Mini Fruit Tarts with Custard Filling

Mini Fruit Tarts with Custard Filling are delightful little treats that perfectly balance buttery, flaky tart shells with silky vanilla custard and fresh, juicy fruits. Each bite offers a burst of flavor — crisp pastry, creamy filling, and the natural sweetness of seasonal fruits.

These tarts look absolutely stunning on any dessert table and are surprisingly simple to make. They’re elegant enough for weddings or tea parties but easy enough for a weekend dessert at home.

Why I Love This Recipe

I love this recipe because it’s a celebration of color, flavor, and texture. The buttery tart shells are crisp yet tender, the custard is luxuriously smooth, and the fruits add a refreshing, vibrant finish. It’s a dessert that feels light but indulgent, comforting yet sophisticated.

What truly makes these tarts special is their versatility — you can top them with whatever fruits are in season, making them beautiful all year round.

Why It’s a Must-Try Dish

• Visually stunning — perfect for parties and celebrations.
• Customizable — use your favorite fruits or fillings.
• Easy to make ahead — components can be prepped in advance.
• Light and refreshing — ideal after a heavy meal.
• Great balance of flavor and texture — buttery, creamy, and fruity.

These mini fruit tarts are the epitome of elegance made simple — once you make them, you’ll keep coming back!

Preparation and Cooking Time

• Preparation Time: 30 minutes
• Cooking/Baking Time: 20 minutes
• Cooling and Assembly Time: 30 minutes
• Total Time: 1 hour 20 minutes

Servings and Calories

• Servings: 12 mini tarts
• Calories: Approximately 190 kcal per tart

Cuisine and Course

• Cuisine: French-inspired / European
• Course: Dessert / Pastry

Ingredients

For the Tart Shells:

• 1 ¼ cups (160 g) all-purpose flour
• ½ cup (115 g) unsalted butter, cold and cubed
• ¼ cup (50 g) powdered sugar
• 1 large egg yolk
• 1–2 tablespoons cold water (as needed)
• Pinch of salt

For the Custard Filling (Pastry Cream):

• 2 cups (480 ml) whole milk
• 4 large egg yolks
• ½ cup (100 g) granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon unsalted butter
• 1 teaspoon pure vanilla extract
• Pinch of salt

For the Toppings:

• Assorted fresh fruits (washed and sliced):
  • Strawberries
  • Blueberries
  • Kiwi
  • Mango
  • Raspberries
  • Grapes
• Optional: Mint leaves for garnish

For the Glaze (Optional but Recommended):

• 2 tablespoons apricot jam or jelly
• 1 tablespoon warm water

Simple Cooking Directions

1. Prepare the tart dough and chill it.
2. Roll out, cut, and bake in mini tart pans until golden.
3. Make the custard filling and let it cool.
4. Fill tart shells with custard and top with fresh fruits.
5. Brush with glaze and chill before serving.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Tart Dough

1. In a food processor, combine flour, powdered sugar, and salt.
2. Add cold butter cubes and pulse until mixture resembles coarse crumbs.
3. Add egg yolk and 1 tablespoon of cold water; pulse again until dough just comes together.
4. Form into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

Step 2: Bake the Tart Shells

1. Preheat oven to 180°C (350°F).
2. Roll out chilled dough to about ⅛ inch (3 mm) thick.
3. Cut into circles and press into mini tart pans or a mini muffin tin.
4. Prick the base with a fork.
5. Line with parchment and add baking weights or beans.
6. Bake for 10–12 minutes, remove weights, and bake another 5–8 minutes until golden.
7. Let cool completely before filling.

Step 3: Prepare the Custard Filling

1. In a saucepan, heat milk until just steaming (do not boil).
2. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth.
3. Gradually whisk the hot milk into the yolk mixture.
4. Return to the saucepan and cook over medium heat, stirring constantly, until thickened (about 3–5 minutes).
5. Remove from heat, add butter and vanilla, and mix until smooth.
6. Pour into a bowl, cover with plastic wrap (touching the surface), and chill until cold.

Step 4: Assemble the Mini Fruit Tarts

1. Spoon or pipe the cooled custard into the baked tart shells.
2. Arrange sliced fruits artistically on top of each tart.
3. For a glossy finish, gently heat apricot jam with water and brush over fruits.

Step 5: Chill and Serve

Refrigerate the tarts for at least 30 minutes before serving. This helps the custard firm up and enhances the flavor.

How to Serve

• Serve chilled on a dessert platter or tiered stand.
• Dust the tart edges with a light sprinkle of powdered sugar for elegance.
• Pair with tea, coffee, or champagne for an exquisite finish.
• Perfect for afternoon tea, parties, and festive gatherings.

Additional Recipe Tips

• Always chill the dough before baking to prevent shrinking.
• For a quicker version, use ready-made tart shells.
• Use thick pastry cream, not runny custard — it should hold its shape.
• Brush fruits with apricot glaze to keep them fresh and shiny.
• Choose firm, ripe fruits — avoid overly juicy ones that can make the tart soggy.

Variations

Chocolate Fruit Tarts: Add 2 tablespoons melted chocolate to the custard or brush the tart shells with chocolate before filling.
Berry Lovers’ Tart: Use only mixed berries (strawberries, raspberries, blueberries).
Tropical Twist: Add shredded coconut to the crust and top with pineapple, mango, and kiwi.
Lemon Custard Base: Replace vanilla with lemon zest and juice for a tangy filling.
Nutty Delight: Sprinkle chopped pistachios or almonds on top for crunch.

Freezing and Storage

Storage:

• Store filled tarts in the refrigerator for up to 2 days.
• Keep them covered to prevent the fruit from drying out.

Freezing:

• Tart shells can be frozen (unfilled) for up to 2 months.
• Custard and fresh fruits do not freeze well — assemble tarts fresh.

Special Equipment Needed

• Mini tart pans or mini muffin tray
• Rolling pin
• Mixing bowls and whisk
• Saucepan
• Pastry brush (for glaze)
• Piping bag (optional for custard filling)

Frequently Asked Questions

Q1. Can I make these tarts in advance?
Yes, bake the shells and make the custard 1–2 days ahead. Assemble with fruits just before serving.

Q2. Can I use store-bought custard?
You can, but homemade pastry cream tastes richer and holds better.

Q3. How do I prevent soggy tart shells?
Brush baked shells with melted chocolate or a thin layer of egg white before adding custard.

Q4. What fruits work best?
Firm fruits like berries, kiwi, mango, and grapes hold up best. Avoid watermelon or very juicy fruits.

Q5. Can I use puff pastry instead of shortcrust?
Yes, but puff pastry gives a flakier, lighter base — not as crisp as traditional tart shells.

Conclusion

Mini Fruit Tarts with Custard Filling are a bite-sized version of classic French patisserie magic — elegant, fresh, and bursting with flavor. From the buttery crust to the creamy vanilla custard and the jewel-like fruit toppings, every element complements the other beautifully.

These tarts are perfect for celebrations, afternoon tea, or simply indulging your love for fine desserts. Once you make them, you’ll realize how rewarding it is to create something so exquisite from scratch — a dessert that tastes as beautiful as it looks.