble tarts just before serving to keep pastry shells crisp and prevent cream from making the base soggy.
• Flavor Enhancement Hack: Brush fruit with light honey or apricot glaze to add shine and intensify natural fruit sweetness.

Tasty Twists On Mini Fruit Tarts With Pastry Cream

• Berry Bliss Tarts: Replace mixed fruits with a single type of berry like raspberries or blueberries for a monochromatic and elegant presentation.
• Tropical Paradise Tarts: Swap current fruits with mango, passion fruit, and coconut shavings for a vibrant and exotic flavor profile.
• Chocolate Lovers' Tarts: Add a layer of melted dark chocolate beneath pastry cream for rich, decadent undertones.
• Nutty Caramel Tarts: Sprinkle chopped almonds or pecans on top and drizzle with caramel sauce for a crunchy, sweet enhancement.

Pairing Suggestions For Mini Fruit Tarts

• Sparkling Wine Sync: Prosecco or champagne perfectly complements the delicate sweetness of fruit tarts, cutting through the rich pastry cream with crisp effervescence.
• Tea Time Elegance: Brew a light Earl Grey or chamomile tea to enhance the subtle flavors of the tart, creating a harmonious balance between the creamy filling and fruity topping.
• Dessert Wine Delight: Select a sweet Moscato or Riesling that mirrors the fruit's natural sweetness, elevating the tart's flavor profile with its gentle, honeyed notes.

How To Store Mini Fruit Tarts And Keep Them Crisp

• Transfer mini fruit tarts to an airtight container, placing parchment paper between layers to prevent sticking. Keep refrigerated for up to 4 hours to maintain freshness and prevent cream from spoiling.
• Store unfilled tart shells in a sealed container at room temperature for 2-3 days. Separate layers with wax paper to prevent crumbling and maintain crisp texture.
• Keep pastry cream in a tightly sealed container in the refrigerator for 2-3 days. Always place plastic wrap directly on the cream's surface to prevent skin formation and maintain smooth consistency.
• Wrap unbaked tart shells individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 1 month.

FAQs On Mini Fruit Tarts With Pastry Cream

• How do I prevent my tart shells from shrinking during baking?

Dock the pastry bottom with a fork and freeze the lined tart pans for 15 minutes before baking. This helps relax the gluten and prevents the dough from shrinking.

• Can I make the pastry cream ahead of time?

Yes, you can prepare the pastry cream a day in advance. Cover the surface directly with plastic wrap to prevent skin formation and store in the refrigerator until ready to use.

• What's the key to smooth pastry cream?

Whisk egg yolks with sugar until pale and smooth, then gradually incorporate cornstarch. Stir constantly while cooking to prevent lumps and ensure a silky texture.

Mini Fruit Tarts With Pastry Cream Recipe

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4.5 from 32 reviews

• Total Time: Approximately 1 hour 30 minutes to 1 hour 37 minutes
• Yield: 12 1x

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Description

Delightful mini fruit tarts with pastry cream bring sweet French bakery charm to your kitchen. Crisp buttery shells cradle silky vanilla cream, topped with jewel-like fresh berries that promise a perfect bite of summer elegance you can easily create at home.

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Ingredients

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Pastry Crust:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter
• 1/4 cup powdered sugar
• 1 large egg
• 1 pinch salt

Pastry Cream:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 1/4 tsp salt

Fresh Fruits:

• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup sliced kiwi
• 1/2 cup mandarin orange segments
• 1/4 cup sliced peaches
• 1/4 cup mint leaves (optional, for garnish)

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Instructions

1. In a food processor, pulse flour, butter, powdered sugar, salt until mixture resembles coarse crumbs.
2. Add egg and pulse until dough forms a cohesive ball, approximately 30-45 seconds.
3. Wrap dough in plastic and refrigerate for 1 hour to allow gluten to relax and butter to firm.
4. Preheat oven to 375°F and lightly grease mini tart pans.
5. Roll chilled dough to 1/8-inch thickness and carefully line each tart pan, trimming excess edges.
6. Dock pastry bottom with fork and freeze for 15 minutes to prevent shrinkage.
7. Bake tart shells for 12-15 minutes until golden brown, then cool completely on wire rack.
8. For pastry cream, whisk egg yolks with sugar in a medium saucepan until pale and smooth.
9. Gradually incorporate cornstarch and salt, creating a silky mixture.
10. Slowly pour milk into egg mixture, whisking constantly to prevent curdling.
11. Cook over medium heat, stirring continuously until cream thickens and bubbles, approximately 5-7 minutes.
12. Remove from heat, stir in vanilla extract, then transfer to a clean bowl.
13. Cover surface directly with plastic wrap to prevent skin formation and refrigerate until completely chilled.
14. Pipe cooled pastry cream into prepared tart shells.
15. Artfully arrange mixed berries, kiwi, mandarin segments, and peaches on top of cream.
16. Optionally garnish with delicate mint leaves for additional freshness.
17. Serve immediately or refrigerate up to 4 hours before serving.

Notes

• Chilling the dough is crucial for preventing shrinkage and creating a flaky, tender crust that melts in your mouth.
• Use very cold butter and pulse gently in the food processor to maintain small butter chunks, which create a beautifully layered pastry texture.
• Dock the pastry bottom with a fork to prevent air bubbles and ensure even baking, resulting in a perfectly crisp tart shell.
• Whisk egg yolks and sugar thoroughly to create a smooth base for the pastry cream, preventing any lumpy or grainy texture.
• Cover the pastry cream’s surface directly with plastic wrap to prevent a skin from forming and maintain a silky, creamy consistency.
• Choose ripe, fresh fruits for topping to enhance visual appeal and add a burst of natural sweetness to the tart.

• Prep Time: 1 hour 15 minutes
• Cook Time: 17–22 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 12
• Calories: 220
• Sugar: 12 g
• Sodium: 85 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 80 mg