Mini Fruit Tarts With Pastry Cream Recipe

Introduction

These Mini Fruit Tarts with Pastry Cream combine a buttery, flaky crust with smooth, rich custard and fresh berries on top. Perfect as a delightful dessert or a special treat for gatherings, they look as impressive as they taste.

Ingredients

• 1/2 cup unsalted butter, cold
• 1 egg
• 1/2 tsp vanilla extract (divided)
• 1/2 cup powdered sugar
• 1/4 tsp kosher salt (divided)
• 2 cups flour
• 1 3/4 cups milk
• 5 egg yolks
• 1/2 cup granulated sugar
• 3 tbsp cornstarch
• Strawberries, for topping
• Blueberries, for topping
• 1 tbsp apricot jam
• 1/2 tsp water

Instructions

1. Step 1: Start by making the tart dough. In a food processor, combine the flour, powdered sugar, and 1/4 teaspoon kosher salt until mixed.
2. Step 2: Add the cold cubed butter and blend until the mixture has pea-sized pieces. Alternatively, mix by hand with cold hands.
3. Step 3: Add the egg and 1/2 teaspoon vanilla extract, mixing just until the dough comes together. Avoid overmixing.
4. Step 4: Wrap the dough in plastic and chill in the refrigerator for at least one hour.
5. Step 5: Roll the chilled dough on a floured surface to a rectangle. Use a cookie cutter or bowl to cut rounds slightly larger than your mini tart pans.
6. Step 6: Press the pastry rounds into tart pans, trim the edges, and prick the bottoms with a fork. Freeze the tart shells for 20 minutes.
7. Step 7: Bake the tart shells in a 180°C (350°F) oven for 15–20 minutes until lightly golden. Let cool completely.
8. Step 8: Prepare the pastry cream by heating milk and 1/2 teaspoon vanilla extract in a saucepan until simmering, then remove from heat. Reserve 1/4 cup milk.
9. Step 9: In a bowl, whisk together sugar, cornstarch, egg yolks, and kosher salt until combined. Gradually whisk in the reserved 1/4 cup milk to temper the yolks.
10. Step 10: Return the milk mixture to low heat; slowly add the tempered egg yolk mixture while whisking constantly.
11. Step 11: Cook on medium-low heat, whisking continuously, until the mixture thickens. Do not rush by increasing heat.
12. Step 12: Transfer pastry cream to a bowl, cover with plastic wrap touching the surface, and refrigerate for several hours to chill and set.
13. Step 13: Once cooled, fill a piping bag with pastry cream and pipe it into each tart shell.
14. Step 14: Top each tart with fresh strawberries, blueberries, or fruit of your choice.
15. Step 15: For a glossy finish, warm apricot jam with water, brush over the fruit as a light glaze.

Tips & Variations

• Use cold hands and cold butter to prevent the dough from becoming greasy and to ensure a flaky crust.
• Feel free to substitute the berries with other seasonal fruits like kiwi, peaches, or raspberries.
• For extra flavor, add lemon zest to the pastry cream while heating the milk.
• If you don’t have a piping bag, you can spoon the pastry cream into the tart shells, though piping creates a neater appearance.

Storage

Store assembled tarts in the refrigerator for up to 2 days to keep the pastry cream fresh and the fruit vibrant. For longer storage, keep tart shells and pastry cream separate. Reheat tart shells briefly before filling if desired. Do not freeze assembled tarts as the pastry cream may become watery after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart dough ahead of time?

Yes, the dough can be made and refrigerated for up to 2 days before rolling and baking. Just wrap it well in plastic wrap.

How do I keep the pastry cream smooth without lumps?

Whisk constantly while cooking the cream and temper the egg yolks by gradually mixing in a small amount of warm milk before adding them to the hot mixture. This prevents curdling and lumps.

Mini Fruit Tarts With Pastry Cream Recipe

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★★★★★

4.5 from 69 reviews

These Mini Fruit Tarts with Pastry Cream are delicate and delicious bite-sized desserts featuring a buttery tart shell filled with rich, smooth vanilla pastry cream and topped with fresh berries. Perfect for parties, teatime, or an elegant dessert, they combine a crisp crust, creamy filling, and vibrant fruit for a delightful balance of flavors and textures.

• Author: Naya
• Prep Time: 1 hour 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 mini fruit tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Tart Dough

• 1/2 cup unsalted butter, cold, cubed
• 1 egg
• 1/2 tsp vanilla extract
• 1/2 cup powdered sugar
• 1/4 tsp kosher salt
• 2 cups all-purpose flour

Pastry Cream

• 1 3/4 cups milk
• 2 tsp vanilla extract
• 5 egg yolks
• 1/4 tsp kosher salt
• 1/2 cup granulated sugar
• 3 tbsp cornstarch

Topping

• Strawberries, washed and dried
• Blueberries, washed and dried
• 1 tbsp apricot jam
• 1/2 tsp water

Instructions

1. Make the Tart Dough: In a food processor, combine flour, powdered sugar, and salt. Add cold cubed butter and blend until pea-sized pieces form. If no food processor, cut butter into flour mixture by hand with cold hands. Add egg and vanilla extract, mixing until dough forms, avoiding overmixing. Wrap dough in plastic and chill for at least 1 hour.
2. Roll and Cut Dough: On a floured surface, roll dough into a rectangle. Using a cookie cutter or a bowl slightly larger than the tart pans, cut rounds of dough. Place each round into mini tart pans, pressing gently to fit. Trim excess dough and prick the bottom with a fork. Freeze for at least 20 minutes.
3. Bake Tart Shells: Preheat oven to 180°C (350°F). Bake tart shells for 15-20 minutes until lightly golden. Remove and cool on a rack.
4. Prepare Pastry Cream: Heat milk and vanilla extract in a saucepan over high heat until simmering; remove from heat. Set aside 1/4 cup milk. In a bowl, whisk sugar and cornstarch together. Add egg yolks and mix until smooth. Gradually whisk in reserved milk to temper yolks.
5. Cook Pastry Cream: Return milk mixture to low heat. Slowly whisk in egg yolk mixture continuously over medium-low heat until thickened, about 5-7 minutes, careful not to overheat or scramble eggs. Transfer to a bowl, cover tightly with plastic wrap, pressing onto the surface to prevent a skin, and refrigerate for several hours until chilled.
6. Assemble Tarts: Fill a piping bag fitted with a round tip with chilled pastry cream. Pipe cream into cooled tart shells evenly.
7. Add Fruit and Glaze: Top each filled tart with fresh strawberries and blueberries. For optional glaze, warm apricot jam and water, mix to combine, and brush over fruit for a shiny finish.

Notes

• Ensure butter and hands are cold when making dough to achieve flaky crust.
• Do not overmix dough to keep tart shells tender.
• Freezing tart shells before baking helps maintain shape and prevents shrinkage.
• Temper egg yolks carefully to avoid curdling in pastry cream.
• Cover pastry cream surface with plastic wrap to prevent skin formation while chilling.
• Prepare pastry cream a few hours ahead or the day before for best consistency.
• Any fresh berries or seasonal fruit can be used as toppings.
• The glaze is optional but adds a beautiful shine and subtle sweetness.

Keywords: Mini fruit tarts, pastry cream, tart shells, fresh berries, vanilla custard, bite-sized desserts