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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.

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

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