Mini Fruit Tarts
Deliciously flaky mini fruit tarts filled with creamy pastry cream and topped with fresh seasonal fruits, perfect for any occasion.
Ingredients
For the Tart Dough
- 8 tbsp unsalted butter Salted butter can be used, omit additional salt.
- ½ cup granulated sugar Choose fine sugar for smoother texture.
- ⅛ tsp salt Omit if using salted butter.
- 1 large egg
- 250 g all-purpose flour About 2 cups, spooned and leveled.
For the Pastry Cream
- 2 cups whole milk
- 1 tsp vanilla extract or vanilla bean paste Real vanilla elevates flavor.
- pinch salt
- 5 large egg yolks
- 3 1/2 tbsp cornstarch
- ½ cup granulated sugar
- 2 tbsp unsalted or salted butter (optional)
For Topping
- to taste Strawberries, blueberries, kiwi, peaches, etc. Use seasonal fruits.
Instructions
Prepare the Tart Dough
- Cream the unsalted butter and sugar together until light and fluffy.
- Add the egg and mix until smooth, then gradually blend in the flour and salt until a dough forms.
- Wrap the dough in cling film and chill in the fridge for about 30 minutes.
Make the Pastry Cream
- In a saucepan, gently heat the milk, vanilla, and a pinch of salt.
- In a separate bowl, whisk egg yolks with cornstarch and sugar.
- Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the pan, stirring over medium heat until it thickens.
Bake the Tart Shells
- Preheat your oven to 375°F.
- Roll out the chilled dough and press it into your greased muffin tin, creating little crusts.
- Bake for about 15 minutes or until golden, letting them cool completely before filling.
Assemble the Mini Fruit Tarts
- Once your tart shells are cool and your pastry cream is ready, spoon the cream into each shell.
- Top generously with your choice of colorful fruit.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Add fruits just before serving to prevent sogginess. For freezing, store baked tart shells separately.