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Delicious creamy mini fruit tarts topped with fresh fruits and creamy filling
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Creamy Mini Fruit Tarts

Delightful bite-sized desserts featuring tender tart shells filled with vanilla cream and topped with fresh fruits like mango, strawberries, and blueberries.
Prep Time1 hour
Cook Time18 minutes
Total Time1 hour 18 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Dessert Recipe, Easy Desserts, Fruit Tarts, Mini Tarts, Vanilla Cream
Servings: 12 tarts
Calories: 175kcal

Ingredients

For the Tart Shells

  • 1.5 cups all-purpose flour
  • 0.5 cups unsalted butter, cold and cubed Ensure butter is cold for a flaky texture.
  • 0.25 cups powdered sugar
  • 1 whole egg yolk
  • 1-2 tbsp cold water Add enough to bring the dough together.
  • 1 pinch salt

For the Vanilla Cream

  • 1.5 cups whole milk Heat over medium until steaming.
  • 3 whole egg yolks
  • 0.33 cups granulated sugar Adjust based on sweetness preference.
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tbsp unsalted butter Stir into cream after cooking.

For the Topping

  • 1 cup Fresh mango cubes Use ripe mango for best flavor.
  • 1 cup Strawberries Sliced or whole, as preferred.
  • 1 cup Blueberries
  • Mint leaves (for garnish) Optional for garnish.

Instructions

Make the Tart Dough

  • In a mixing bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt.
  • Add the cold, cubed butter and rub it into the flour until crumbly.
  • Incorporate the egg yolk and add cold water gradually to form a dough.
  • Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

Bake the Tart Shells

  • Preheat the oven to 350°F (175°C).
  • Roll out the dough and press it into mini tart pans, pricking the bottoms with a fork.
  • Bake for 15-18 minutes or until lightly golden. Allow to cool completely.

Prepare the Vanilla Cream

  • Heat the whole milk until steaming but not boiling.
  • Whisk together the egg yolks, granulated sugar, and cornstarch in a separate bowl.
  • Slowly whisk in the hot milk to temper the egg mixture, then return to the saucepan.
  • Cook over medium heat, stirring constantly, until thickened. Stir in unsalted butter and vanilla extract.
  • Allow the cream to cool and chill in the refrigerator.

Assemble the Tarts

  • Spoon or pipe the chilled vanilla cream into each tart shell.
  • Top with fresh mango cubes, blueberries, and strawberries. Garnish with mint leaves.

Serve or Chill

  • Serve immediately or chill for an additional 30 minutes for a firmer set.

Notes

Store in an airtight container in the refrigerator for up to 2 days. Use seasonal fruits for variations.