Mini Fruit Custard Tarts

Crisp, buttery tart shells filled with smooth vanilla custard and crowned with a colorful medley of fresh fruit—Mini Fruit Custard Tarts are an elegant and refreshing dessert perfect for any time of year. With their vibrant appearance and delicate flavors, they make a beautiful addition to parties, brunches, or holiday tables.

Why You’ll Love This Recipe

These mini tarts are as delightful to look at as they are to eat. The homemade tart shells offer a tender crunch, while the vanilla custard provides a creamy, luscious contrast. Fresh fruits add natural sweetness and a burst of freshness, making these tarts light yet satisfying. They can be made ahead, customized with seasonal fruits, and enjoyed by both children and adults alike.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Tart Shells:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup powdered sugar
  • 1 egg yolk
  • 1–2 tablespoons cold water

For the Vanilla Custard:

  • 2 cups milk
  • 1/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter

For the Toppings:

  • 1/2 cup fresh cherries, halved and pitted
  • 1/2 cup fresh strawberries, halved
  • 1/2 cup fresh blueberries
  • 1/2 cup canned or fresh peach slices
  • Powdered sugar, for dusting

Directions

  1. Prepare the Tart Shells
    In a bowl, combine flour and powdered sugar. Cut in cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
    Add the egg yolk and 1–2 tablespoons of cold water, mixing just until a dough forms.
    Wrap the dough and chill in the refrigerator for 30 minutes.
    Roll out the chilled dough and press it into mini tart pans. Prick the bottom of each shell with a fork.
    Bake at 350°F (175°C) for 15–18 minutes or until golden brown. Allow to cool completely.
  2. Make the Vanilla Custard
    Heat milk in a saucepan over medium heat until just simmering.
    In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until the mixture is pale and smooth.
    Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
    Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens.
    Remove from heat, then stir in vanilla extract and butter. Let the custard cool completely.
  3. Assemble the Tarts
    Once the tart shells and custard are completely cooled, spoon or pipe the custard into each shell.
    Arrange the fresh fruits on top in decorative patterns.
    Dust lightly with powdered sugar just before serving.

Servings and timing

This recipe makes approximately 6–8 mini tarts, depending on the size of the tart pans.
Preparation time: 25 minutes
Chilling time: 30 minutes
Baking time: 18 minutes
Total time: About 1 hour 15 minutes

Variations

  • Fruit options: Use kiwi, raspberries, blackberries, or mango for seasonal or tropical flair.
  • Glaze finish: Brush fruit with a thin layer of warm apricot jam for a glossy finish.
  • Chocolate custard: Add melted dark chocolate to the custard for a rich variation.
  • Nut crust: Replace a portion of the flour with almond flour for added flavor.
  • Larger tart: Make one large tart using a standard tart pan and adjust baking time as needed.

storage/reheating

Store assembled tarts in the refrigerator for up to 2 days.
For best results, keep the tart shells and custard separate if preparing in advance, and assemble shortly before serving.
These tarts are best served chilled and do not require reheating.

FAQs

Can I make the tart shells ahead of time?

Yes, the baked shells can be stored in an airtight container at room temperature for up to 3 days.

Can I use store-bought tart shells?

Yes, ready-made tart shells are a convenient alternative for saving time.

How do I prevent the tart shells from getting soggy?

Ensure the custard and fruit are fully cooled before assembling, and assemble just before serving if possible.

Can I use custard powder instead of making it from scratch?

Yes, follow the package instructions for a quicker alternative.

What if I don’t have mini tart pans?

Use a muffin tin lined with parchment or silicone cups as a substitute.

Can I freeze these tarts?

Freezing is not recommended, as the custard and fruit may not retain their texture after thawing.

Can I use dairy-free ingredients?

Yes, use plant-based milk, butter, and a suitable egg substitute for a dairy-free version.

Is this custard the same as pastry cream?

It’s very similar—both are rich, egg-based custards, though pastry cream is often slightly thicker.

Can I add lemon zest to the custard?

Yes, adding lemon zest or a dash of citrus juice can brighten the flavor.

What can I serve these with?

These tarts pair well with tea, coffee, or a scoop of vanilla ice cream.

Conclusion

Mini Fruit Custard Tarts are a stunning and flavorful dessert that combines crisp pastry, velvety custard, and fresh seasonal fruit in every bite. Whether you’re hosting a special event or simply want a beautiful dessert to share, these tarts are sure to impress with their vibrant look and satisfying taste.

Print

Mini Fruit Custard Tarts

Crispy tart shells filled with silky vanilla custard and topped with juicy fresh fruits—an elegant and colorful dessert perfect for any season.

  • Author: Djihane
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes (plus chilling time)
  • Yield: 8 mini tarts 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

Scale
  • For the Tart Shells:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup powdered sugar
  • 1 egg yolk
  • 12 tablespoons cold water
  • For the Vanilla Custard:
  • 2 cups milk
  • 1/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter
  • For the Toppings:
  • 1/2 cup fresh cherries, halved and pitted
  • 1/2 cup fresh strawberries, halved
  • 1/2 cup fresh blueberries
  • 1/2 cup canned or fresh peach slices
  • Powdered sugar, for dusting

Instructions

  1. To make the tart shells, combine flour and powdered sugar in a bowl. Cut in the butter until the mixture is crumbly.
  2. Add egg yolk and cold water; mix until a dough forms. Chill for 30 minutes.
  3. Roll out the dough and press into mini tart pans. Prick with a fork and bake at 350°F (175°C) for 15–18 minutes, until golden. Let cool completely.
  4. To prepare the custard, heat milk in a saucepan until just simmering.
  5. In a separate bowl, whisk together sugar, cornstarch, and egg yolks until pale and smooth.
  6. Slowly pour the warm milk into the egg mixture, whisking constantly. Return the mixture to the saucepan.
  7. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla extract and butter. Let cool completely.
  8. Fill the cooled tart shells with custard and top with fresh fruits.
  9. Dust lightly with powdered sugar before serving.

Notes

  • You can make the tart shells and custard a day ahead for easy assembly.
  • Use seasonal fruits or any preferred combination for the topping.
  • Ensure custard is fully cooled before filling to prevent soggy tart shells.

Nutrition

  • Serving Size: 1 tart
  • Calories: 260
  • Sugar: 18g
  • Sodium: 45mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 95mg

Keywords: mini fruit custard tarts, vanilla custard tart, fresh fruit tart, elegant dessert

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