Go Back
Mini Fruit Tarts With Pastry Cream

Mini Fruit Tarts With Pastry Cream

These mini fruit tarts with pastry cream feature crisp, buttery shells filled with rich vanilla custard and topped with fresh, colorful fruit. They're perfect for gatherings or special occasions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 mini tarts
Course: Dessert
Cuisine: French-inspired
Calories: 270
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 1/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 tsp salt
  • 1/2 cup cold unsalted butter cubed
  • 1 egg yolk
  • 2 tbsp heavy cream
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tbsp vanilla extract
  • Fresh fruit (berries, kiwi, etc.) for topping
  • 2 tbsp apricot jam (optional, for glaze)
  • 1 tbsp water (for glaze)

Equipment

  • food processor
  • mini tart pans
  • Saucepan
  • Piping bag

Method
 

Instructions
  1. Combine flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until crumbly.
  2. Add egg yolk and cream, blending just until dough comes together. Shape into a disc, wrap, and chill for 30 minutes.
  3. Preheat oven to 180°C (350°F). Roll out the dough and press into mini tart pans. Prick bottoms with a fork.
  4. Place tart pans on a baking sheet and bake for 10-12 minutes or until edges are lightly golden. Let cool completely.
  5. To make pastry cream, heat milk in a saucepan until steaming. In a bowl, whisk sugar, cornstarch, and egg yolks until smooth.
  6. Gradually pour hot milk into the egg mixture, whisking constantly. Return to saucepan and cook over medium heat, stirring, until thickened.
  7. Remove from heat and mix in butter and vanilla. Pour into a bowl, press plastic wrap directly on the surface, and chill.
  8. Once tart shells and cream are cool, spoon or pipe cream into shells.
  9. Top with sliced fresh fruit, arranging as desired.
  10. If glazing, warm apricot jam with water and brush gently over the fruit for shine.