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–+ servings
This image shows the completed mini fruit tarts with golden brown tart shells filled with smooth pastry cream and garnished with fresh strawberries and blueberries, making for a visually appealing and delicious dessert.

Mini Fruit Tarts With Pastry Cream Recipe

Simple, buttery tart shells are used to make these little fruit tarts, which are then filled with handmade pastry cream and garnished with fresh fruit.
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Course: Dessert
Cuisine: French
Prep Time: 1 minute
Cook Time: 1 minute
Chill Hours: 3 minutes
Total Time: 5 minutes
Calories: 361kcal
Author: Anne Carter
Servings: 6

Equipment

Ingredients

Mini tart crust

  • 1 Egg
  • ½ cup Butter unsalted cold
  • ¼ teaspoon Kosher salt
  • 2 cups Flour
  • ½ cup Powder sugar

Toppings

  • Strawberries
  • Blueberries
  • 1 tablespoon Apricot jam
  • ½ teaspoon Water

Vanilla pastry cream

  • 1 ¾ cups Milk
  • 5 Egg yolks
  • ¼ teaspoon Kosher salt
  • 2 teaspoon Vanilla extract
  • ½ cup Granulated sugar
  • 3 tablespoon Cornstarch

Instructions

  • Prepare dough: Combine flour, powdered sugar, salt in food processor.
    This image shows flour, powdered sugar, salt, and cold butter being mixed in a food processor to create the dough for mini tart shells. The butter is cut into small pea-sized pieces as the dough comes together.
  • Add cold butter, pulse until pea-sized pieces form. Alternatively, mix by hand.
  • Mix in egg, vanilla until dough forms, avoid overmixing.
  • Chill dough: Wrap in plastic, refrigerate for at least 1 hour.
  • Roll out: On floured surface, roll into rectangle, cut rounds larger than tart pans.
    This image shows the chilled tart dough being rolled out on a floured surface, and round shapes are being cut out, slightly larger than the tart pans, in preparation for making the mini tarts.
  • Prepare shells: Press dough into tart pans, trim edges, dock with fork, freeze 20 mins.
    This image shows the rolled dough being carefully pressed into small tart pans, with the edges trimmed neatly. The dough is also being docked with a fork to prevent puffing during baking.
  • Bake: Preheat oven to 180°C (350°F), bake shells 15-20 mins until golden, cool.
    This image shows the prepared tart shells baking in an oven at 180°C (350°F) until they are golden brown and perfectly crisp, ready to be filled with pastry cream.
  • Make cream: Simmer milk, vanilla. Whisk sugar, cornstarch, yolks, ¼ cup milk; combine, thicken over low heat, chill.
    This image shows egg yolks, granulated sugar, and cornstarch being whisked together in a mixing bowl, while milk and vanilla are simmering on the stove, preparing a rich and smooth pastry cream.
  • Assemble: Pipe cream into shells, top with berries. Optional: glaze with apricot jam and water.
    This image shows the freshly baked tart shells being filled with creamy pastry cream, followed by the addition of colorful fresh fruits like strawberries and blueberries, creating beautiful mini fruit tarts.

Nutrition

Calories: 361kcal | Carbohydrates: 52g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 179mg | Sodium: 273mg | Potassium: 141mg | Fiber: 1g | Sugar: 16g | Vitamin A: 643IU | Vitamin C: 0.2mg | Calcium: 92mg | Iron: 2mg
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