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Easy Mini Fruit Tarts Recipe with Creamy Pastry Cream Perfect for Beginners

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These easy mini fruit tarts feature a buttery crust and a silky smooth creamy pastry cream topped with fresh fruit. Perfect for beginners, they are quick to make and visually stunning.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1 large egg yolk (room temperature)
  • 2–3 tablespoons cold water
  • 2 cups (480ml) whole milk
  • 2/3 cup (135g) granulated sugar
  • 4 large egg yolks (room temperature)
  • 1/4 cup (30g) cornstarch
  • 2 tablespoons (28g) unsalted butter
  • 2 teaspoons pure vanilla extract
  • Fresh fruit assortment (strawberries, kiwi, blueberries, raspberries, or seasonal fruit)
  • Apricot jam or clear jelly for glazing (optional)

Instructions

  1. Make the Tart Dough: In a bowl, whisk together flour, sugar, and salt. Add cold, cubed butter. Cut the butter into the flour until mixture resembles coarse crumbs with pea-sized bits.
  2. Add Egg Yolk and Water: Mix in the egg yolk, then add cold water one tablespoon at a time until dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Prepare the Pastry Cream: Heat milk in a saucepan over medium heat until it just starts to simmer. Whisk egg yolks, sugar, and cornstarch in a bowl until smooth and pale.
  4. Temper the Eggs: Slowly pour about half the hot milk into the egg mixture, whisking constantly. Pour combined mixture back into saucepan.
  5. Cook the Cream: Cook over medium heat, whisking constantly until thickened and gently boiling (2-3 minutes). Remove from heat, stir in butter and vanilla. Strain through fine mesh sieve into a bowl. Cover with plastic wrap pressed onto surface and chill at least 1 hour.
  6. Roll and Shape the Dough: Preheat oven to 350°F (175°C). Roll dough to about 1/8 inch thickness. Cut circles slightly larger than tart pans. Press dough into pans and prick bottoms with fork.
  7. Bake the Tart Shells: Line shells with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 10 minutes until golden. Cool completely.
  8. Assemble the Tarts: Spoon or pipe chilled pastry cream into shells. Arrange fresh fruit on top. Warm apricot jam and brush over fruit for glaze if desired.

Notes

Do not overwork the dough to keep crust tender. Temper eggs carefully to avoid curdling pastry cream. Press plastic wrap directly on pastry cream surface to prevent skin. Use frozen berries thawed and drained if fresh fruit is unavailable. For gluten-free, substitute half flour with almond or oat flour. Vegan version uses plant-based milk and replaces eggs with cornstarch slurry.

Nutrition

Keywords: mini fruit tarts, pastry cream, easy dessert, beginner baking, fresh fruit tart, creamy filling, tart crust

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