Mini Fruit Tartlets with Pastry Cream

These little bites of heaven look fancy but are way easier than they seem! Today we’re talking about Fruit Tartlets! Sounds amazing, right?

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Fruit Tartlets are one of the tastiest little desserts I know of. I could seriously eat that pastry cream all day, guilt-free! It’s topped with fruit, so I’m good, right?

Picture crispy buttery tart shells filled with smooth, creamy vanilla pastry cream, topped with bright fresh berries and juicy fruit slices. My mouth is watering already.

They’re sweet, creamy, and so delicious, you’ll want to eat them faster than I lose my phone in the couch cushions (and that’s pretty speedy, haha!).

These mini tarts are my secret weapon. I brought them to a party a while back, and everyone thought I was a baking wizard. Amazing what a good recipe will do for you.

The tart crusts are buttery and flaky, the custard filling is velvety and rich, and the fruit makes every bite pop like a flavor firework.

Perfect for afternoon tea, a bridal shower, or just when you want a perfect bite-sized dessert to brighten your day.

Grab your tart pans, and let’s make these Fruit Tartlets that’ll have you feeling like a pro—no magic wand required!

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1. Buttery Bliss – The shortbread crusts are flaky and rich—crumbly goodness in every bite!
2. Creamy Dreamy – That velvety pastry cream is thick and sweet—smoother than a cat’s purr!
3. Fresh and Fun – Colorful fruit on top adds a juicy pop. The contrast really does a lot for the presentation on these things.

• Whole milk
• Granulated sugar
• Egg yolks
• Whole egg
• Cornstarch
• Unsalted butter
• Vanilla extract
• All-purpose flour
• Unsalted butter (chilled)
• Powdered sugar
• Salt
• Egg
• Chilled water
• Blueberries
• Raspberries
• Kiwifruit
• Apricot jam (optional)

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1. To make the pastry cream, add the milk and 1/4 of the granulated sugar to a medium saucepan, and whisk to combine.
2. Place the saucepan over a medium heat, stirring often, and bring to the boil.  While the milk mixture is heating, add the egg yolks, whole egg, cornstarch and remaining 1/3 granulated sugar to a large mixing bowl.  Whisk until smooth.
3. Once the milk mixture has come to the boil, remove from the heat and pour in a very slow drizzle into the bowl with the egg mixture while whisking constantly.
4. Once all of the milk mixture has been added to the egg mixture, pour the combined mixture back into the saucepan.  Place the saucepan back over a medium heat and bring back to the boil while whisking constantly.
5. Once the mixture has come to the boil, remove from the heat.  Stir through the butter until melted, then stir through the vanilla.
6. Pour the mixture into a medium bowl and immediately cover with plastic wrap, ensuring the plastic wrap is touching the surface of the pastry cream to prevent a skin from forming.  Transfer to the fridge to cool completely.

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1. While the pastry cream is cooling, make a start on the pastry.  Add the chilled butter cubes, flour, powdered sugar and salt to the bowl of a food processor.  Process until the mixture resembles breadcrumbs.  
2. Add the egg and chilled water to the processor and pulse until the mixture has just combined and a crumbly dough begins to form, adding additional chilled water only if necessary.
3. Turn the pastry dough onto a floured surface and bring the dough together with your hands.  Shape into a disc.  Cover the dough with plastic wrap and place in the fridge for 30 minutes.
4. Preheat the oven to 350°F/180°c.  Work with half of the dough at a time, covering the other half in plastic wrap and returning to the fridge.
5. Place the dough between two sheets of parchment paper, and roll with a rolling pin until the dough is approximately 1/8 inch in thickness.  Cut rounds from the dough that are larger than the tart tins using a sharp knife or large cookie cutter.
6. Press the rounds of dough gently into the 3 inch tart tins which have been greased with a non-stick cooking spray, shaping the dough with your fingers to the inside of the tin.  Trim the excess dough with a sharp knife or by running a rolling pin over the top of the tart tins.  Repeat with the remaining half of dough.  Place tart tins in the fridge to chill for 30 minutes.
7. Pierce the base of the pastry with a fork at least 4 times.  Bake in the oven for 15 minutes, or until cooked through and starting to turn golden.  Set aside to cool completely.
8. Once the pastry shells have cooled completely, remove from the tart tins.  Combine the apricot jam with 1 tablespoon of water, and microwave for 30 seconds or until hot.  Whisk with a fork to combine.  Use a pastry brush to brush the inside of each pastry shell with the apricot mixture.
9. Fill the shells with approximately 2 tablespoons each of the pastry cream, and top with the fresh fruit. Glaze the fruit with the remaining apricot mixture, if desired.

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CAN I ADD OTHER FRUIT?

Oh, totally!

Swap in mandarin oranges, seasonal fruits, or any favorite fruit you love—strawberries, peaches, anything juicy works!

So long as you can cut them small enough to fit on the little guys.

Mix it up like a fruit salad party on your tartlet shells!

CAN THIS BE MADE AHEAD?

You bet!

Bake the tart shells and make the cream filling a day early—store them in the fridge, then add the fruit right before serving.

I’m all about doing the work a day or two ahead of time to save stress on the big day. How about you?

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ANY ADDITIONS?

Want to make these mini fruit tartlets all your own? I know how it is.

Try a thing or two from the following list:

• Lemon Zest – Add a little—bright and zingy, it’s like sunshine in your bite!
• Fresh Berries – Pile on extra fresh berries—juicy and sweet, a berry bonanza!
• Apricot Preserves – Brush on more apricot jam—shiny and sticky goodness!
• Whipped Cream – Dollop some—fluffy clouds on your tarts!
• Lemon Curd – Swirl it in—tart and tangy with the custard filling!
• Mint Leaves – Pop some on—fresh and green, like a fancy garnish!
• Powdered Sugar – Dust a sprinkle—sweet snow for your tart crusts!
• Vanilla Bean Paste – Mix in a bit—extra vanilla flavor dots!
• Chocolate Chips – Sprinkle a few—melty surprises in every nibble!
• Passion Fruit – Spoon some pulp—tropical zing for your mini tarts!

ANY SUBSTITUTIONS?

Mix it up with these swaps if you’re missing stuff or want a twist:

• Heavy Cream – Use this instead of whole milk—richer cream filling vibes!
• Sugar – Swap granulated sugar with brown sugar—deeper sweetness!
• Cream Cheese Filling – Sub for vanilla pastry cream—tangy and creamy!
• Pie Crust – Replace the shortbread crusts—still buttery and good!
• Lemon Juice – Use this instead of vanilla extract—zesty kick!

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Refrigerator:

Pop them in an airtight container and chill in the fridge for up to 3 days—keep them fresh and ready for a sneaky snack.

The fruit might soften a bit, but they’re still a delicious mini fruit tart!

Freezer:

Don’t freeze the finished tarts—they’ll turn soggy faster than a sponge in a puddle!

But you can freeze the tart dough in plastic wrap for up to 3 months—thaw it when you’re ready to bake again.

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And there we have it. Fruit Tartlets that are cute, creamy, and crazy easy!

Looking for a quick way to be a dessert pro? This will put you on the right track!