Mini Fruit Tarts with Creamy Filling

These little fruit tarts are like confetti for your dessert plate—crisp buttery shells, a cool, silky vanilla filling, and juicy fruit that basically shouts “party!” at your face. They’re bakery-cute without bakery stress, and yes, they actually taste as good as they look. The creamy center isn’t cloying, the crust has crunch, and the glossy jam glaze gives that “I tried today” shine.

My husband cannot be trusted around these. I’ll turn my back to slice strawberries and he’s already “taste testing” a shell, then suddenly he’s “balancing flavors” with a half-finished tart in one hand and a blueberry stain on his shirt. The kids decorate theirs like tiny mosaics and think they’re culinary geniuses. Honestly, this recipe has become our go-to for brunches, birthdays, and that random Tuesday when the fruit drawer is a little too full. We assemble at the table, everyone steals berries, and the chaos is half the fun.

How to Make It

Okay, two paths: classic pastry cream (custard—silky, fancy, amazing) or the quick “company’s here in an hour” filling (mascarpone/cream cheese, no stove). Both are good.

For shells, I grab two refrigerated pie crusts. Let them warm up a bit so they don’t crack, cut 2.5–3-inch circles, and tuck those into a mini muffin tin. Dock with a fork, freeze 10 minutes (prevents slouchy sides), then bake at 375°F for 12–14 minutes until golden. Cool completely. No shame if you buy pre-baked mini tart shells—honestly, they’re adorable and save time.

Pastry cream time: heat 1.5 cups whole milk till steamy. In a bowl, whisk 3 egg yolks with 1/3 cup sugar, 2 tbsp cornstarch, and a tiny pinch of salt—looks too thick at first, keep going. Temper with hot milk, back into the pot, and whisk over medium until thick bubbles blorp up. Off heat: 2 tbsp butter + 1 tsp vanilla. Press plastic wrap on top so it doesn’t grow skin and chill 1–2 hours.

Shortcut filling: beat 8 oz mascarpone with 4 oz cream cheese, 1/3 cup powdered sugar, 1 tsp vanilla, and 2–3 tbsp cream or milk to loosen. It should be spreadable but not soupy. Chill while shells cool.

Fruit: slice strawberries, peel and slice kiwi, grab blueberries/raspberries/blackberries—pat everything dry so you don’t sog up your crusts. Quick glaze: warm 2 tbsp apricot jam with 1 tsp water till melty. Brush over fruit after assembly for that glossy moment.

Fill cooled shells, nestle your fruit like a tiny art director, swipe glaze, and try not to eat three before anyone sees them.

✔Ingredient Notes

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– Pie crust or mini tart shells: Store-bought totally works. Dock and chill the dough before baking so the sides don’t slide down like a drama queen.
– Whole milk: Gives pastry cream body. 2% works; almond/coconut milk will change texture—thicker with extra cornstarch if you go dairy-free.
– Egg yolks: Richness + color. If you’re short a yolk, add a teaspoon more cornstarch to help it set.
– Cornstarch: It’s the set-it-and-forget-it insurance. Lumpy? You probably didn’t whisk like your life depended on it. Strain it—no one will know.
– Vanilla + butter: Flavor and silk. Don’t skip the butter swirl at the end; it turns “good” into “glossy and lush.”
– Mascarpone/cream cheese (quick filling option): Mascarpone = fancy cloud. Cream cheese = tang. Mix for balance; loosen with a splash of cream if stiff.
– Fresh fruit: Dry it well. Wet berries = soggy shells. Avoid super juicy melon unless you’re serving right away.
– Apricot jam: Classic glaze. Microwave with a little water so it brushes on like a dream. Orange marmalade or apple jelly also do the job.
– Lemon zest (optional): Zing. Fold a little into the filling if your fruit is very sweet.

✔Recipe Steps

1. Heat milk until steamy; whisk yolks, sugar, cornstarch, and salt until smooth.
2. Temper yolks with hot milk, return to pot, and cook, whisking, until thick and bubbling.
3. Off heat, stir in butter and vanilla; cover with plastic wrap on the surface and chill 1–2 hours.
4. Cut and press pie dough into a mini muffin tin, dock, freeze 10 minutes, then bake at 375°F for 12–14 minutes; cool completely.
5. Slice and pat dry fruit; warm jam with a splash of water to make a quick glaze.
6. Fill shells with chilled pastry cream (or quick mascarpone filling), top with fruit, brush with glaze, and chill 20 minutes to set.

What to Serve It With

– Strong coffee or a pot of earl grey.
– Brunch-y things: soft scrambled eggs, crispy bacon, fruit salad that’s not competing with the tarts.
– A citrusy green salad if you’re doing a light lunch spread.
– Bubbles: prosecco or a simple mimosa because you’re fancy now.

✔Tips & Mistakes

– Freeze the dough-lined cups before baking—prevents shrinkage and puffy bottoms.
– Don’t rush the chill. Warm custard will melt your fruit and make the shells soggy.
– Pat fruit super dry. Sog is the enemy of crisp.
– Brush a whisper of melted dark chocolate inside shells for a moisture barrier (and a little oomph).
– If your pastry cream looks lumpy, strain it while warm. No shame, just smooth.
– Assemble close to serving for max crunch—30 to 90 minutes is the sweet spot.

✔Storage Tips

Assembled tarts keep in the fridge, loosely covered, up to 24 hours. They’re still tasty on day two, just softer. Shells alone keep airtight at room temp 2 days; pastry cream keeps 3 days in the fridge. Don’t freeze assembled tarts (fruit turns weird), but you can freeze baked shells. Cold tarts for breakfast? Completely acceptable. I support your choices.

✔Variations and Substitutions

– Use lemon curd instead of pastry cream for a bright, tart center.
– Swap honey or maple for powdered sugar in the quick filling; start with less and taste.
– Gluten-free? Use GF pie dough or almond flour tart shells; bake until deeply golden for structure.
– Dairy-free? Try coconut milk pastry cream (add 1–2 extra teaspoons cornstarch) and skip the butter.
– Chocolate base: paint shells with melted dark chocolate and let set before filling.
– Jam glaze swaps: apricot, apple jelly, or even strained raspberry jam if you want a pink glow.
– Boozy twist: a teaspoon of Grand Marnier or limoncello in the filling for the adults.

Frequently Asked Questions

Mini Fruit Tarts with Creamy Filling

Flaky mini tart shells filled with a silky cream cheese–vanilla filling and topped with fresh, colorful fruit and a light apricot glaze. Perfect for parties, brunch, or a sweet afternoon treat.

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Prep Time: 25 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup all-purpose flour
• ▢ 0.33 cup powdered sugar for tart dough
• ▢ 0.25 teaspoon fine sea salt
• ▢ 0.75 cup unsalted butter cold, diced
• ▢ 1 large egg yolk room temperature
• ▢ 1 teaspoon vanilla extract for tart dough
• ▢ 8 oz cream cheese softened
• ▢ 0.5 cup powdered sugar for filling
• ▢ 1 teaspoon vanilla extract for filling
• ▢ 0.5 teaspoon lemon zest finely grated
• ▢ 0.75 cup heavy whipping cream chilled
• ▢ 1 cup strawberries hulled and sliced
• ▢ 0.5 cup blueberries rinsed and patted dry
• ▢ 0.75 cup kiwi peeled and diced
• ▢ 0.33 cup apricot jam for glaze
• ▢ 1 tablespoon water to thin jam for glaze

Instructions

Preparation Steps

• Preheat oven to 350°F. Lightly grease a 12-cup mini muffin pan or line with mini tart liners.
• Make the tart dough: In a bowl, whisk flour, powdered sugar, and salt. Cut in the cold butter with a pastry cutter or pulse in a food processor until sandy with pea-size bits.
• Add egg yolk and vanilla; mix just until the dough clumps when pressed. If dry, add 0.5 to 1.0 teaspoon cold water.
• Divide dough into 12 portions and press evenly into the cups, pushing up the sides to form shells. Prick bottoms with a fork.
• Bake 12 to 15 minutes until lightly golden. If centers puff, press down gently with a spoon. Cool completely in the pan, then remove shells.
• Beat cream cheese with powdered sugar, vanilla, and lemon zest until smooth. In a separate bowl, whip heavy cream to soft peaks; fold into the cream cheese mixture until silky.
• Pipe or spoon the creamy filling into cooled tart shells. Chill 15 minutes to set.
• Prepare the glaze: Warm apricot jam with water over low heat or in the microwave until fluid. Strain if desired for a smooth finish.
• Top each tart with strawberries, blueberries, and kiwi. Brush or drizzle lightly with the warm apricot glaze. Serve immediately or refrigerate up to 6 hours.

Notes

For crisp shells, fill just before serving. You can swap fruits seasonally—try mango, peaches, or raspberries. The tart shells and filling can be made a day ahead; store shells airtight at room temperature and the filling covered in the refrigerator.