Irresistibly Easy Mini Fruit Tarts to Brighten Your Dessert Table

Prep Time 30

Cook Time 15

Total Time 45

Servings 12 pieces

Calories 250

Delight in these simple yet stunning mini fruit tarts, featuring a buttery crust, creamy custard, and fresh fruit for a perfect dessert centerpiece.

1 cup All-purpose flour (Use for a tender, buttery crust that holds up perfectly to juicy fruit.)
0.5 cup Cold unsalted butter (Keep chilled and cut into cubes to create a flaky, crisp texture.)
2 tablespoons Granulated sugar (Adds just a touch of sweetness to balance the tartness of the fruit.)
0.25 teaspoon Salt (Enhances flavor and balances sweetness naturally.)
5 tablespoons Ice water (Chill well to help bring the dough together without melting the butter.)

2 cups Whole milk (Provides the smooth, creamy base that is essential for classic custard flavor.)
4 large Egg yolks (Key for richness and that silky texture everyone loves in pastry cream.)
0.5 cup Granulated sugar (Sweetens gently to complement, not overpower, the fruit topping.)
0.25 cup Cornstarch (Thickens the filling to hold beautifully inside your Mini Fruit Tarts.)
1 teaspoon Vanilla extract (Infuses warm, comforting flavor that ties all the ingredients together.)

1 cup Fresh strawberries (Bright red and juicy for a pop of color and flavor.)
1 cup Blueberries (Small bursts of sweet-tart goodness that contrast nicely with creamy custard.)
2 medium Kiwi slices (Add vibrant green and a refreshing tang, perfect for eye-catching presentation.)
1 cup Mandarin orange segments (Bring sunny citrus sweetness that enhances the overall freshness.)
1 tablespoon Apricot jam (Melted slightly, it creates a shiny, professional finish and helps fruit stay fresh.)

Prepare the crust: Mix flour, sugar, salt, and cold butter until crumbly. Add ice water gradually to form dough. Chill for 15 minutes.
Roll out dough and cut into small tart shells. Bake at 350°F (175°C) for 12-15 minutes until golden. Cool completely.
Make the custard: Heat milk until just boiling. Whisk egg yolks, sugar, cornstarch, and vanilla. Slowly pour hot milk into yolk mixture, then cook until thickened. Chill.
Fill cooled tart shells with custard. Arrange fresh fruit on top. Brush with melted apricot jam for shine.

For best results, prepare the tart shells and custard ahead of time and assemble just before serving.

Calories: 250kcal

Cost: $15

Course: Dessert

Keyword: easy, Fruit, tart