Delightful Mini Fruit Tarts

 

Indulge in these delightful Mini Fruit Tarts, complete with scrumptious custard, lush berries, and a glossy apricot coating. They are the perfect sophisticated yet simple-to-make treats for any occasion.

For those who prefer a singular, more prominent tart, check out my recipes for almond and raspberry tarts!

The Scoop on the Recipe

Fresh seasonal berries transform into divine desserts like this mini fruit tart recipe, crafted with a homemade shortbread base. It’s a crowd-pleaser that’s sure to delight!

• FLAVOR: The subtly sweet shortbread is the perfect backdrop for the luscious vanilla-flavored custard and the zesty, tangy berries.
• CONSISTENCY: Expect a crumbly, buttery crust that dissolves delightfully on your tongue, coupled with the custard’s creamy, tempting texture that will definitely have you reaching for more.
• TIME CONSUMED: Preparing these pastries is an art that shouldn’t be rushed. Devote a good chunk of time to bake and assemble, making this an ideal weekend culinary endeavor.
• COMPLEXITY: With a little effort and attention to detail especially while shaping the dough in the tart molds, you’ll craft a dessert that’s absolutely worth the effort.

Essentials for the Tart Crust

• Eggs– Function as a leavening agent and binder for the shell.
• Granulated sugar– For a dash of sweetness.
• Mayonnaise– Contributes to the richness and soft texture.
• Butter– Provides moisture to the shell.
• Lemon juice– A dash of acidity to balance the flavor and soften the texture.
• Cornstarch– Aids in creating a softer crust by enhancing moisture retention.
• Baking soda– A leavening agent to give lift to the crust.
• Flour– The foundational ingredient for your crust.

Custard Components

• Milk– The custard’s liquid base.
• Vanilla Extract– Infuses the custard with its characteristic flavor.
• Egg yolks– Provide structure and richness to the custard.
• Sugar– Sweetens the mixture.
• Flour– Thicken to achieve that dreamy custard consistency.

The Berries and Glaze

• Apricot Preserves + water– Mixed to create a shiny glaze for the tarts.
• Berries– A mix of strawberries, blueberries, and raspberries for topping.

Customizations and Alternatives

• Consider a sprinkle: Add a dusting of icing sugar or drizzle of honey if you fancy more sweetness. A spoonful of Chantilly Cream makes a decadent garnish.
• Gluten-free option: Simply switch to a gluten-free flour for the crust, and your tarts are ready for those avoiding gluten.
• Fruit variations: This adaptable recipe can incorporate a variety of fruits such as apples, blackberries, strawberries, peaches, or kiwi.
• Spice it up: Introduce spices like cinnamon, star anise, nutmeg, or cloves for a flavor twist.

Expert Tip: Always chill the dough before handling it – a cooler dough won’t stick and will be easier to manage.

Crafting the Custard

• Whisk yolks, sugar, and flour together. Employ a mixer to whisk the egg yolks with sugar to a smooth blend before folding in the flour.
• Warm the milk. Heat the milk in a pot until tiny bubbles form on the surface, signaling it’s ready.
• Gently incorporate the milk into eggs. Gradually pour the heated milk into the egg mix, continuously stirring to prevent cooking the eggs.
• Sift the mixture once more. Pass the combined milk and egg through a strainer to ensure a smooth consistency, returning it to the pot.

• Cook to thicken. Over gentle heat, stir the mixture persistently until it thickens; then, incorporate vanilla, continuing to stir for a creamy texture.
• Allow the custard to cool. Place cling film directly on the custard’s surface to prevent a skin from forming, then let it come to room temperature aside.

Building and Baking Mini Fruit Tarts

• Mold the tart shells. Press 2 tablespoons of the dough firmly into the small tart mold to shape.
• Bake the shells. Arrange on a tray and bake at 350 degrees Fahrenheit for 13 minutes, noting that ovens may vary.
• Fill with custard. Scoop a generous portion of custard into the baked shells.

• Soften and strain the preserve. Warm apricot preserves with water, microwave briefly, then strain to eliminate chunks.
• Decorate with berries and glaze. Lay out an array of berries on each custard tart, then apply a glossy glaze with a pastry brush.

Handy Baking Tips

• Incorporate the milk with caution. A smooth addition prevents the eggs from turning scrambled and sifts out potential lumps from the milk.
• Filter again. For reassurance, give your blend another strain to guarantee a velvety custard base.
• Stir continually. Continuous stirring is key to avoid any lumps or burning, and though it might be wearying, it’s essential.
• Seal the cooling custard with wrap. Directly covering the surface of the thickened custard with plastic wrap helps it cool without forming an unwanted skin.

Commonly Asked Questions

How to maintain a crisp fruit tart?

For a non-soggy tart, clean the fruits with a gentle wipe using a damp towel instead of washing. A well-applied glaze not only adds shine but also seals in freshness preventing a soggy base.

What makes up a fruit tart filling?

A classic fruit tart filling brims with a blend of egg yolks, sugar, milk, and flour, all enriched with vanilla for a soothing creaminess.

How to Serve Mini Fruit Tarts

Blending syrupy fruits with luscious custard, these Mini Fruit Tarts are versatile and suit a range of accompaniments for a sweet ensemble.

• Complementary mains: Follow a savory meal with these tarts, pairing them after dishes like Turkey Shepherd’s Pie, a succulent Cast Iron Ribeye Steak, or aromatic Cedar Plank Salmon.
• Cookies: Pair the tarts with a selection of cookies such as Linzer Cookies filled with Raspberry Jam or Chocolate-Dipped delights for an extra treat.

 

• Almond Biscotti: These twice-baked Italian cookies are perfect for dunking into a hot beverage or enjoyed on their own.
• Ice Cream Pairing: A creamy scoop of vanilla ice cream complements these treats beautifully. Why not try making it using this Ube Ice Cream Recipe as a unique twist?
• Coffee or Tea: Serve these delights with a warm cup of coffee or tea. To add a special touch, prepare a fancier drink like iced caramel macchiato, brown sugar boba, or a homemade caramel frappuccino inspired by Starbucks.

 

Prepping the Recipe Ahead of Time

Preparation in Advance: You can prepare the tart shells, custard, and glaze for these charming mini fruit tarts beforehand. Tart shells can be made a few days prior and kept at room temperature. Prepare the custard 3-4 days early, and know that the glaze can stay good for a long duration. However, it’s best to assemble the tarts a few hours before presenting them to prevent the fruit from releasing too much juice.

Storage Tips: Store the mini fruit tarts in a hermetic container or covered with plastic wrap in the fridge, and they’ll last up to 3 days. Any longer, and the crust may turn soft due to moisture from the custard and fruit.

Freezing Instructions: Tart shells can be frozen for 1-2 months. Just ensure they’re in airtight, freeze-friendly containers or sealed in a ziplock bag.

Explore More Delicious Fruit-Based Sweets!

• 

Cherry Cobbler

• 

 

Peach Crisp Delight

• Blueberry Pie Classic
• Artisan Pear Tart

Detailed Instructions for the Full Recipe

Tiny Fruit Tart Instructions

Indulge in these petite fruit tarts featuring shortbread crusts, luscious homemade custard, fresh berries, and a shiny apricot glaze. These elegant and delectable desserts are sure to be adored by all.

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Course:
DessertCuisine:
AmericanPrep Time:

1 hour
hour
30 minutes
minutes
Cook Time:

15 minutes
minutes

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Please note that this section contains HTML markup structured for rendering rating stars, action icons, and details about a recipe including its course type, cuisine, prep time, and cook time. The star icons are used to visually represent user-generated ratings out of 5 stars (with labels for three, four, and five-star ratings), and the average rating is 5 based on 10 votes. Additionally, the recipe is categorized under ‘Dessert’ for the course and ‘American’ for the cuisine. Prep time is detailed to be 1 hour and 30 minutes, while cook time is stated as 15 minutes. Icons for printing, pinning, and rating the recipe are also integrated within the HTML structure.“`html

Overall Duration:

1 hour
hr
45 minutes
min
Portions:
14Energy:

277
kcal
Created by:
Dina

Required Components

For the buttery base layer

• • 
    
    ▢
    
    1
    egg

For the creamy vanilla filling

• • 
    
    
    
    
    
    

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This HTML segment presents a detailed list of ingredients and instructions for making a dessert with a shortbread crust and vanilla custard. The overall preparation time is indicated as 1 hour and 45 minutes, suitable for serving approximately 14 people, each portion containing 277 kcal. The recipe is contributed by Dina, and it’s broken down into two parts – ingredients needed for the shortbread base and those for the creamy vanilla filling. The instructions for preparing each are provided within their respective sections. Each ingredient item includes a checkbox for tracking during the cooking process. (Note: The ingredients and checkboxes within the li tags have been summarized to maintain brevity and clarity in showcasing the updated HTML format.) 

2
cups
milk
(preferably whole or 2%)

• 
  
  
   
  
  6
  egg yolks
• 
  
  
   
  
  1/2
  cup
  granulated sugar
• 
  
  
   
  
  4
  Tbsp
  all-purpose flour
• 
  
  
   
  
  2
  tsp
  vanilla extract

 

Berries and Fruit Glaze

• 
  
  
   
  
  1/2
  cup
  apricot preserves
  (jam is also suitable)
• 
  
  
   
  
  2
  Tbsp
  water
• 
  
  
   
  
  1
  cup
  sliced strawberries
• 
  
  
   
  
  1
  cup
  blueberries
• 
  
  
   
  
  1/2
  cup
  raspberries

US Customary – Metric

Instructions

• Begin by whisking together the egg, sugar, and mayonnaise using a hand mixer in a sizable bowl. While mayonnaise in a dessert recipe may seem unconventional, it’s a secret from my mother’s kitchen that guarantees an exceptionally soft shortbread crust. You have to try it – the results are amazing!
• Now, incorporate the butter, cornstarch, and baking soda. Drizzle the lemon juice across the baking soda to activate it into a frothy mixture. Consecutively, combine all elements thoroughly with the hand mixer.
• Proceed to add the flour into the buttery egg blend, mixing at a low speed. As the dough starts to thicken, you may find it more manageable to knead it with your hands.
• Upon obtaining a homogenous dough, shape it into a sphere and cover the mixing bowl with some cling film. Place the dough in the refrigerator to chill for one hour.

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• Firstly, mix egg yolks and sugar with an electric mixer until they’re well-blended. Following that, incorporate the flour into the mixture.
• Heat 2 cups of milk in a saucepan until it nearly boils – you’ll see tiny bubbles at the edge.
• Gradually add the warm milk into the egg yolk mix, continuously stirring to prevent the eggs from curdling.
• Strain the mixture through a sieve back into the pan to remove any lumps.
• Cook the strained mixture on low heat, stir without stopping to avoid clumps, and add vanilla as it thickens to a creamy consistency, then remove from heat.
• To avoid a skin on the custard, cover it directly with cling film and let it cool at room temperature.
• Fill the tartlet tins with 2 tbsp of the cooled dough. Press it evenly up to the edges with your fingertips.
• Place the prepped tartlets on a baking tray and bake for 13 minutes at 350°F. Note that your oven may require adjustment in timing.
• Place a generous amount of custard into each baked tart shell using a small scoop.
• Warm apricot preserves with water, strain to eliminate chunks, and create a smooth glaze.
• Top the tartlets with a selection of berries and apply the apricot glaze for a shiny finish.

Notes

Prepare the tart shell, custard, and glaze a day in advance if needed. However, for optimal freshness, avoid assembling or topping with berries too early. They are best enjoyed freshly made.

Nutrition

Calories: 277kcal | Carbohydrates: 36g | Protein: 5
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g | Total Fat: 12g | Saturated Fat: 6g | Cholesterol: 117mg | Sodium: 146mg | Potassium: 108mg | Dietary Fiber: 1g | Sugars: 18g | Vitamin A: 395IU | Vitamin C: 8.2mg | Calcium: 58mg | Iron: 1.3mg

This dish was first shared on April 8, 2015, and we’ve fine-tuned it slightly since that time.

 

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