Bright, buttery, and bursting with color, Mini Fruit Tarts are the ultimate treat for anyone who loves a balance of crisp pastry, creamy filling, and fresh fruit. Each tart is a tiny canvas showcasing luscious pastry cream and vibrant fruit, offering both a feast for the eyes and a delight to the taste buds. Whether you’re hosting an elegant brunch, looking to impress at a potluck, or seeking a special baking project for the weekend, Mini Fruit Tarts deliver on every level: they’re fun to make, endlessly customizable, and impossible to resist.

Ingredients You’ll Need

There’s nothing complicated here: every ingredient matters, coming together to create that perfect trio of short, crumbly pastry, rich vanilla custard, and a jewel-box of fruit. Here’s what you’ll need to make your Mini Fruit Tarts unforgettable:

Unsalted Butter (8 tbsp): Gives your tart shells that signature tender, melt-in-the-mouth texture. Salted butter works in a pinch, just omit extra salt.
Granulated Sugar (½ cup + ½ cup): Sweetens both the crust and the luscious pastry cream for perfect balance.
Salt (⅛ tsp + pinch): Enhances all the flavors and ensures your tart shells aren’t bland.
Egg (1 whole): Binds together the dough for a smooth, pliable texture.
All-Purpose Flour (250g/2 cups): The sturdy backbone for flaky, tender tart shells.
Whole Milk (2 cups): Creates that silky pastry cream base — whole milk yields the best flavor and consistency.
Vanilla Extract or Vanilla Bean Paste (1 tsp): Adds incredible depth to the filling; vanilla bean paste makes it extra special.
Egg Yolks (5 large): Responsible for the decadent richness and golden color in the custard.
Cornstarch (3 1/2 tbsp): Helps thicken the pastry cream to just the right consistency for piping.
Butter (2 tbsp, optional): Adding butter at the end makes the pastry cream extra velvety. Salted or unsalted both work — adjust salt as needed.
Strawberries, Blueberries, Kiwi, Peaches, etc.: The stars of the show! Choose a colorful array for maximum visual appeal, and slice as needed.
Jam + Water (for glaze): Warmed apricot jam with a splash of water adds a glossy finish to the fruit, locking in shine and moisture.

How to Make Mini Fruit Tarts

Step 1: Make the Pastry Cream

Start by making the pastry cream, since it needs time to chill. In a medium saucepan, gently heat the milk, vanilla, and a pinch of salt until it’s just barely simmering. Meanwhile, whisk together the egg yolks, sugar, and cornstarch in a separate bowl until the mixture is pale and thick. Now, here’s the key step: slowly pour a bit of the hot milk into your yolk mixture, whisking constantly to temper (and avoid scrambled eggs). Gradually add the rest of the milk, stirring all the while, then return the mixture to the pan. Cook it over medium-low heat, stirring, until it thickens and bubbles. Off the heat, whisk in the butter one tablespoon at a time for extra creaminess. Strain your pastry cream into a clean bowl to ensure it’s silky-smooth, press plastic wrap directly onto the surface, and chill for at least two hours.

Step 2: Prepare the Tart Dough

While the cream chills, turn your attention to the dough. Cream the butter, sugar, and salt together until light and fluffy. Beat in the egg, making sure it’s fully incorporated, then gently mix in the flour just until the dough comes together — don’t overdo it! Divide the dough into two discs, wrap tightly in plastic, and refrigerate for at least 2 hours. This rest time is non-negotiable for a tender crust that holds its shape.

Step 3: Form and Bake the Tart Shells

Once the dough is firm and chilled, preheat your oven to 325°F. On a lightly floured surface, roll out the dough to about 1/8 inch thick. Cut circles slightly larger than your mini tart pans and gently press the dough into the pans, being careful not to stretch it (this helps prevent shrinking during baking). If the dough gets too soft, just pop it back in the fridge for a bit. Trim excess dough, prick the bottom of each tart a few times with a fork, then chill or freeze the unbaked shells for 15 minutes. Bake on a sheet pan for 14–18 minutes, rotating halfway, until golden. Cool completely before filling.

Step 4: Assemble Your Mini Fruit Tarts

Now comes the most satisfying part: assembly! Slice your chosen fruits into even, bite-sized pieces. Give your pastry cream a stir to loosen it, then pipe or spoon it generously into the cooled tart shells. Smooth it out or leave it a little rippled — your call. Artfully arrange fruit on top, overlapping slices or getting creative with patterns.

Step 5: Add the Glaze

If you love that shiny bakery finish, gently heat a little jam with a splash of water, then brush it over the fruit with a pastry brush. This not only makes your Mini Fruit Tarts glisten but also keeps the fruit fresh and vibrant longer.

How to Serve Mini Fruit Tarts

Garnishes

Don’t be shy with the finishing touches! A light dusting of powdered sugar, a sprinkle of finely chopped pistachios, or a few fresh mint leaves truly elevate the look and flavor of your Mini Fruit Tarts. If you want to get fancy, add a tiny edible flower on each for an extra dose of charm.

Side Dishes

Mini Fruit Tarts pair beautifully with a dollop of lightly whipped cream, a scoop of vanilla ice cream, or a small bowl of fresh berries. If you’re serving them at brunch, they shine alongside sparkling wine or a bright fruit salad for a balanced, celebratory spread.

Creative Ways to Present

Unleash your inner stylist: line up your tarts on a rustic wooden board, arrange them in rainbow order, or set them on a tiered serving tray for a high-tea vibe. For parties, consider nestling each tart in a colorful cupcake wrapper for easy, mess-free grabbing. Your Mini Fruit Tarts are as fun to display as they are to eat!

Make Ahead and Storage

Storing Leftovers

Mini Fruit Tarts keep best when assembled the day you plan to serve them, as the pastry will gradually soften with the custard and fruit. If you have leftovers, store the tarts in an airtight container in the fridge for up to 2 days. They’ll still taste delicious, though the crust may lose its crispness with time.

Freezing

If you need to get ahead, freeze the baked and cooled tart shells (unfilled) in a single layer, then stack with parchment paper between them in an airtight container. The shells keep in the freezer for up to a month. Avoid freezing assembled tarts, as the pastry cream and fruit don’t hold up well after thawing.

Reheating

For crispier tart shells prior to assembly, reheat unfilled shells in a 325°F oven for about 5 minutes, then let cool before filling. Skip reheating filled tarts, as the cream will soften and lose its texture.

FAQs

Can I use store-bought crusts for Mini Fruit Tarts?

Absolutely! While homemade tart shells provide unbeatable texture and flavor, store-bought mini tart shells work wonderfully in a pinch and save time, especially if you’re baking for a crowd or short on time.

Do I have to use pastry cream, or can I swap for something else?

Pastry cream is classic, but you can experiment! Try sweetened whipped cream, lemon curd, or mascarpone cheese for a different spin. Each brings its own unique flavor and texture to your Mini Fruit Tarts.

What other fruits are best for topping?

Almost any firm, vibrant fruit works well: raspberries, blackberries, mango, pineapple, even pomegranate seeds. Just avoid fruits that are too juicy or watery (like melon), as these will make the tarts soggy.

How far in advance can I assemble Mini Fruit Tarts?

For best texture, assemble the tarts within a few hours of serving. If needed, prepare the pastry cream and tart shells up to two days in advance and store separately, then assemble with fresh fruit the day of your event for optimal crispness and visual appeal.

Can I make Mini Fruit Tarts gluten-free?

Yes! Simply substitute your favorite 1:1 gluten-free baking flour blend in the tart shell recipe. The rest of the steps remain the same, so everyone can enjoy this delightful treat regardless of dietary needs.

Final Thoughts

Every bite of these Mini Fruit Tarts is a happy celebration of flaky pastry, silky custard, and sweet fruit — and I hope this recipe helps you create them with joy and confidence. Treat yourself and your loved ones to this delightful dessert, and watch each colorful tart disappear as quickly as they’re made!