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Mini Fruit Tarts Recipe

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4 from 10 reviews

These Mini Fruit Tarts are delightful bite-sized pastries featuring a buttery tart shell filled with creamy homemade vanilla pudding and topped with a colorful assortment of fresh fruits. Perfect for parties, dessert tables, or a sweet snack, these tarts combine a crisp crust with luscious filling and vibrant fresh fruit, chilled to perfection.

  • Author: Zara
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 24 mini tarts
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Tart Dough

  • 1 ½ cups all-purpose flour
  • 4 tablespoons granulated sugar
  • ½ teaspoon fine sea salt
  • 12 tablespoons unsalted butter, cold and cut into pieces
  • 3 tablespoons milk

Filling

  • Generous ½ cup homemade vanilla pudding
  • 2 cups diced assorted fresh fruit (such as berries, kiwi, grapes, cherries, peaches)
  • 2 tablespoons apricot preserves (optional)

Instructions

  1. Prepare the Tart Dough: In a large bowl, combine the all-purpose flour, granulated sugar, and fine sea salt. Add the cold, cut butter pieces and use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs. Gradually add the milk and mix just until the dough comes together. Avoid overworking the dough to ensure a tender crust.
  2. Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up the butter and make the dough easier to handle.
  3. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or lightly butter a mini muffin pan to prevent sticking.
  4. Form Tart Shells: Remove the dough from the refrigerator. Using a cookie scoop or your hands, portion the dough into small balls about the size to fit into each mini muffin cup. Press the dough evenly into the bottom and up the sides to form a shell.
  5. Bake the Tart Shells: Bake in the preheated oven for approximately 12-15 minutes or until the edges are lightly golden. Remove from oven and allow the shells to cool completely in the pan.
  6. Prepare the Filling: While the tart shells cool, prepare your homemade vanilla pudding if not already made. Ensure it is chilled and firm enough to hold shape.
  7. Fill the Tart Shells: Spoon a generous amount of vanilla pudding into each cooled tart shell, smoothing the top gently.
  8. Add Fresh Fruit: Top each pudding-filled tart shell with a colorful variety of diced fresh fruit such as berries, kiwi, grapes, cherries, or peaches.
  9. Glaze the Fruit (Optional): If desired, warm the apricot preserves slightly and use a pastry brush to gently glaze the fruit. This adds shine and helps preserve the fruit’s freshness.
  10. Chill the Finished Tarts: Place the assembled tarts in the refrigerator and chill for at least 1 hour 30 minutes to allow the filling to set and flavors to meld.
  11. Serve: Remove from the refrigerator just before serving. Enjoy these refreshing mini tarts as a perfect bite-sized dessert.

Notes

  • You can use any combination of fresh fruits that are in season or to your liking. Berries, kiwi, grapes, cherries, and peaches all work well.
  • The apricot preserve glaze is optional but gives the fruit a nice shine and keeps it fresh longer.
  • Be careful not to overwork the dough to keep the tart shells tender and flaky.
  • For best results, chill the dough and the finished tarts well before serving.

Find it online: https://zaracooking.com/mini-fruit-tarts-recipe/