Mini Fruit Tarts With Pastry Cream

Ingredients

• 113 gcold unsalted butter
• 1egg
• 60 gicing sugar
• ¼ tspkosher salt
• 250 gplain flour
• 420 mlmilk
• 2 tspvanilla extract
• 5egg yolks
• ¼ tspkosher salt
• 100 ggranulated sugar
• 24 gcornflour
• to tastestrawberries
• to tasteblueberries
• 1 tbspapricot jam
• ½ tspwater

Instructions

1. 1

   Make the pastry

   Blend the flour, icing sugar and salt in a food processor. Add the cold butter and pulse until the mixture looks crumbly, then mix in the egg until a dough forms. Chill for at least 1 hour.

2. 2

   Shape the shells

   Roll out the dough and cut it into rounds sized to fit mini tart tins. Prick the bases with a fork and freeze for 20 minutes.

3. 3

   Bake the shells

   Heat the oven to 180°C (350°F). Bake the tart shells for 15–20 minutes, until golden, then let them cool completely.

4. 4

   Cook the cream

   Bring the milk and vanilla extract to a simmer. In a separate bowl, whisk the sugar and cornflour with the egg yolks. Gradually whisk in some of the hot milk to temper the mixture, then cook it until thickened.

5. 5

   Fill and decorate

   Pipe the cooled pastry cream into each tart shell and arrange fresh fruit on top. If you like, brush the fruit with a glaze made from the apricot jam and water.

What are mini fruit tarts?

A fruit tart is a pastry shell filled with a smooth cream and finished with fresh fruit. This small-format version draws on the classic pâtisserie tart, presented as individual portions that are easy to serve at a party.

Here, crisp pastry contrasts with soft vanilla cream and juicy berries. The simple combination lets the fruit add colour and a fresh note to each bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 3g protein, 24g carbs, 12g fat.

The pastry and icing sugar provide most of the carbohydrates, while butter contributes much of the fat; the egg yolks and milk contribute some protein and fat. Pair a tart with extra fresh fruit for a simple way to round out the serving.

The pastry shell

Cold butter: blending it into the dry ingredients creates a crumbly mixture before the egg brings the dough together. Keep the dough chilled so it is easier to roll and shape.

Pricked bases: piercing the pastry before freezing helps limit puffing as the shells bake. Let the baked shells cool fully before filling so the cream does not soften them straight away.

Making smooth pastry cream

Tempering: whisking hot milk into the yolk mixture gradually brings the ingredients closer in temperature. Add it in stages while whisking to help prevent lumps.

Thickening: cook the mixture until it has thickened, as directed. Cool the pastry cream before piping it into the shells.

Choosing and arranging fruit

Berries: strawberries and blueberries provide the topping in this recipe, but their amounts are not specified. Cut the strawberries to a size that sits neatly on each tart.

Glaze: a little apricot jam loosened with water can give the fruit a light finish. It is optional, so the tarts are still complete without it.

Timing and doneness

Chilling: allow at least 1 hour for the dough to rest, followed by 20 minutes in the freezer once the shells are shaped. These stages help the pastry hold its form.

Baking: start checking the shells at 15 minutes and bake for up to 20 minutes, until golden brown. Cool them completely before adding the filling.

Serving the tarts

Serve the tarts chilled or cool, so the pastry cream is set and the shells retain their crisp texture. They work well as a small dessert after a meal or as part of a selection of party sweets.

For a balanced plate, pair a tart with fresh fruit rather than another rich dessert. Arrange the berries shortly before serving for a bright, fresh-looking finish.

Recipe notes & tips

• Keep the butter cold when making the pastry.
• Chill the dough for at least 1 hour before rolling it out.
• Prick the pastry bases before freezing the shaped shells.
• Wait until the shells are completely cool before filling them.
• Pipe the pastry cream into the shells for an even finish.
• Add the fresh fruit close to serving time.

Variations

• Seasonal fruit: swap in other fresh fruit that is in season.
• Berry mix: vary the balance of strawberries and blueberries to suit your preference.
• Citrus note: add a little finely grated lemon zest to the pastry cream.
• No glaze: leave off the apricot glaze for a simpler fruit topping.
• Mixed fruit: arrange several kinds of fruit on each tart for varied colour and flavour.

Common mistakes to avoid

• Warm butter: it can make the pastry harder to handle; begin with cold butter.
• Skipping the chill: the dough may be difficult to shape; chill it for at least 1 hour.
• Unpricked bases: the pastry can puff during baking; prick each base before freezing.
• Filling warm shells: heat can soften the pastry cream and shells; cool the shells completely first.
• Filling before the cream cools: warm cream can affect the pastry; pipe it in only once cooled.
• Overbaking: the shells can become too dark; check for a golden colour between 15 and 20 minutes.

How to store

Store filled tarts in a covered container in the fridge and eat within 2 days for the best pastry texture. The shells are best kept separate from the cream and fruit if preparing ahead; assemble shortly before serving. Serve chilled rather than reheating.

Frequently asked questions