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Mini Fruit Tarts Recipe

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3.9 from 15 reviews

These Mini Fruit Tarts feature crisp, buttery tart shells filled with creamy homemade vanilla pudding and topped with a colorful assortment of fresh fruit. Perfect for a light, elegant dessert or a delightful party treat, these tarts combine a flaky crust with luscious pudding and vibrant fresh fruit, finished with an optional apricot glaze for added shine and sweetness.

Ingredients

Tart Shells

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

Filling and Topping

  • Generous ½ cup homemade vanilla pudding
  • 2 cups diced assorted fresh fruit (such as berries, kiwi, grapes, cherries, peaches, etc.)
  • 2 tablespoons apricot preserves (optional)
  • 1 teaspoon water (for apricot glaze)

Instructions

  1. Prepare Tart Dough: In the bowl of a food processor, combine the flour, sugar, salt, and cold butter pieces. Pulse several times until the mixture resembles coarse meal, ensuring the butter is broken down evenly.
  2. Form Dough Ball: Slowly pour in half of the milk while pulsing until the dough starts to come together. Add additional milk in small splashes if needed until the dough forms a pliable ball that is not wet.
  3. Shape Tart Shells: Using a small cookie scoop, portion 1 tablespoon of dough into each well of a 24-well mini muffin tin. Press the dough evenly across the bottoms and up the edges to form uniform shells. Chill the pan in the refrigerator for at least 30 minutes to firm up the dough.
  4. Preheat Oven: Set your oven to 350°F (175°C) as the tart shells chill.
  5. Bake Tart Shells: After chilling, prick the bottoms of each tart shell a few times with a fork to prevent puffing. Bake the shells for 13-16 minutes or until their edges turn golden brown. Remove from oven and cool completely on a wire rack.
  6. Remove Tart Shells: Once cooled, gently lift the tart shells out of the muffin pan with a small offset spatula and arrange them on a platter or wire rack.
  7. Fill and Top Tarts: Spoon a generous teaspoon of homemade vanilla pudding into each tart shell. Top with assorted fresh diced fruit for a colorful and fresh finish.
  8. Optional Apricot Glaze: Combine apricot preserves with 1 teaspoon of water in a microwave-safe bowl and heat for 15-30 seconds until melted. Gently brush the glaze over the fruit on each tart to add shine and subtle sweetness.
  9. Serve or Store: Serve the tarts immediately to enjoy the crisp textures, or refrigerate until ready to serve.

Notes

  • You can use a variety of fresh fruits such as strawberries, blueberries, kiwi, grapes, cherries, or peaches to customize the tarts.
  • Ensure butter is very cold when mixing for flaky tart shells.
  • If you don’t have a food processor, you can mix the dough by hand using a pastry cutter or two knives to cut in the butter.
  • The apricot glaze is optional but adds a professional glossy finish and helps keep the fruit fresh longer.
  • Tarts are best served the same day but can be stored covered in the fridge for up to 2 days.

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