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Creamy mini fruit tarts topped with fresh fruit and creamy filling
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Creamy Mini Fruit Tarts

Delightful mini tarts filled with luscious vanilla cream and topped with fresh fruits, perfect for any occasion.
Prep Time30 minutes
Cook Time18 minutes
Total Time48 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: dessert, Fresh Fruit, Mini Fruit Tarts, Summer Treat
Servings: 12 tarts
Calories: 175kcal

Ingredients

Tart Dough

  • 1.5 cups all-purpose flour for that flaky and tender crust
  • 0.5 cups unsalted butter, cold and cubed providing richness and flavor
  • 0.25 cups powdered sugar giving just the right sweetness to the crust
  • 1 unit egg yolk enriching the dough
  • 1-2 tbsp cold water to bring the dough together
  • 1 pinch salt enhancing overall flavors

Vanilla Cream Filling

  • 1.5 cups whole milk the base for the luscious cream filling
  • 3 unit egg yolks for custard richness
  • 0.33 cups granulated sugar sweetening your cream
  • 2 tbsp cornstarch thickening the custard for the perfect consistency
  • 1 tsp vanilla extract adding aromatic flavor
  • 1 tbsp unsalted butter ensuring a silky finish

Toppings

  • 1 cups fresh mango cubes for colorful toppings
  • 1 cups strawberries for colorful toppings
  • 1 cups blueberries for colorful toppings
  • to taste unit mint leaves to garnish and add a refreshing touch

Instructions

Make the Tart Dough

  • In a bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt.
  • Add the cold, cubed unsalted butter and rub it with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
  • Stir in the egg yolk, adding just enough cold water to bring it together into a dough.
  • Wrap the dough in plastic wrap and chill for 30 minutes.

Bake the Tart Shells

  • Preheat your oven to 350°F (175°C).
  • Roll out the chilled dough and press it into mini tart pans.
  • Use a fork to prick the bottoms, allowing steam to escape as they bake.
  • Bake for 15-18 minutes or until they are lightly golden.
  • Let the tart shells cool completely on a wire rack.

Prepare the Vanilla Cream

  • In a saucepan, heat the whole milk over medium heat until it starts steaming.
  • In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth.
  • Gradually pour the hot milk into the egg mixture, whisking continuously.
  • Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens.
  • Remove from heat, stir in the vanilla extract and unsalted butter, then cool in the refrigerator.

Assemble the Tarts

  • Spoon or pipe the chilled vanilla cream into the cooled tart shells.
  • Top each tart with fresh cubes of mango, blueberries, and strawberries.
  • Garnish with mint leaves.

Serve or Chill

  • Serve the tarts immediately or chill them in the refrigerator for about 30 minutes.

Notes

Consider blind baking the tart shells for a crispier crust or using different fruits for variety.