Mini Fruit Tarts

Ingredients

• 225 g (1½ cups plus 1 tbsp)plain flour
• 1.5 g (½ tsp)salt
• 80 g (½ cup plus 1 tbsp and 1 tsp)icing sugar
• 115 g (8 tbsp), cut into cubesunsalted butter
• 2egg yolks
• 2 ml (½ tsp)vanilla extract
• 12 ml (1 tbsp)double cream
• 4egg yolks
• 68 g (5½ tbsp)caster sugar
• 24 g (2 tbsp and 2 tsp)plain flour
• 24 g (2 tbsp and 2 tsp)cornflour
• 376 ml (13.28 oz)whole milk
• 4 ml (1 tsp)vanilla extract
• To tasteassorted fresh fruit, sliced
• 30 ml (2 tbsp)apricot jelly, or other clear jelly
• 7.5 ml (1½ tbsp)water

Instructions

1. 1

   Mix the dough

   Using the paddle attachment on a stand mixer, combine the flour, salt, icing sugar and butter on the lowest setting for about 1 minute, until the butter is broken into smaller pieces. Add the egg yolks one at a time, followed by the cream and vanilla extract.

2. 2

   Check the texture

   Mix on medium speed, setting 4 or 6, for about 2 minutes, until the mixture resembles crumbly sand. Stop the mixer and pinch some dough between your fingers: it should stick together and form a piece. If it is too dry, add double cream a tablespoon at a time until it holds together.

3. 3

   Form the dough

   Remove the bowl from the mixer and use your hand to gather the sandy mixture into a ball of dough in the bowl.

4. 4

   Shape the shells

   Take about 3 tablespoons of dough, roughly 60 g for a 10 cm tart mould, and press it by hand into the mould, flattening it to form the shell.

5. 5

   Prick the bases

   Use a fork to prick holes across the base of each pastry shell.

6. 6

   Chill the shells

   Put the tart shells in their moulds in the freezer for at least 1 hour before baking. This helps limit melting and shrinkage in the oven.

7. 7

   Heat the oven

   Preheat the oven to 190°C (375°F).

8. 8

   Bake the shells

   Transfer the shells directly from the freezer to the oven and bake for 12–15 minutes. At about 8 minutes, check whether the centres are rising; if they are, open the oven and press them gently with the base of a measuring cup. Continue baking until the edges begin to brown.

9. 9

   Cool the shells

   Remove the shells from their moulds and leave them to cool on a rack. They should feel slightly firm; if the centres feel soft or the shells flex when lifted, return them to their moulds and bake for a few more minutes, watching closely.

10. 10

    Store the shells

    The cooled tart shells can be made a few days before assembly. Refrigerate them once cool.

11. 11

    Whisk the yolks

    While the tart shells chill, whisk the custard's egg yolks and caster sugar together in a mixing bowl.

12. 12

    Add dry ingredients

    Sift the flour and cornflour together, then whisk them into the egg yolk mixture.

13. 13

    Add milk

    Whisk the whole milk and vanilla extract into the egg yolk mixture.

14. 14

    Cook the custard

    Pour the mixture into a saucepan and cook over medium heat, whisking constantly for about 1–2 minutes, until it begins to thicken. Keep whisking if small thickened specks appear on the bottom of the pan; if it thickens too quickly, take the pan off the heat briefly and whisk until smooth. Stop when the custard has the consistency of thick pudding.

15. 15

    Cool the custard

    Transfer the custard from the pan to a container and let it cool for at least 30 minutes before assembling the tarts. It can be made a day ahead and refrigerated.

16. 16

    Slice the fruit

    Slice your chosen fresh fruit. Strawberries, blackberries and kiwi are suggested.

17. 17

    Make the glaze

    Put the apricot jelly and water in a small bowl and microwave for about 10–15 seconds, just until the jelly softens. Stir together with a spoon, then strain the mixture.

18. 18

    Seal the shells

    Brush a little glaze over each tart shell before adding the custard. This creates a barrier to help keep the pastry from becoming soggy.

19. 19

    Fill and finish

    Spoon the custard into a shell, filling it to about three-quarters full. Arrange the sliced fruit on top as you prefer, then brush the fruit with apricot glaze. Serve straight away or chill for about 15 minutes for a colder dessert.

What are mini fruit tarts?

Mini fruit tarts are small pastry shells filled with custard and topped with fresh fruit. They are a familiar American-style individual dessert, drawing on the broader European tradition of filled tarts.

This version relies on a buttery, sweet short pastry and a stovetop vanilla custard. A light apricot glaze adds shine and helps protect the pastry from the moist filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 524 calories, 9g protein, 68g carbs, 24g fat.

The pastry flour and sugar, custard sugar, and fruit provide most of the carbohydrates, while butter and cream contribute much of the fat. Egg yolks and milk provide protein, with smaller amounts from the flour. For a more balanced plate, serve one tart alongside fresh fruit rather than another rich dessert.

A pastry that holds its shape

Butter: Mixing it with the flour and icing sugar until it breaks into small pieces gives the shell its tender, crumbly character. Add the yolks, cream and vanilla after that initial mixing.

Chilling: Freeze the shaped shells for at least an hour before baking. Starting them cold helps them keep their form in the oven.

Getting the dough consistency right

Sandy dough: The mixture should look crumbly after mixing, but a pinch should cling together when pressed between your fingers. If it stays dry and falls apart, add cream a tablespoon at a time.

Even shells: Press the dough into the moulds by hand and prick the bases with a fork. Aim for a similar thickness across each shell so they bake evenly.

Smooth, thick custard

Sifted starches: Sifting the flour and cornflour together helps them blend into the yolk and sugar mixture. Whisk in the milk and vanilla before heating.

Steady whisking: Keep whisking as the custard thickens over medium heat. It is ready when it resembles thick pudding; if it begins thickening too quickly, briefly lift the pan from the heat while whisking.

Baking and doneness cues

Centre: Check the shells at around 8 minutes. If the bases have puffed up, gently flatten them with the base of a measuring cup before continuing to bake.

Edges and bases: Bake for 12–15 minutes, looking for lightly browned edges. Once cooled, the shells should feel slightly firm; return any soft or flexible ones to the oven for a few minutes.

Assemble close to serving

Barrier: Brushing a little strained jelly glaze onto the shell before adding the custard helps slow moisture from softening the pastry.

Finish: Fill each shell about three-quarters full, arrange the fruit on top and brush it with more glaze. Serve immediately for the crispest shell, or chill the finished tarts for about 15 minutes.

Make-ahead timing

Shells: Bake them a few days in advance and refrigerate once they have cooled. Keep them protected from moisture until you are ready to fill them.

Custard: Prepare it up to a day ahead and refrigerate it after cooling. Slice the fruit and assemble the tarts nearer to serving so the pastry stays crisp.

What to serve alongside

Fresh finish: The fruit and custard make these tarts a complete dessert on their own. Serve them after a meal with coffee or tea.

Fruit choice: Strawberries, blackberries and kiwi are suggested, but use a selection of fresh fruit that slices neatly and fits the small shells.

Recipe notes & tips

• Weigh the dough portions for more even shells.
• Keep the dough cold between shaping and baking.
• Whisk continuously once the custard is over the heat.
• Strain the warmed jelly glaze to remove lumps.
• Wait until both shells and custard are cool before assembly.

Variations

• Berry topping: Use sliced strawberries and blackberries for a berry-led finish.
• Kiwi addition: Add sliced kiwi for a bright, tangy contrast to the custard.
• Mixed fruit: Arrange several kinds of sliced fresh fruit over each shell.
• Alternative jelly: Use another clear jelly in place of the apricot jelly for the glaze.
• Vanilla emphasis: Keep the fruit simple so the vanilla custard stands out.

Common mistakes to avoid

• Adding cream too quickly: Add it a tablespoon at a time so the dough does not become overly wet.
• Skipping the freezer: Chill the shaped shells for at least an hour to help limit shrinkage.
• Ignoring rising centres: Check at about 8 minutes and gently press down any puffed bases.
• Stopping the whisking: Keep whisking as the custard thickens, lifting the pan from the heat briefly if needed.
• Filling warm shells: Cool the shells and custard before assembly to help preserve the pastry texture.

How to store

Keep baked, unfilled shells refrigerated once cool for a few days, and store cooled custard in the fridge for up to a day before assembly. Refrigerate assembled tarts and serve them promptly, as the filled shells soften over time; they are best eaten cold rather than reheated.

Frequently asked questions