Creamy Mini Fruit Tarts
Delightful mini tarts filled with creamy vanilla and topped with vibrant fresh fruits, perfect for gatherings or cozy nights in.
Servings: 12 tarts
Calories: 180kcal
Ingredients
For the tart crust
- 1 1/2 cups all-purpose flour The foundation of a tender tart crust.
- 1/2 cup unsalted butter, cold and cubed Adds richness and flakiness.
- 1/4 cup powdered sugar Sweetness that complements the buttery flavor.
- 1 large egg yolk Provides richness and helps bind the dough.
- 1-2 tbsp cold water Helps bring the dough together.
- 1 pinch salt Enhances the flavors.
For the vanilla cream
- 1 1/2 cups whole milk Creates a luscious vanilla cream.
- 3 large egg yolks Adds depth and richness to the cream filling.
- 1/3 cup granulated sugar Sweetens the filling perfectly.
- 2 tbsp cornstarch Helps thicken the cream.
- 1 tsp vanilla extract A key flavor component for the cream.
- 1 tbsp unsalted butter Adds a velvety finish to the cream.
For the fruit topping
- Fresh mango cubes Juicy, tropical sweetness.
- Strawberries Bright and tart.
- Blueberries Bursting with flavor and vibrant color.
- Mint leaves (for garnish) A refreshing touch.
Instructions
Make the Tart Dough
- Combine flour, powdered sugar, and a pinch of salt in a mixing bowl. Add cold, cubed butter and rub in until the mixture resembles coarse crumbs.
- Add the egg yolk and 1 tablespoon of cold water, mixing until the dough comes together. Add more water if needed.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Bake the Tart Shells
- Preheat your oven to 350°F (175°C).
- Roll out the chilled tart dough to about 1/8 inch thick and press into tart pans.
- Prick the bottoms with a fork and bake for 15-18 minutes or until lightly golden.
- Remove from oven and let cool completely.
Prepare the Vanilla Cream
- Warm whole milk in a saucepan over medium heat until it begins to steam.
- Whisk together egg yolks, granulated sugar, and cornstarch in a bowl. Gradually whisk in hot milk.
- Return mixture to saucepan and cook over medium heat until it thickens, stirring constantly.
- Remove from heat and stir in unsalted butter and vanilla extract. Chill until set.
Assemble the Tarts
- Spoon or pipe the chilled vanilla cream into the cooled tart shells.
- Top each tart with fresh mango, blueberries, and strawberries, arranging them artistically.
- Garnish with mint leaves.
Serve or Chill
- Enjoy immediately or chill in the fridge for about 30 minutes for a firmer texture.
Notes
Ensure all ingredients are cold for a flaky crust. Use pre-made shells for convenience. Tailor fruit toppings to seasonal availability.