The Sweetest Mini Fruit Tarts with Pastry Cream Recipe Ever

Mini fruit tarts dance with delightful elegance, promising a symphony of sweet textures and creamy sensations.

These petite desserts capture the essence of delicate French patisserie with their buttery, crisp shells and silky smooth pastry cream.

Sophisticated yet approachable, these miniature delicacies blend culinary artistry with irresistible flavors that tantalize the palate.

Perfectly sized for individual servings, each tart represents a miniature canvas of culinary creativity.

Crafted with precision and passion, these tarts showcase the harmonious marriage of tender pastry and luscious cream.

The intricate balance of rich, velvety filling and delicate crust creates a dessert that feels both indulgent and refined.

pastry lovers and dessert enthusiasts will find themselves enchanted by these charming, bite-sized treats.

Bites and Brews That Pair with Mini Fruit Tarts

• Pair with Sparkling Moscato: A light, sweet white wine complements the delicate pastry cream and fresh fruits, creating a harmonious flavor balance that dances on your palate.
• Match with Lavender Earl Grey Tea: The subtle floral notes of Earl Grey tea enhance the creamy texture of the tarts, while its bergamot essence adds a sophisticated touch to the dessert experience.
• Serve alongside Chilled Vanilla Latte: The smooth, creamy coffee drink echoes the richness of the pastry cream, with its cool temperature providing a refreshing contrast to the sweet tart shells.
• Accompany with Fresh Mint Sorbet: A palate-cleansing mint sorbet offers a crisp, cool counterpoint to the rich, creamy tarts, creating a delightful sensory experience that refreshes between bites.

Colorful Variations for Mini Fruit Tarts with Pastry Cream

• Tropical Paradise Tarts: Swap berries for mango, pineapple, and kiwi slices. Add a sprinkle of toasted coconut for extra tropical flair.
• Chocolate Lover's Dream: Mix cocoa powder into pastry cream for a rich chocolate version. Top with chocolate shavings and fresh raspberries.
• Nutty Crunch Tarts: Fold chopped pistachios or almonds into pastry cream. Garnish with a light dusting of crushed nuts on top for texture.
• Citrus Burst Edition: Incorporate lemon or orange zest into pastry cream. Decorate with thin citrus slices and a drizzle of honey for brightness.

Mini Fruit Tarts with Pastry Cream That Steal the Show

• Craft Delicate Dessert: These mini fruit tarts offer a sophisticated yet approachable dessert that looks like a professional bakery creation but can be made right in your home kitchen.
• Texture Symphony: Each bite combines a buttery, crisp tart shell with silky smooth pastry cream and fresh juicy fruits, creating a delightful contrast of textures that dance on your palate.
• Customizable Culinary Canvas: The recipe provides endless possibilities for personalization by switching fruits, adjusting cream flavors, or experimenting with different toppings, making it perfect for creative home bakers who love to put their unique spin on desserts.
• Weekend Wow Factor: These elegant mini tarts are ideal for weekend brunches, afternoon tea parties, or special gatherings where you want to impress guests with a visually stunning and delicious homemade treat that looks like it came from a fancy patisserie.

Ingredients That Fill Mini Fruit Tarts with Pastry Cream

• All-Purpose Flour: Provides the base structure and texture for the delicate tart shell.
• Powdered Sugar: Adds sweetness and helps create a tender, crumbly crust.
• Salt: Enhances the overall flavor of the tart shell.
• Cold Unsalted Butter: Creates flaky layers and rich flavor in the pastry.
• Egg: Binds the ingredients and adds richness to the dough.
• Vanilla Extract: Brings a subtle, warm flavor to the tart shell.

• Whole Milk: Forms the creamy base of the pastry cream.
• Sugar: Sweetens the cream and helps with thickening.
• Cornstarch: Provides stability and helps thicken the pastry cream.
• Egg Yolks: Creates a rich, smooth texture and adds color to the cream.
• Vanilla Extract: Adds depth of flavor to the pastry cream.

• Fresh Berries, Mixed Fruits: Provides a fresh, colorful topping for the tarts.
• Apricot Jam, Water: Optional glaze to give fruits a shiny, professional finish.

Easy Steps to Assemble Mini Fruit Tarts with Pastry Cream

Step 1: Prepare Tart Dough Base

Grab your food processor and combine flour, powdered sugar, and salt. Pulse until the ingredients are perfectly blended.

Step 2: Work in Cold Butter

Add cold cubed butter to the flour mixture. Pulse or work with cold hands until butter breaks down into tiny pea-sized crumbles. The key is keeping everything chilled.

Step 3: Form Dough Mixture

Introduce egg and vanilla extract to the mixture. Gently blend until a soft dough forms. Avoid overworking the dough to maintain its delicate texture.

Step 4: Chill Dough

Wrap the dough in plastic wrap and refrigerate for at least one hour. This helps develop flavor and makes the dough easier to handle.

Step 5: Roll Out Pastry

Place chilled dough on a floured surface. Roll into a smooth, even rectangle using a rolling pin.

Step 6: Cut Pastry Rounds

Use a cookie cutter or round bowl to cut pastry circles slightly larger than your mini tart pans.

Step 7: Line Tart Pans

Carefully press pastry into mini tart pans, ensuring even coverage. Trim excess edges for a clean finish.

Step 8: Prepare for Baking

Poke small holes in the bottom of each tart shell with a fork. Freeze for 20 minutes to help maintain shape.

Step 9: Bake Tart Shells

Preheat oven to 180°C (350°F). Bake tart shells for 15-20 minutes until light golden brown. Allow to cool completely.

Step 10: Create Pastry Cream Base

• Milk
• Vanilla extract

Bring to a gentle simmer, then remove from heat.

Step 11: Prepare Cream Mixture

• Sugar
• Cornstarch
• Egg yolks

Step 12: Temper Egg Mixture

Slowly add a small portion of warm milk to egg mixture, whisking constantly to prevent curdling.

Step 13: Combine and Cook Cream

Return milk to low heat. Slowly pour in egg mixture, stirring continuously.

Step 14: Thicken Pastry Cream

Cook on medium-low heat, stirring constantly until mixture reaches a thick, pudding-like consistency.

Step 15: Chill Pastry Cream

Transfer cream to a bowl. Cover with plastic wrap, pressing directly onto the surface. Refrigerate for several hours.

Step 16: Assemble Tarts

Fill a piping bag with chilled pastry cream. Pipe cream into cooled tart shells.

Step 17: Decorate and Finish

Top tarts with fresh berries or your favorite fruits. Optional: Create a light glaze by mixing apricot jam with water and brushing over fruit.

Serve and enjoy your delightful homemade mini fruit tarts!

Tips for Smooth Pastry Cream and Crisp Tart Shells

• Chill the Dough Thoroughly: Refrigerate the tart dough for at least an hour to prevent shrinkage and ensure a flaky, tender crust that holds its shape perfectly.
• Master the Pastry Cream Technique: Whisk constantly while cooking to prevent lumps and achieve a silky-smooth custard that sets beautifully in the tart shells.
• Prevent Soggy Bottoms: Freeze the tart shells before baking to help them maintain their crisp texture and prevent the bottom from becoming soft when filled.
• Choose Fresh, Ripe Fruits: Select seasonal, vibrant fruits that are at peak ripeness to add both visual appeal and maximum flavor to your mini tarts.
• Create a Glossy Fruit Finish: Brush the fruits with the optional apricot glaze to give them a professional, bakery-style shine and help preserve their freshness.

How to Store Mini Fruit Tarts with Pastry Cream Beautifully

• Refrigerate: Store mini fruit tarts in an airtight container in the refrigerator for up to 3 days. Keep the tart shells and pastry cream separate to prevent sogginess.
• Freezing: Wrap unfilled tart shells tightly in plastic wrap and freeze for up to 2 weeks. Thaw at room temperature before filling.
• Reheating: Gently warm tart shells in a preheated oven at 150°C (300°F) for 5-7 minutes to restore crispness. Add fresh fruits just before serving to maintain their vibrant color and texture.

Mini Fruit Tarts with Pastry Cream Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 35 reviews

• Total Time: 1 hour 50 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Delicate mini fruit tarts showcase French patisserie elegance with silky pastry cream nestled in buttery shells. Seasonal berries crown these petite desserts, offering a perfect balance of creamy richness and fresh fruit that will delight guests at any elegant gathering.

---

Ingredients

Scale 1x2x3x

Pastry Crust Ingredients:

• 2 cups flour
• ½ cup unsalted butter, cold
• ½ cup powdered sugar
• 1 egg
• ¼ teaspoon kosher salt

Pastry Cream Ingredients:

• 1 ¾ cups milk
• 5 egg yolks
• ½ cup granulated sugar
• 3 tablespoons cornstarch
• 2 teaspoons vanilla extract
• ¼ teaspoon kosher salt

Toppings and Glaze:

• Strawberries
• Blueberries
• 1 tablespoon apricot jam
• ½ teaspoon water

Cook Mode Prevent your screen from going dark

---

Instructions

1. Create the tart base by combining flour, powdered sugar, and salt in a food processor until uniformly mixed.
2. Incorporate cold cubed butter into the flour mixture, blending until butter resembles small pea-sized pieces, ensuring minimal handling to maintain a flaky texture.
3. Add egg and vanilla extract, gently mixing until a cohesive dough forms without overworking the mixture.
4. Wrap the dough in plastic film and refrigerate for at least one hour to solidify and enhance flavor development.
5. On a lightly floured surface, roll out the chilled dough into an even sheet approximately 1/8 inch thick.
6. Using a circular cutting tool, carefully cut dough rounds slightly larger than the mini tart molds.
7. Delicately press the dough rounds into each tart pan, trimming excess edges and creating a smooth interior surface.
8. Perforate the base with fork marks to prevent uneven rising, then freeze the prepared shells for 20 minutes to maintain structural integrity.
9. Bake the tart shells in a preheated oven at 180°C until achieving a delicate golden-brown color, approximately 15-20 minutes.
10. Prepare the pastry cream by heating milk and vanilla in a saucepan until it reaches a gentle simmer, then remove from heat.
11. In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth and well-incorporated.
12. Temper the egg mixture by gradually adding a small portion of warm milk while continuously whisking to prevent curdling.
13. Return the milk to low heat, slowly incorporating the egg mixture while stirring constantly to create a smooth custard.
14. Continue cooking the custard over medium-low heat, stirring consistently until the mixture thickens to a pudding-like consistency.
15. Transfer the pastry cream to a clean bowl, cover with plastic film directly touching the surface, and refrigerate until completely chilled.
16. Fill the cooled tart shells with pastry cream using a piping bag, creating elegant swirls of creamy filling.
17. Artfully arrange fresh, vibrant berries or seasonal fruits atop the cream, creating an visually appealing presentation.
18. Optional: Create a glossy fruit glaze by blending apricot jam with water, then gently brushing over the fruit for added shine and flavor.

Notes

• Chilling the dough is crucial for creating a flaky, tender crust that prevents shrinking during baking.
• Work with cold ingredients, especially butter, to maintain the delicate texture of the pastry shells.
• Tempering the egg yolks slowly prevents scrambling and ensures a smooth, silky pastry cream.
• Patience is key when cooking the pastry cream – low and slow heat develops the perfect consistency.
• Use fresh, ripe fruits to add vibrant flavor and a beautiful visual appeal to the tarts.
• The optional apricot glaze adds a professional touch and helps preserve the fruit’s freshness.

• Prep Time: 1 hour 30 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 12
• Calories: 215
• Sugar: 9 g
• Sodium: 120 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 95 mg