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Assorted mini fruit tarts topped with fresh berries and kiwi on a plate

Mini Fruit Tarts

Delightful bite-sized tart shells filled with creamy vanilla custard and topped with fresh, juicy berries — perfect for any occasion!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 tarts
Course: Dessert, Snack
Cuisine: American, French
Calories: 150
Ingredients Method Notes

Ingredients
  

For the tart shells
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup powdered sugar
  • 1 large egg yolk
  • 1/4 teaspoon salt
For the filling and toppings
  • 1 cup pastry cream (store-bought or homemade) Chill before use for best results.
  • 1 cup fresh strawberries, sliced Use ripe strawberries for best flavor.
  • 1 cup fresh blueberries Select fresh blueberries.
  • to taste apricot glaze Optional for shine.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix the flour, butter, powdered sugar, egg yolk, and salt until combined and crumbly.
  3. Press the dough into small tartlet pans and prick the bottom with a fork.
  4. Bake for 15-20 minutes or until golden brown. Allow to cool.
Assembly
  1. Fill each tart shell with pastry cream.
  2. Top with fresh strawberries and blueberries.
  3. Optional: Brush with apricot glaze for a shiny finish.
Serving
  1. Serve and enjoy your Mini Fruit Tarts!

Notes

These delightful tarts keep well in the fridge for up to 3 days. Store in an airtight container to keep the crust from getting soggy. For a fun twist, try different seasonal fruits!