Pin It Delicate, buttery tart shells filled with luscious pastry cream and topped with a vibrant assortment of fresh fruits, beautifully arranged in a circle for an eye-catching presentation.
This recipe showcases a stunning way to serve mini fruit tartlets that always impress guests and bring joy to family gatherings.
Ingredients
- For the Tartlet Shells: 1 1/4 cups (160 g) all-purpose flour, 1/2 cup (115 g) unsalted butter, cold and cubed, 1/4 cup (30 g) powdered sugar, 1 egg yolk, 2 tbsp cold water, Pinch of salt
- For the Pastry Cream: 1 cup (240 ml) whole milk, 2 tbsp (25 g) granulated sugar, 1 tbsp (8 g) cornstarch, 2 egg yolks, 1/2 tsp vanilla extract, 1 tbsp (15 g) unsalted butter
- For the Fruit Topping: 1/2 cup (50 g) strawberries, sliced, 1/2 cup (50 g) blueberries, 1/2 cup (50 g) kiwi, peeled and diced, 1/2 cup (50 g) raspberries, 2 tbsp apricot jam (for glaze, optional)
Instructions
- Step 1:
- Preheat the oven to 350°F (175°C).
- Step 2:
- In a bowl, combine flour, powdered sugar, and salt. Add cold butter and rub in until mixture resembles coarse crumbs.
- Step 3:
- Mix in the egg yolk and cold water until dough forms. Shape into a disk, wrap, and chill for 15 minutes.
- Step 4:
- Roll out dough on a floured surface to 1/8 inch (3 mm) thick. Cut into circles and press into mini tartlet pans. Prick bases with a fork.
- Step 5:
- Bake for 15 18 minutes until lightly golden. Cool completely before filling.
- Step 6:
- For the pastry cream: Heat milk in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale.
- Step 7:
- Slowly pour hot milk into egg mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, whisking until thickened (about 2 3 minutes).
- Step 8:
- Remove from heat, stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap touching the surface, and chill.
- Step 9:
- Once cooled, spoon or pipe pastry cream into tartlet shells.
- Step 10:
- Arrange fruits in a circular pattern on top of the cream.
- Step 11:
- Warm apricot jam with 1 tsp water and brush over fruit for a glossy finish, if desired.
Pin It My family loves gathering around this fruit tart circle especially during holidays, making dessert time memorable and fun.
Notes
For a nutty variation, add 2 tbsp ground almonds to the tart dough. Pair with a glass of Moscato dAsti for a delightful dessert experience.
Required Tools
Mixing bowls, Whisk, Rolling pin, Mini tartlet pans (12), Saucepan, Pastry brush (for glaze)
Allergen Information
Contains Wheat (gluten), Eggs, Dairy (milk, butter). Double-check ingredients for gluten and dairy if serving those with allergies.
Pin It 
This mini fruit tartlet recipe is perfect for any occasion and will impress with its beautiful presentation and delicious flavor.
Recipe Questions & Answers
- → How do I achieve a crisp tartlet shell?
Keep the butter cold and avoid overworking the dough to maintain flakiness and a crisp texture after baking.
- → What is the best way to prevent pastry cream from lumps?
Whisk the egg yolk mixture thoroughly before slowly adding hot milk, then cook gently while stirring constantly.
- → Can I use different fruits for topping?
Yes, seasonal fruits like mango, grapes, or peaches work well, adding both flavor and color variety.
- → How long can tartlet shells be stored before filling?
Store baked shells in an airtight container at room temperature for up to 2 days to maintain crispness.
- → What purpose does the apricot glaze serve?
The glaze adds a shiny finish and a subtle sweetness, helping to preserve the fruit's freshness.