Mini Fruit Tarts with Creamy Italian Pastry Filling Recipe

Grace Mueller Avatar
By:
Grace Mueller
Published:
mini fruit tarts 2.png
Jump to Recipe·Leave a Review

Benefits and Advantages of Mini Fruit Tarts

Mini fruit tarts are a delightful treat combining convenience, nutrition, and beauty in tiny, flavorful packages. Their bite-sized nature makes them perfect for snacking, sharing at picnics, potlucks, and gatherings where guests appreciate handheld desserts. Unlike larger desserts, mini tarts help with portion control, which is beneficial for those mindful of balanced eating.

A standout benefit is their attractive presentation. Topped with fresh, vibrant fruit slices, these tarts instantly brighten any dessert table. The buttery shortbread-like crust provides a crisp, tender contrast to the smooth, creamy custard filling inside, enhancing the tasting experience.

From a nutritional standpoint, mini fruit tarts offer natural vitamins, antioxidants, and fiber from fresh fruits, contributing positively to overall health. They are versatile enough to cater to specific dietary preferences – from gluten-free crusts to low-sugar fillings – without sacrificing taste or texture.

“Mini fruit tarts marry taste, nutrition, and adaptability, making them a favorite for health-conscious dessert lovers and casual bakers alike.”

The combination of a sandy, pliable dough, luscious custard, and fresh fruits offers endless customization opportunities. This makes mini fruit tarts a reliable crowd-pleaser suitable for various occasions and palates.

Jump to:

Essential Ingredients for Mini Fruit Tarts

Preparing classic mini fruit tarts requires specific ingredients that work in harmony to produce the perfect balance of texture and flavor.

  • 1 ½ cups plus 1 tablespoon (about 190 grams) all-purpose flour
  • ½ teaspoon salt
  • ½ cup plus 1 tablespoon (about 110 grams) powdered sugar or granulated sugar
  • 8 tablespoons (1 stick or 113 grams) unsalted butter, cold or room temperature
  • 2 egg yolks
  • ½ teaspoon vanilla extract
  • 1 tablespoon (15 ml) heavy cream or whole milk
  • 4 egg yolks (for custard filling)
  • 5 ½ tablespoons (about 70 grams) granulated sugar (for custard)
  • 2 tablespoons plus 2 teaspoons (about 20 grams) all-purpose flour (for custard)
  • 2 tablespoons plus 2 teaspoons (about 20 grams) cornstarch (for custard)
  • 13.28 ounces (about 390 ml) whole milk
  • 1 teaspoon vanilla extract (for custard)
  • Assorted fresh sliced fruits: strawberries, blackberries, kiwi, blueberries, raspberries
  • 2 tablespoons (30 grams) apricot jelly or preserves
  • 1 ½ tablespoons (22 ml) water

Ingredient Roles in Mini Fruit Tarts

IngredientPurpose
All-purpose flourForms the crust’s sandy, pliable base
ButterProvides richness and tenderness to the crust
Egg yolksBind the dough and enrich the custard
Vanilla extractEnhances aroma and flavor in crust and custard
Granulated sugar and powdered sugarSweeten both crust and custard, aiding caramelization
Pastry cream ingredientsCreate creamy, smooth filling that balances fruit tartness
Fresh fruitsAdd natural sweetness, vitamins, and vibrant color
Apricot jelly and waterForm a glossy glaze to finish and preserve fruit freshness
mini fruit tarts

Dietary Substitutions to Customize Your Mini Fruit Tarts

Mini fruit tarts are highly customizable, allowing you to adapt ingredients for various dietary needs without compromising taste or appearance.

Gluten-Free Options

Swap all-purpose flour with a gluten-free flour blend or almond flour to maintain the crust’s crispness and sandy texture. Be aware that baking times may vary slightly.

Vegan and Dairy-Free Adjustments

Replace unsalted butter with vegan butter or coconut oil. Use flaxseed or chia seed eggs as a substitute for egg yolks to replicate binding ability. For the custard, substitute dairy milk with coconut cream or other plant-based milks to create a creamy vegan filling.

Reducing Sugar and Fat

For a low-sugar version, choose natural sweeteners like stevia or monk fruit sweetener instead of powdered or granulated sugar. Use light creams or plant-based low-fat alternatives to reduce fat content while maintaining creaminess.

Nut Allergies

Avoid almond flour in crusts if nuts are problematic. Substitute with oat or coconut flour, which still provide a pleasing texture and are nut allergy-friendly.

Summary of Useful Substitutions

  • Gluten-free: Gluten-free flour blends, almond flour
  • Vegan: Vegan butter, flax or chia egg, coconut cream
  • Low sugar: Stevia, monk fruit sweetener
  • Nut-free: Oat flour, coconut flour

These substitutions ensure your mini fruit tarts can be enjoyed by everyone while retaining their signature crisp crust, creamy filling, and fresh fruit appeal.

How to Prepare the Perfect Mini Fruit Tarts: Step-by-Step Guide

First Step: Preheat your oven to 350°F (175°C). Lightly grease a mini tart pan or use silicone molds for easy removal, suitable for both traditional and gluten-free crusts.

Second Step: In a mixing bowl, whisk together 1 ½ cups plus 1 tablespoon (190 grams) all-purpose flour, ½ teaspoon salt, and ½ cup plus 1 tablespoon (110 grams) powdered sugar. Cut in 8 tablespoons (113 grams) cold or room-temperature unsalted butter using your fingertips or a food processor until the mixture looks like coarse crumbs.

Third Step: Add 2 egg yolks and ½ teaspoon vanilla extract along with 1 tablespoon (15 ml) heavy cream or whole milk. Gently mix until the dough forms a sandy yet pliable texture. Wrap in plastic wrap and chill for at least 30 minutes to improve handling and texture.

Fourth Step: Roll out chilled dough on a lightly floured surface to about 1/8 inch thickness. Use a small cookie cutter or glass to cut circles slightly larger than your tart molds. Press dough into the molds, trimming excess, and prick bases with a fork to prevent puffing during baking.

Fifth Step: Freeze the tart shells for 30-60 minutes to reduce shrinkage. Bake in the preheated oven for 12-16 minutes until golden brown and firm, gently pressing down any rising centers if needed. Allow the shells to cool completely.

Sixth Step: Prepare the custard filling by whisking together 4 egg yolks, 5 ½ tablespoons (70 grams) granulated sugar, 2 tablespoons plus 2 teaspoons (20 grams) all-purpose flour, and 2 tablespoons plus 2 teaspoons (20 grams) cornstarch. Gradually whisk in 13.28 ounces (390 ml) warm whole milk infused with 1 teaspoon vanilla extract (add lemon zest if desired). Cook over medium heat, stirring constantly until the custard thickens like pudding. Cover with plastic wrap touching the surface and chill completely.

Seventh Step: Brush cooled tart shells lightly with apricot jelly mixed with water (2 tablespoons apricot jelly to 1 ½ tablespoons water) to create a moisture barrier. Fill shells about three-quarters full with chilled custard.

Eighth Step: Arrange an assortment of fresh fruit slices such as strawberries, blackberries, kiwi, blueberries, and raspberries on top. Use the remaining apricot glaze to brush over fruit for a shiny finish. Chill for 15-20 minutes or serve at room temperature.

mini fruit tarts

Mastering Mini Fruit Tarts: Advanced Tips and Variations

For a flakier crust, prepare the dough a day in advance and refrigerate overnight. This resting time allows moisture absorption and improves texture. Adding finely ground nuts like almonds or a pinch of warm spices such as cinnamon or cardamom to the dough can introduce subtle layers of flavor.

Try varying the custard by blending in mascarpone cheese or substituting with whipped coconut cream for a dairy-free alternative that adds richness and fluffiness. For extra freshness, incorporate lemon or orange zest into the custard filling.

Fruit topping variations are endless: use roasted stone fruits for a warm caramelized effect or seasonal berries for color and brightness. Brushing the fruit with apricot jam or raw honey not only adds gloss but helps preserve freshness during serving.

For vegan adaptations, cashew cream infused with a splash of vanilla or citrus extract makes a luscious substitute for traditional custard. Gluten-free crusts benefit from almond meal or oat flour blends, balancing taste and texture.

Experimenting with dough rest times, flavored fillings, and seasonal fruits lets you personalize your mini fruit tarts to suit any occasion or dietary need.

How to Store Mini Fruit Tarts: Best Practices

Store pre-assembled mini fruit tarts in an airtight container in the refrigerator to keep the crust crisp and flavors fresh. Consume within 2-3 days for best taste and texture.

For longer storage, bake and freeze the tart shells separately. Wrap them tightly with plastic wrap and foil to prevent freezer burn. Thaw shells at room temperature and fill with fresh cream and fruit just before serving to avoid sogginess.

Avoid freezing filled tarts as moisture from fruit and custard deteriorates their texture and crunch.

If tart shells lose crispness after storage, reheat them briefly in a 300°F (150°C) oven for 5-7 minutes before assembling and serving.

Nutritional Value of Mini Fruit Tarts

Mini fruit tarts provide a balanced treat, typically containing 194-524 calories depending on size and filling richness.

NutrientApproximate Amount per Serving
Calories194–524 kcal
Fat8–23.5 g (saturated fat 5–13.3 g)
Cholesterol65–245 mg
Sodium17–139 mg
Carbohydrates27–68 g (sugars 12–31 g)
Protein4–9.4 g
Fiber1–1.2 g
Vitamin A296–870 IU
Vitamin C0.6–11 mg
Calcium45–104 mg
Iron1–2.4 mg

The butter base contributes healthy fats; fresh fruits add fiber, antioxidants, and vitamins supporting immune health. Custard fillings provide protein and calcium, with options to substitute dairy or sugar for customized nutritional goals.

mini fruit tarts

FAQs: Frequently Asked Questions About Mini Fruit Tarts

What’s the easiest way to prevent mini fruit tart shells from puffing up while baking?

To stop tart shells from puffing during baking, prick the bottom of each shell several times with a fork before placing them in the oven. Alternatively, press a clean, oven-safe weight such as a measuring cup into the center of each shell or use parchment paper filled with dry beans for blind baking. These methods keep the crust flat and maintain an even surface for filling.

How do I keep mini fruit tarts from getting soggy?

To avoid sogginess, brush the baked tart shells lightly with warm apricot jam or preserves before adding the custard filling. This creates a moisture barrier that prevents the filling from soaking into the crust. Using a crisp tart dough recipe and assembling the tarts shortly before serving also helps keep the shells firm.

Can I use a regular muffin tin if I don’t have mini tart pans?

Yes, you can use a muffin tin as a substitute for mini tart pans. Simply cut pastry dough into circles slightly larger than the muffin wells and gently press them in. Lightly grease the tin before lining it with dough to prevent sticking. Adjust the dough thickness and trimming to fit the pan shape.

What fruits work best for topping mini fruit tarts?

Fresh berries like strawberries, blueberries, and raspberries work well because they hold their shape and add vibrant color. Other good choices include sliced kiwi, peaches, or citrus segments. Avoid frozen fruit for toppings, as thawing releases excess juice that can make tarts soggy.

How do I remove mini tart shells from the baking pan without breaking them?

To easily remove tart shells, run a small offset spatula around the edges to loosen them. For added ease, place a strip of parchment paper in each pan well before filling it with dough. After baking and cooling, gently lift the shells out with the parchment “handles” to prevent cracking.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
mini fruit tarts 2.png

Mini Fruit Tarts with Creamy Italian Pastry Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

🍓 Perfect for any occasion, these mini tarts offer a delightful blend of a crisp crust and creamy filling.

  • Total Time: 2 hours to 2 hours 30 minutes
  • Yield: Varies based on size of tart molds, approximately 12-24 tarts

Ingredients

All-purpose flour: 1 ½ cups plus 1 tablespoon (about 190 grams)
Salt: ½ teaspoon
Powdered sugar or granulated sugar: ½ cup plus 1 tablespoon (about 110 grams)
Unsalted butter: 8 tablespoons (1 stick or 113 grams), cold or room temperature depending on technique
Egg yolks: 2
Vanilla extract: ½ teaspoon
Heavy cream or whole milk: 1 tablespoon (15 ml)
Egg yolks: 4
Granulated sugar: 5 ½ tablespoons (about 70 grams)
All-purpose flour: 2 tablespoons plus 2 teaspoons (about 20 grams)
Cornstarch: 2 tablespoons plus 2 teaspoons (about 20 grams)
Whole milk: 13.28 ounces (about 390 ml)
Vanilla extract: 1 teaspoon
Assorted fresh sliced fruits (commonly strawberries, blackberries, kiwi, blueberries, raspberries)
Apricot jelly or preserves: 2 tablespoons (30 grams)
Water: 1 ½ tablespoons (22 ml)

Instructions

1. For the dough, combine flour, salt, and sugar, then cut in cold butter until it resembles coarse crumbs. Add egg yolks, vanilla, and cream to form a sandy dough. Chill the dough and press it into tart molds. Prick the bases and freeze the shells for 30-60 minutes. Bake at 350°F to 375°F (175°C to 190°C) for 12-16 minutes.
2. For the custard, whisk egg yolks and sugar. Gradually add sifted flour and cornstarch. Slowly whisk in warm milk infused with vanilla. Cook over medium heat, whisking, until thick. Cool with plastic wrap touching the surface.
3. To assemble, brush baked shells with apricot glaze and fill with chilled custard. Arrange fruit on top and brush with glaze. Refrigerate for 15-20 minutes before serving.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🍮 Use a stand mixer for the dough for even mixing; add liquids gradually.
🕒 Chill and freeze dough to prevent shrinkage during baking.
🥄 Prick tart shells and press down puffed centers to ensure a flat surface.

  • Author: Brandi Oshea
  • Prep Time: 30-60 minutes
  • Baking/Chilling: 1 hour 12 minutes
  • Cook Time: 12-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: Varies based on size of tart molds
  • Calories: 194-524 kcal
  • Sugar: 12-31 g
  • Sodium: 17-139 mg
  • Fat: 8-23.5 g
  • Saturated Fat: 5-13.3 g
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: 27-68 g
  • Fiber: 1-1.2 g
  • Protein: 4-9.4 g
  • Cholesterol: 65-245 mg

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Next Recipe

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star