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Mini Fruit Tarts Recipe

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4 from 2 reviews

Delightful mini fruit tarts featuring a crisp, buttery pastry shell filled with creamy homemade vanilla pudding and topped with an assortment of fresh, diced fruits. These colorful tarts are perfect for gatherings, offering a fresh and elegant dessert that combines a flaky base with rich pudding and vibrant fruit toppings, optionally glazed with apricot preserves for a glossy finish.

Ingredients

Pastry Dough

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

Filling

  • Generous ½ cup homemade vanilla pudding
  • 2 cups diced assorted fresh fruit (such as berries, kiwi, grapes, cherries, peaches)

Glaze (Optional)

  • 2 tablespoons apricot preserves
  • 1 teaspoon water

Instructions

  1. Make the 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 texture, ensuring the butter pieces are evenly mixed but still slightly chunky.
  2. Form the dough ball: Gradually add half of the milk, pulsing until the dough starts to come together into a ball. Add additional milk, one splash at a time, if needed, until the dough holds together and is pliable but not wet.
  3. Shape tart shells: Use a small cookie scoop to portion about 1 tablespoon of dough into each well of a 24-well mini muffin tin. Press the dough evenly along the bottom and up the sides of each well to form a tart shell. Refrigerate the pan for at least 30 minutes to chill the dough.
  4. Preheat oven: While the tart shells chill, preheat your oven to 350°F (175°C).
  5. Bake the tart shells: Remove the tart shells from the refrigerator. Prick the bottoms a few times with a fork to prevent puffing. Bake for 13-16 minutes, or until the tart edges turn golden brown. Place the pan on a cooling rack and allow the shells to cool completely.
  6. Fill tart shells: Once cooled, carefully lift each tart shell out of the muffin tin using a small offset spatula. Spoon a generous teaspoon of homemade vanilla pudding into each shell, then top with the diced assorted fresh fruit.
  7. Glaze the fruit (optional): Mix the apricot preserves with 1 teaspoon of water in a small microwave-safe bowl. Microwave for 15-30 seconds until melted and smooth. Using a brush, gently glaze the tops of the fruit for a shiny finish.
  8. Serve or store: These mini fruit tarts are best served immediately but can be stored in the refrigerator until ready to serve.

Notes

  • You can use any fresh fruits you prefer or have on hand, such as strawberries, blueberries, mango, or pineapple.
  • If you don’t have homemade vanilla pudding, store-bought vanilla pudding can be substituted.
  • Chilling the dough is crucial to ensure crisp, well-shaped tart shells that bake properly.
  • The apricot glaze adds a beautiful shine but can be omitted if desired.
  • These tarts can be made a few hours ahead of time and kept refrigerated but are best eaten the same day for freshness.

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