These elegant mini fruit tartlets feature a crisp, buttery shell filled with smooth vanilla pastry cream and adorned with colorful, fresh fruits like kiwi, mango, strawberries, and berries. Perfectly portioned for individual servings, they’re a visually stunning and delicious dessert ideal for parties, brunch tables, or afternoon tea.

Why You’ll Love This Recipe

Mini fruit tartlets are the ideal balance of texture and flavor—crisp tart shells, creamy vanilla filling, and the natural sweetness of seasonal fruits. They look impressive but are surprisingly straightforward to make. Whether you’re preparing for a formal gathering or want to elevate a simple celebration, these tartlets bring beauty and delight to any table.

ingredients

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

For the tart shells:

• All-purpose flour
• Unsalted butter (cold and cubed)
• Powdered sugar
• Egg yolk
• Cold water

For the vanilla cream filling:

• Whole milk
• Egg yolks
• Sugar
• Cornstarch
• Vanilla extract
• Salt

For the toppings:

• Fresh fruit (such as kiwi, blueberries, raspberries, mango, strawberries)
• Optional: apricot jam for glazing

directions

1. In a food processor, pulse the flour, butter, and powdered sugar until the mixture resembles coarse crumbs.
2. Add the egg yolk and 1–2 tablespoons cold water, pulsing just until a dough forms.
3. Press the dough into mini tart pans and prick the bottoms with a fork. Chill in the refrigerator for 30 minutes.
4. Preheat the oven to 350°F (175°C).
5. Bake the chilled tart shells for 15–18 minutes or until lightly golden. Let them cool completely in the pans.
6. In a saucepan, whisk together milk, sugar, egg yolks, cornstarch, salt, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens (about 5–7 minutes).
7. Remove from heat and allow the pastry cream to cool completely.
8. Spoon the cooled vanilla cream into each tart shell.
9. Arrange slices of fresh fruit decoratively on top of the cream.
10. If desired, warm apricot jam slightly and brush a light layer over the fruit to give it a glossy finish.
11. Chill the tartlets until ready to serve.

Servings and timing

Servings: 8–10 tartlets
Prep time: 45 minutes (including chilling)
Cook time: 15–18 minutes
Total time: About 1 hour 15 minutes

Variations

• Chocolate Base: Add 1 tablespoon of cocoa powder to the tart dough for a chocolate variation.
• Citrus Cream: Use lemon or orange zest in the cream for a citrus twist.
• Nut Crust: Replace some flour with almond meal for added flavor and texture.
• Dairy-Free: Use plant-based milk and dairy-free butter alternatives for a vegan version.
• Tropical Tarts: Focus on tropical fruits like pineapple, passionfruit, and papaya for an exotic flair.

storage/reheating

Store the assembled tartlets in an airtight container in the refrigerator for up to 2 days. For best texture, serve them within 24 hours to maintain the crispness of the shells. The tart shells and pastry cream can be prepared separately in advance and stored for up to 3 days before assembly. These tartlets are served cold and do not require reheating.

FAQs

Can I make the tart dough in advance?

Yes, the dough can be made up to 2 days ahead and kept refrigerated. You can also freeze it for longer storage.

What fruits work best for these tartlets?

Any fresh, firm fruit that holds its shape well works, such as berries, kiwi, mango, or grapes.

Can I use store-bought tart shells?

Yes, pre-baked tartlet shells can be used to save time. Just fill and decorate as instructed.

How do I prevent the crust from getting soggy?

Make sure the shells are fully cooled before adding the cream. You can also brush the inside with melted chocolate to create a barrier.

Can I use custard instead of pastry cream?

Yes, custard or even a stabilized whipped cream can work as a substitute filling.

What size tart pans should I use?

Mini tart pans (about 3 inches in diameter) are ideal, but you can adjust based on your preference.

Can I freeze the tartlets?

It’s best not to freeze assembled tartlets as the fruit and cream may separate upon thawing. Freeze only the baked shells if needed.

Is apricot jam necessary for the glaze?

It’s optional, but it adds a beautiful sheen and helps preserve the fruit’s appearance.

Can I use low-fat milk in the pastry cream?

Yes, though whole milk provides the creamiest texture. Low-fat versions will be slightly less rich.

Are these tartlets suitable for kids?

Yes, they’re bite-sized and made with fresh fruit, making them a delightful treat for children.

Conclusion

Mini fruit tartlets with vanilla cream are a charming and flavorful dessert that’s as fun to make as it is to eat. With a delicate balance of textures, vibrant colors, and a customizable array of fruits, they’re an excellent choice for elegant entertaining or a special treat at home. Prepare ahead, get creative with toppings, and enjoy a beautiful dessert that pleases every palate.

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