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Mini Fruit Tarts With Pastry Cream

Mini Fruit Tarts With Pastry Cream
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Mini Fruit Tarts with Pastry Cream are delightful bite-sized desserts featuring a buttery, flaky tart shell filled with rich, silky pastry cream and topped with vibrant fresh fruits. Perfectly balanced in flavor and texture, these elegant tarts are simple to make, customizable, and ideal for entertaining or indulging at home.

Ingredients

Scale

Tart Shell

  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, cold and cut into chunks
  • 2 egg yolks
  • Pinch of salt
  • Optional: lemon zest

Pastry Cream

  • 2 cups whole milk, cold
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • Pinch of salt
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • Optional: lemon zest

Topping

  • Fresh fruits such as sliced strawberries, blueberries, kiwi, raspberries, mango, pineapple, passionfruit, or stone fruits
  • Optional garnishes: powdered sugar, fresh mint sprigs, warmed apricot glaze
  • Optional toppings: finely chopped pistachios or almonds

Instructions

  1. Prepare the Tart Shells: Combine all-purpose flour, granulated sugar, and cold unsalted butter chunks in a mixing bowl. Use hands or a pastry cutter to blend until the mixture resembles coarse crumbs. Add egg yolks, a pinch of salt, and optional lemon zest, mixing just until the dough comes together. Take care not to overwork. Wrap the dough in plastic wrap and chill for at least 30 minutes. Roll out the chilled dough and press it into mini tart pans or a mini muffin tin. Chill again briefly before baking at 350°F (175°C) for about 15 minutes or until golden.
  2. Make the Pastry Cream: In a saucepan, whisk together sugar, cornstarch, and a pinch of salt. Gradually stir in cold whole milk, whisking until smooth. Heat over medium, stirring constantly, until the mixture thickens and starts to bubble. Remove from heat and stir in egg yolks, then return to heat for an additional minute to fully cook the yolks. Remove from heat once more and stir in vanilla extract and optional lemon zest. Transfer the pastry cream to a bowl, cover the surface directly with plastic wrap to prevent a skin, and let it cool completely.
  3. Assemble the Mini Fruit Tarts: After the tart shells and pastry cream have cooled, spoon the pastry cream filling evenly into each shell, smoothing the tops gently. Arrange fresh fruits attractively on top, using combinations like sliced strawberries, blueberries, kiwi, and raspberries for a vibrant display. Optionally sprinkle chopped nuts on top. Chill assembled tarts for at least one hour before serving to allow flavors to meld and the cream to set.

Notes

  • Chill the dough twice—before and after shaping—to prevent shrinking and maintain a flaky texture.
  • Use fresh, ripe fruits for the best taste and presentation.
  • Strain the pastry cream through a fine mesh sieve for a silky-smooth texture without lumps.
  • Work quickly with pastry cream to ensure food safety; do not let it sit out at room temperature for long.
  • For crisper tart bottoms, consider blind baking shells briefly with parchment and weights before final baking.
  • Leftover tarts can be stored in an airtight container in the refrigerator for up to 2 days, though the crust may soften.
  • Freeze tart shells and pastry cream separately for longer storage; avoid freezing assembled tarts with fresh fruit.
  • Serve tarts chilled or at room temperature—reheating is not recommended.

Nutrition

Keywords: mini fruit tarts, pastry cream, tart shells, fresh fruit dessert, easy dessert, party dessert, custard tarts

Find it online: https://recipesbykaeli.com/mini-fruit-tarts-with-pastry-cream/