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With a crisp tart shell, vanilla filling, and recent fruit topping, these mini fruit tarts are as scrumptious as they’re lovely.
Lengthy-time MBA readers understand how a lot I like mini desserts. I’ve made all types of mini cheesecakes, mini bundt desserts, and even mini cinnamon rolls through the years.Â
These mini fruit tarts are my latest mini dessert love affair. With the buttery tart shell, luscious vanilla pudding, and vibrant, recent fruit, they’re a complete lot of goodness in a single chunk (or two).
Since I made these throughout the summer time I used to be ready to make use of a complete number of my favourite fruits, however I can’t wait to attempt a berry model, a tropical fruit model, and even a citrusy model throughout the winter months.
It’s like having a number of recipes multi functional!Â
Stunning and scrumptious mini fruit tarts
When you’re searching for a showstopper dessert, these mini fruit tarts are for you.
There are many instances when an enormous dessert, like my strawberry tart or coconut cream pie, is the way in which to go. However different instances, bite-size is what you need.
I make my mini fruit tarts in a mini muffin tin, so every one is only one or two bites. They’re good for setting out at cookouts, child or bridal showers, or vacation events if you need friends to have the ability to serve themselves and pattern as many desserts as they like.
Think about placing a platter of those subsequent to mini pecan pies or mini pumpkin pies throughout the holidays! Your friends can be speaking about them for ages.
Every mini fruit tart has a crisp do-it-yourself tart shell, a creamy vanilla pudding filling, and recent fruit on prime. And which may sound sophisticated, however I promise you they’re surprisingly simple (and so enjoyable!) to make.
Find out how to make mini fruit tarts
Simply by taking a look at how fairly these bite-size beauties are, you in all probability don’t imagine me that they’re simple to make. However I’ll stroll you thru the entire course of!
What you’ll want
There are three elements to this recipe:
- Home made tart shells
- Vanilla pudding filling
- Contemporary fruit topping
For the tart dough, we tailored the dough from my good friend Megan’s lemon tart recipe. You’ll want:
- 1 ½ cups all-purpose flour
- 4 tablespoons granulated sugar
- ½ teaspoon superb sea salt
- 12 tablespoons chilly unsalted butter, reduce into items
- 3 tablespoons milk
This may make sufficient dough for 18 mini tart shells.Â
As common, be sure you are aware of the best way to measure flour earlier than you get began. You wish to make certain your measurements are correct so these tart shells come out good each time.
For the filling, I like to make use of my do-it-yourself vanilla pudding. It’s simple and scrumptious and will get rave evaluations from readers. Even if you happen to’ve by no means made do-it-yourself pudding earlier than, it’s price giving it a attempt for these tarts.
For the topping, we’ll want about 2 cups of varied recent fruit. A few of my favourite fruits for these tarts embody:
- Berries, reminiscent of strawberries, blueberries, raspberries, and blackberries
- Peaches
- Plums
- Cherries
- Kiwi
- Grapes
- Mango
The way you put together the fruits you might be utilizing will depend upon their measurement. You may go away blueberries entire, however ought to halve or quarter fruits like raspberries, blackberries, grapes, and cherries.
Bigger fruits, reminiscent of strawberries, kiwi, and peaches, will be reduce right into a small cube.
You may optionally glaze the tops of the tarts with a little bit of apricot preserves. This may give the tops of the tarts a shiny look.
When you don’t wish to try this step otherwise you don’t have any apricot preserves readily available, be at liberty to skip it. The tarts might be simply as scrumptious with or with out it!
Making these mini fruit tarts
In case you are nervous about making do-it-yourself pie crust, I promise you that making these tart shells is means simpler. The dough doesn’t must be rolled out and is means much less finicky than common pie dough!
Utilizing a meals processor, pulse collectively the flour, sugar, salt, and chilly butter. You need the combination to resemble coarse meal.
Pour in half of the milk and pulse till the dough comes collectively right into a ball. You would possibly want so as to add extra of the milk, however achieve this only a splash at a time. You need the dough to be pliable however not moist.
I like to make use of a small cookie scoop to scoop 1-tablespoon parts of the tart dough into every nicely of a 24-well mini muffin tin.Â
Now, use your fingers to press the dough evenly into the wells, alongside the bottoms and up the perimeters. Let the pan chill within the fridge for at the least half-hour earlier than baking.
When able to bake the tart shells, poke the bottoms of every shell just a few instances with a fork. Bake at 350°F for 13-16 minutes; you need the sides of the shells to be golden.
Let the shells cool within the pan utterly earlier than utilizing a small offset spatula to softly carry them out and onto a platter or wire rack.
Fill every shell with a beneficiant teaspoon of pudding and organize the recent fruit on prime as desired.
If you wish to glaze the tarts, combine the apricot preserves with 1 teaspoon of water and microwave for 15-30 seconds, simply till melted. Gently brush this combination over the fruit.
Serve the mini fruit tarts instantly or retailer them within the fridge till able to serve, ideally the identical day they’re assembled.
Make-ahead suggestions
I like to recommend serving these mini fruit tarts the identical day they’re assembled.Â
However if you wish to do some prep forward of time, make the elements to assemble later:
- Retailer baked and cooled tart shells in an hermetic container at room temperature for as much as 2 days.
- Retailer vanilla pudding in an hermetic container within the fridge for as much as 3 days.
- Retailer diced fruit in an hermetic container within the fridge for as much as a day. Take into account that reduce fruits could launch a few of their juices throughout this time.
Then, you’ll be able to assemble the tarts simply earlier than serving. Nobody will guess that you just did many of the work days earlier than!
Variation concepts
When you love the thought of those mini fruit tarts however don’t have time to make the shells and the pudding from scratch, you might have a few choices.
You should use mini phyllo shells instead of the do-it-yourself tart shells. The flavour and texture might be totally different from the buttery tart dough, however they work nice in a pinch!
Another choice is to press sugar cookie dough into the mini muffin wells. This provides you with a sugar cookie base as a substitute of a tart shell base.
You could possibly additionally use your favourite boxed vanilla pudding combine as a substitute of creating the do-it-yourself pudding for the filling. When you nonetheless wish to make the filling from scratch however need a cream cheese model, attempt the filling from my berry cookie cups.
FAQs
I don’t advocate utilizing frozen fruit on these fruit tarts. Frozen fruit releases quite a lot of juice when it thaws and can make the tarts wetter than we would like.
This recipe can use any fruit you want or that’s in season, so attempt making them at totally different instances of the yr with totally different fruit combos! Berries work nice throughout the spring, whilst you may make a good looking citrus model throughout the winter.
I prefer to run a small offset spatula across the fringe of the shells, then use the tip of the spatula to softly carry the shells out of the tin.
When you discover that difficult, you’ll be able to place a small strip of parchment paper within the backside of every nicely earlier than including the tart dough. Ensure that the ends of the parchment strip prolong above the sides of the nicely.
After baking and cooling, use the ends of the parchment as little handles to carry the shells out of the pan.
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Within the bowl of a meals processor, add the flour, sugar, salt, and butter. Pulse a number of instances till the combination resembles coarse meal.
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Pour in half of the milk, pulsing till the dough comes collectively in a ball. If wanted, add extra milk a splash at a time till the dough comes collectively – it ought to maintain collectively and be pliable however not moist. It’s possible you’ll not use all the milk.
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Use a small cookie scoop to scoop 1-tablespoon parts of the dough into every nicely of (1) 24-well mini muffin tin. Press the dough evenly throughout the bottoms and up the sides of the wells. Place the pan within the fridge and chill for at the least half-hour.
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Whereas the tart shells chill, preheat the oven to 350°F.
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As soon as the tart shells have chilled, prick the bottoms of every shell just a few instances with a fork. Bake for 13-16 minutes, or till the sides are golden. Set the pan on a cooling rack to permit the shells to chill utterly.
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As soon as cooled, use a small offset spatula to softly carry the tart shells out of the pan and onto a platter or wire rack. Fill every shell with a beneficiant teaspoon of the vanilla pudding and prime with the various recent fruit.
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If desired, glaze the tops of the tarts by mixing the apricot preserves with 1 teaspoon of water in a small microwave-safe bowl. Microwave for 15-30 seconds, till the preserves are melted. Gently brush over the fruit on the tarts.
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Serve instantly or retailer within the fridge till able to serve.
Tarts are finest served the identical day they’re assembled. If you need to make the elements forward of time:
- Retailer baked and cooled tart shells in an hermetic container at room temperature for as much as 2 days.
- Retailer vanilla pudding in an hermetic container within the fridge for as much as 3 days.
- Retailer diced fruit in an hermetic container within the fridge for as much as a day. Take into account that reduce fruits could launch a few of their juices throughout this time.
Tart dough tailored from Stetted’s lemon tart.
Serving: 1mini tart, Energy: 104kcal, Carbohydrates: 12g, Protein: 1g, Fats: 6g, Saturated Fats: 4g, Polyunsaturated Fats: 0.2g, Monounsaturated Fats: 1g, Trans Fats: 0.2g, Ldl cholesterol: 15mg, Sodium: 55mg, Potassium: 32mg, Fiber: 1g, Sugar: 5g, Vitamin A: 241IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 0.4mg
Vitamin info is mechanically calculated, so ought to solely be used as an approximation.