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Mini Fruit Tartlets with Vanilla Cream

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These bite-sized fruit tartlets are filled with silky vanilla pastry cream and topped with an assortment of fresh, vibrant fruits like kiwi, berries, mango, and strawberries. A delightful, colorful dessert perfect for entertaining, brunch spreads, or afternoon tea.

Ingredients

Scale
  • 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
  • 1 cup whole milk
  • 2 egg yolks
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Fresh fruit (kiwi, blueberries, raspberries, mango, strawberries)
  • Optional: apricot jam for glaze

Instructions

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

Notes

  • You can make the tart shells and pastry cream a day ahead and assemble just before serving.
  • Use seasonal or your favorite fruits to customize.
  • If the pastry cream becomes too thick while cooling, whisk it lightly to smooth it out.

Nutrition

Keywords: mini fruit tartlets, vanilla pastry cream, fresh fruit dessert, tea party dessert, brunch sweets

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