There’s something timeless about mini fruit tarts. Their delicate beauty, rich flavor, and charming size make them a favorite at every celebration—from afternoon teas to baby showers, or even quiet weekends when you crave something sweet but not too heavy. Growing up, my mother would bring out her vintage tart pans just as spring began to whisper through the air. We’d visit the local farmer’s market, baskets in hand, picking out the ripest berries we could find—strawberries bursting with juice, blueberries like little sapphires, and sometimes even sliced kiwis or mandarins for a pop of color.
These mini fruit tarts with pastry cream are more than just dessert. They’re a sweet nod to tradition, a recipe passed through family hands with each generation adding its own twist. The buttery shortcrust base is delicate and crisp, cradling a luscious vanilla pastry cream that feels as comforting as a warm hug. Topped with glistening fruit and a light apricot glaze, each tart is a little work of art—and they taste just as good as they look.
Perfect for spring gatherings, bridal showers, or when you want to impress guests without spending all day in the kitchen, these mini tarts bring sophistication with minimal fuss. They’re beautiful, yes, but also incredibly personal, carrying the essence of memories baked into each bite.
Why You’ll Love This Recipe:
- Visually stunning and customizable — top with your favorite seasonal fruits.
- Easy-to-make pastry cream — silky smooth and deeply flavorful with real vanilla.
- Make-ahead friendly — both crust and cream can be prepped in advance.
- Crisp and creamy texture combo — the contrast is pure magic.
- Elegant enough for entertaining, simple enough for everyday indulgence.
Mini Fruit Tarts with Pastry Cream
Description
There’s something timeless about mini fruit tarts. Their delicate beauty, rich flavor, and charming size make them a favorite at every celebration—from afternoon teas to baby showers, or even quiet weekends when you crave something sweet but not too heavy. Growing up, my mother would bring out her vintage tart pans just as spring began to whisper through the air. We’d visit the local farmer’s market, baskets in hand, picking out the ripest berries we could find—strawberries bursting with juice, blueberries like little sapphires, and sometimes even sliced kiwis or mandarins for a pop of color.
These mini fruit tarts with pastry cream are more than just dessert. They’re a sweet nod to tradition, a recipe passed through family hands with each generation adding its own twist. The buttery shortcrust base is delicate and crisp, cradling a luscious vanilla pastry cream that feels as comforting as a warm hug. Topped with glistening fruit and a light apricot glaze, each tart is a little work of art—and they taste just as good as they look.
Perfect for spring gatherings, bridal showers, or when you want to impress guests without spending all day in the kitchen, these mini tarts bring sophistication with minimal fuss. They’re beautiful, yes, but also incredibly personal, carrying the essence of memories baked into each bite.
Ingredients
- For the tart crust:
-
½ cup unsalted butter (cold and cubed)
-
1 egg
-
½ cup powdered sugar
-
¼ tsp kosher salt
-
2 cups all-purpose flour
- For the vanilla pastry cream:
-
1¾ cups whole milk
-
5 egg yolks
-
½ cup granulated sugar
-
3 tbsp cornstarch
-
2 tsp vanilla extract
-
¼ tsp kosher salt
- For the fruit topping:
-
Fresh strawberries (halved or sliced)
-
Fresh blueberries
-
Optional: raspberries, blackberries, kiwi slices, mandarin segments
- For the glaze:
-
1 tbsp apricot jam
-
½ tsp water
Instructions
1. Make the tart crust
Start by preparing the crust. In a food processor or mixing bowl, combine flour, powdered sugar, and salt. Add the cold, cubed butter and pulse or cut in with a pastry cutter until the mixture resembles coarse crumbs. Add the egg and pulse again just until the dough comes together. Don’t overmix. Turn the dough onto a lightly floured surface, press it into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. Roll and bake the tart shells
Preheat your oven to 350°F (175°C). On a floured surface, roll out the chilled dough to about ⅛ inch thickness. Cut rounds slightly larger than your mini tart pans or muffin tins and gently press into each mold. Trim excess dough. Prick the bottoms with a fork and chill again for 10 minutes to help prevent shrinking. Bake for 15–20 minutes, or until lightly golden. Allow to cool completely.
3. Prepare the pastry cream
In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale and thick. Meanwhile, heat the milk in a saucepan until steaming (not boiling). Slowly pour the hot milk into the yolk mixture, whisking constantly to temper the eggs. Pour everything back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and bubbles. Remove from heat, stir in vanilla extract, and transfer to a bowl. Cover with plastic wrap (touching the surface to prevent a skin) and refrigerate until chilled.
4. Assemble the tarts
Once the tart shells and pastry cream are fully cooled, spoon or pipe the cream into each crust. Smooth the tops with a spatula or back of a spoon. Arrange the fresh fruit beautifully on top.
5. Glaze for shine
Warm the apricot jam with water in a small saucepan or microwave until it becomes liquid. Strain if desired, then gently brush the glaze over the fruit. This adds a gorgeous sheen and helps preserve freshness.
6. Serve and enjoy
These are best enjoyed the day they’re assembled for optimal texture, though they hold up beautifully in the fridge for a few days.
Notes
-
You can freeze the unfilled tart shells for up to 2 months.
-
Pastry cream will keep in the fridge for up to 3 days.
-
Glazing is optional but highly recommended for presentation and preservation.
INGREDIENTS YOU’LL NEED:
For the tart crust:
- ½ cup unsalted butter (cold and cubed)
- 1 egg
- ½ cup powdered sugar
- ¼ tsp kosher salt
- 2 cups all-purpose flour
For the vanilla pastry cream:
- 1¾ cups whole milk
- 5 egg yolks
- ½ cup granulated sugar
- 3 tbsp cornstarch
- 2 tsp vanilla extract
- ¼ tsp kosher salt
For the fruit topping:
- Fresh strawberries (halved or sliced)
- Fresh blueberries
- Optional: raspberries, blackberries, kiwi slices, mandarin segments
For the glaze:
- 1 tbsp apricot jam
- ½ tsp water
How to Make Mini Fruit Tarts with Pastry Cream
STEP-BY-STEP INSTRUCTIONS:
1. Make the tart crust
Start by preparing the crust. In a food processor or mixing bowl, combine flour, powdered sugar, and salt. Add the cold, cubed butter and pulse or cut in with a pastry cutter until the mixture resembles coarse crumbs. Add the egg and pulse again just until the dough comes together. Don’t overmix. Turn the dough onto a lightly floured surface, press it into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. Roll and bake the tart shells
Preheat your oven to 350°F (175°C). On a floured surface, roll out the chilled dough to about ⅛ inch thickness. Cut rounds slightly larger than your mini tart pans or muffin tins and gently press into each mold. Trim excess dough. Prick the bottoms with a fork and chill again for 10 minutes to help prevent shrinking. Bake for 15–20 minutes, or until lightly golden. Allow to cool completely.
3. Prepare the pastry cream
In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale and thick. Meanwhile, heat the milk in a saucepan until steaming (not boiling). Slowly pour the hot milk into the yolk mixture, whisking constantly to temper the eggs. Pour everything back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and bubbles. Remove from heat, stir in vanilla extract, and transfer to a bowl. Cover with plastic wrap (touching the surface to prevent a skin) and refrigerate until chilled.
4. Assemble the tarts
Once the tart shells and pastry cream are fully cooled, spoon or pipe the cream into each crust. Smooth the tops with a spatula or back of a spoon. Arrange the fresh fruit beautifully on top.
5. Glaze for shine
Warm the apricot jam with water in a small saucepan or microwave until it becomes liquid. Strain if desired, then gently brush the glaze over the fruit. This adds a gorgeous sheen and helps preserve freshness.
6. Serve and enjoy
These are best enjoyed the day they’re assembled for optimal texture, though they hold up beautifully in the fridge for a few days.
HELPFUL TIPS:
- Use tart pans with removable bottoms for easier release.
- Chill everything well—this keeps the tart shells crisp and the cream set.
- Experiment with seasonal fruit to match the occasion.
- Use a small offset spatula to neatly spread pastry cream.
- Don’t skip the glaze—it adds both beauty and a professional touch.
DETAILS:
- Prep Time: 1 hour (includes chilling)
- Cook Time: 20 minutes
- Total Time: 2 hours
- Yield: 8–10 mini tarts
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
NOTES:
- You can freeze the unfilled tart shells for up to 2 months.
- Pastry cream will keep in the fridge for up to 3 days.
- Glazing is optional but highly recommended for presentation and preservation.
NUTRITIONAL INFORMATION:
Approximate per tart:
360 calories | 18g fat | 40g carbs | 5g protein
FREQUENTLY ASKED QUESTIONS:
Can I make these ahead?
Yes! Bake the shells and make the pastry cream up to 2 days in advance. Assemble with fruit the day of serving.
What other fruits work well?
Any firm, ripe fruit works beautifully—try peaches, grapes, figs, or even tropical fruit like mango.
Can I use pre-made tart shells or custard?
You can, though making it from scratch offers better flavor and texture.
STORAGE INSTRUCTIONS:
Store fully assembled mini fruit tarts in an airtight container in the refrigerator for up to 3 days. The crust may soften slightly, but they’ll remain delicious.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Kiwi Lime Tarts: A Zesty Summer Delight with a Buttery Crunch
- There’s Something Magical About These Breakfast Fruit Tarts
- Small Batch Vegan Boston Cream Pie Cupcakes
- Mini Peach and Cream Cheese Tarts
Conclusion
There’s a reason mini fruit tarts have remained a classic through the years. Their simple elegance, vibrant colors, and combination of textures make them a standout dessert for any occasion. Whether you’re channeling the charm of an old-world patisserie or simply treating yourself to something sweet on a Sunday afternoon, these mini fruit tarts with pastry cream are a joyful, memorable addition to your recipe box.