These Mini Fruit Tarts are a stunning bakery-style dessert featuring a buttery, crisp shortbread crust filled with rich Italian pastry cream and topped with fresh, vibrant fruit. Finished with a shiny apricot glaze, they look like colorful jewels that taste just as good as they look.
With the perfect balance of creamy vanilla custard, lemon-scented pastry, and juicy berries, these tartlets are the ultimate elegant treat for afternoon tea, showers, or dessert tables.
Recipe Details
- Flavor Profile: A delicate balance of sweet and creamy vanilla custard, buttery lemon-infused crust, and the fresh, tart acidity of the fruit topping.
- Texture: The crisp, cookie-like shell provides a sturdy base for the smooth, velvety cream and the juicy bite of fresh fruit.
- Time: 45 minutes active prep, 1 hour chilling/freezing time, 14 minutes bake time.
- Difficulty: Intermediate. It requires making a custard on the stove and rolling out tart dough.
What You’ll Need
To make this recipe, you will need a set of mini tart pans (approx 3.5 inches) and a cookie cutter slightly larger than the pans to cut the dough. An electric mixer helps cream the butter for the crust, and a medium saucepan is essential for the pastry cream. You will also need a rolling pin and parchment paper to handle the delicate dough.
Ingredient Notes
- Whole Milk – Whole milk provides the necessary fat content for a rich, velvety Italian pastry cream.
- Egg Yolks – You will need yolks for the cream (thickener/richness) and a whole egg for the crust (binder).
- Lemon Zest – Used in two ways: a strip of rind infuses the milk for the cream, and finely grated zest flavors the crust. This subtle citrus note lifts the entire dessert.
- Unsalted Butter – Must be at room temperature to cream properly with the sugar for the crust.
- Fruit – A combination of blueberries, raspberries, and kiwi offers a beautiful color contrast and variety of flavors.
- Apricot Jam – This is melted and strained to create a professional shiny glaze that protects the fruit and adds a lovely sheen.
- Flour – All-purpose flour is used to thicken the custard and build the shortbread crust.
Add-ins and Substitutions
- Fruit Variations – You can use strawberries, blackberries, mandarin oranges, or mango slices. Just avoid very wet fruits like melon.
- Glaze – If you don’t have apricot jam, apple jelly or red currant jelly can work as a glaze substitute.
- Flavor Extract – Almond extract is a delicious alternative to vanilla in the pastry cream if you prefer a nuttier flavor.
How to Make Mini Fruit Tarts
- Infuse the Milk: Place the milk and a strip of lemon zest in a medium saucepan over medium heat until the milk is hot. You’ll see the steam rising. Don’t boil. Set aside.
- Whisk Yolks: In a bowl, whisk the egg yolks, sugar, and flour until smooth. It is crucial that this mixture is completely smooth.
- Temper the Mixture: Remove the strip of lemon zest from the heated milk and discard. Slowly whisk the hot milk into the egg yolk mixture to temper the eggs. Stir in the vanilla extract.
- Thicken Cream: Pour the mixture back into the saucepan and place over medium heat. Whisk constantly until the mixture comes to a boil and thickens. Simmer for 1 minute to cook out the raw flour taste.
- Chill Cream: Pour the pastry cream into a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Allow to cool for 10-15 minutes, then refrigerate until cold.
- Make Crust Dough: Using an electric mixer, beat the butter until creamy. Add the sugar and finely grated lemon zest and beat until just combined. Break the egg into a small bowl and beat lightly with a fork. Add the egg gradually to the butter mixture, beating well after each addition. Don’t over beat or the dough will be hard to work with.
- Finish Dough: Use a wooden spoon to work the flour and salt into the butter mixture. Turn onto a lightly floured surface and knead very lightly until smooth. This won’t take much. Don’t be heavy-handed or it will toughen the dough. Pat the dough into a flattened circle, wrap well in plastic, and chill for 30 minutes.
- Roll and Cut: Spray the mini tart pans with cooking or baking spray. Divide the chilled dough in half; keep the second piece in the fridge. Press down the dough to flatten and dust lightly with flour. Roll it out between two sheets of non-stick parchment paper to 1/4 inch (5mm) thickness. If sticking, dust with a little flour. Use a round cutter (about 3 7/16 inch) to cut circles to fit the pans.
- Line Tins: Fit the dough circles into the pans and trim the edges level. Prick the base of the tart two or three times with a fork. Repeat with the remaining dough and scraps.
- Freeze and Bake: Freeze the lined mini tart pans for 30 minutes. Meanwhile, preheat the oven to 350ºF (180℃). After chilling, bake for 12-14 minutes until golden around the edges. Carefully remove the baked tartlets and set them on a wire rack to cool.
- Glaze and Fruit Prep: Heat a spoonful of apricot conserves in the microwave, then pass through a fine mesh strainer to remove lumps. Add a little water if too thick. Wash and thoroughly dry the berries. Peel and slice the kiwi into half-moons.
- Assemble: Spoon the cold Italian pastry cream into the tartlet bases, spreading it flat but allowing space for fruit. Arrange the fresh fruit on the pastry cream, slightly pushing it into the filling. Brush the fruit lightly with the apricot glaze. Refrigerate until serving.
Pro Tip: Freezing the lined tart pans for 30 minutes before baking is the secret to preventing shrinkage. If you bake the dough while it is warm or room temperature, the sides will slide down. Freezing locks the shape in place.
Recipe Tips
- Dry Fruit: Make sure your berries are completely dry after washing. Any water left on the fruit will seep into the pastry cream and make the filling runny.
- Tempering Eggs: When adding the hot milk to the yolks, pour in a very slow, thin stream while whisking constantly. This prevents the eggs from scrambling.
- Don’t Overwork Dough: Shortcrust pastry should be handled as little as possible. Overworking develops gluten, which results in a tough, chewy crust instead of a crisp, crumbly one.
FAQs
- Can I make the cream ahead of time? Yes, the Italian pastry cream can be made up to 2 days in advance and kept in the refrigerator with plastic wrap touching the surface.
- Why did my crust shrink? This usually happens if the dough wasn’t chilled enough before baking. Ensure you freeze the lined pans for the full 30 minutes.
- How do I store these? Store assembled tarts in the refrigerator. They are best eaten within 24 hours as the crust will eventually soften from the moisture in the cream.
Serving Suggestions
- Tea Party: These are the perfect size for a tiered stand alongside finger sandwiches and scones.
- Coffee: The rich custard pairs beautifully with a strong espresso.
- Brunch: Serve as a sweet finish to a savory brunch spread.
Make This Recipe in Advance
- Shells: You can bake the tart shells a day in advance and store them in an airtight container at room temperature.
- Assembly: Assemble the tarts on the day you plan to serve them to ensure the crust stays crisp and the fruit looks its best.
Mini Fruit Tarts
- Total Time: 2.5 hours
- Yield: 6-8 Mini Tarts (depending on pan size) 1x
- Diet: Vegetarian
Description
These Mini Fruit Tarts are a stunning bakery-style dessert featuring a buttery, crisp shortbread crust filled with rich Italian pastry cream and topped with fresh, vibrant fruit. Finished with a shiny apricot glaze, they look like colorful jewels that taste just as good as they look. With the perfect balance of creamy vanilla custard, lemon-scented pastry, and juicy berries, these tartlets are the ultimate elegant treat for afternoon tea, showers, or dessert tables.
Ingredients
The Italian Pastry Cream
- 1 ½ cups (354ml) whole milk
- A strip of fresh lemon rind (peeled with a veggie peeler)
- 3 large egg yolks
- ⅓ cup (66g) granulated sugar
- ¼ cup (30g) all-purpose flour
- 1 teaspoon vanilla extract
The Shortbread Tart Crust
- 4 ounces (120g) unsalted butter, softened to room temperature
- ⅓ cup (66g) granulated sugar
- 1 teaspoon finely grated lemon zest
- 1 large egg, room temperature
- 2 cups (250g) all-purpose flour
- Pinch of salt
The Fruit & Glaze
- 4 oz (115g) fresh blueberries
- 4 oz (115g) fresh raspberries
- 2 kiwi fruits, peeled and sliced into half-moons
- 1 tablespoon apricot jam or conserve
- 1 teaspoon water (to thin the glaze)
Instructions
Infuse Milk (Cream Step 1)
Place the milk and the strip of lemon rind in a medium saucepan over medium heat. Heat until steaming (do not boil). Remove from heat and set aside to infuse.
Whisk Base (Cream Step 2)
In a separate bowl, whisk the egg yolks, sugar, and flour until completely smooth and pale.
Temper & Thicken
Remove the lemon strip from the hot milk. Slowly pour the hot milk into the egg mixture in a thin stream while whisking constantly (this prevents the eggs from scrambling). Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until it boils and thickens into a pudding consistency. Simmer for 1 minute to cook out the flour taste. Stir in vanilla.
Chill Cream
Transfer to a clean bowl. Cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely cold (about 1 hour).
Make Dough
In a mixer, beat the softened butter until creamy. Add the sugar and grated lemon zest; beat until just combined. Add the egg and beat gently. Stir in the flour and salt with a wooden spoon until a dough forms. Do not overwork. Shape into a disc, wrap in plastic, and chill for 30 minutes.
Roll & Cut
Spray mini tart pans (approx. 3.5-inch) with baking spray. Roll the chilled dough between two sheets of parchment paper to 1/4-inch thickness. Cut circles slightly larger than your pans.
Line & Freeze (Crucial Step)
Press dough into the pans and trim edges. Prick the bottoms with a fork. Place the lined pans in the freezer for 30 minutes. Why? Baking frozen dough prevents the sides from shrinking or sliding down in the oven.
Bake
Preheat oven to 350ºF (180℃). Bake the frozen tart shells for 12–14 minutes until the edges are golden brown. Cool completely on a wire rack.
Glaze & Assemble
Microwave the apricot jam with a splash of water, then strain through a mesh sieve to make a smooth glaze. Spoon cold pastry cream into the cooled shells. Arrange dried fruit on top. Brush fruit lightly with the apricot glaze for shine.
Notes
Dry Fruit is Key: After washing your berries, pat them completely dry with paper towels. Any water left on the fruit will seep into the custard and make the tart soggy.
Tempering: Pour the hot milk into the eggs slowly. If you dump it in all at once, you will cook the eggs and end up with lumpy sweet scrambled eggs instead of custard.
Crust Handling: Shortcrust pastry hates heat and overworking. Keep ingredients cool and handle the dough as little as possible to ensure it stays crisp and flaky.
Storage: These are best eaten the same day they are assembled. However, you can bake the shells and make the cream a day in advance, storing them separately until ready to serve.
- Prep Time: 45 minutes
- Cook Time: 14 minutes
- Category: Dessert / Pastry
- Method: Baking / Stovetop Custard
- Cuisine: French / European
Nutrition
- Serving Size: 1 Tartlet
- Calories: 340
- Sugar: 18g
- Sodium: 45mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
Keywords: mini fruit tarts, italian pastry cream, fruit tartlet recipe, tea party desserts, apricot glaze, shortcrust pastry, custard tarts, elegant desserts
