Mini Cream Tart Cakes are a modern and elegant dessert perfect for special occasions. These individual-sized treats feature buttery shortcrust pastry rounds stacked with piped vanilla whipped cream and adorned with vibrant fresh fruit, cookies, and other decorative toppings. Visually stunning and delightfully customizable, they’re ideal for tea parties, birthdays, bridal showers, or edible gifts.

Why You’ll Love This Recipe

These mini tart cakes are as fun to make as they are to serve. Here’s why they’ll become your go-to for festive desserts:

• Beautiful presentation with minimal effort
• Light, airy cream pairs perfectly with crisp pastry
• Fully customizable toppings for any theme or event
• Ideal for individual servings and gift boxes
• No special molds or equipment required

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Tart Base:

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ½ cup unsalted butter, cold and cubed
• 1 egg yolk
• 1–2 tablespoons cold water
• ½ teaspoon vanilla extract

For the Cream Filling:

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Toppings (choose your favorites):

• Fresh raspberries
• Fresh blueberries
• Mango cubes
• Pistachio or matcha whipped cream
• Lotus Biscoff cookies
• Chocolate pearls
• Mint leaves
• Powdered sugar (for dusting)

Directions

1. In a mixing bowl, combine the flour and powdered sugar. Add cold butter cubes and rub into the flour using your fingertips until the mixture resembles coarse crumbs.
2. Add the egg yolk, vanilla extract, and 1 tablespoon of cold water. Mix just until a dough forms, adding the second tablespoon of water if needed.
3. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
4. Preheat oven to 350°F (175°C). Roll out the chilled dough to about ¼ inch thickness on a lightly floured surface.
5. Cut into circles using a cookie cutter (typically 2–3 inches in diameter) and place them on a parchment-lined baking sheet.
6. Bake for 10–12 minutes or until lightly golden. Let cool completely on a wire rack.
7. In a clean bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Transfer the cream to a piping bag fitted with a round or star tip.
8. Pipe the cream onto one tart base in small mounds around the edge and center. Gently place another tart base on top and repeat the piping for a stacked, two-layer tart.
9. Decorate the tops with fresh fruits, flavored creams, cookies, edible flowers, or other garnishes. Dust lightly with powdered sugar if desired.
10. Chill for 15–20 minutes before serving for best texture and presentation.

Servings and Timing

Servings: 6–8 mini tart cakes
Prep Time: 30 minutes
Chilling Time: 30 minutes
Cook Time: 12 minutes
Total Time: 1 hour 15 minutes

Variations

• Chocolate Dough: Add 2 tablespoons cocoa powder to the flour for a chocolate base.
• Cream Flavor Options: Fold in lemon zest, espresso, or flavored extracts (almond, rose, etc.) to the whipped cream.
• Filling Alternatives: Use mascarpone cream, pastry cream, or stabilized whipped cream.
• Nutty Base: Add ground almonds or pistachios to the tart dough for a nutty flavor.
• Holiday Themes: Decorate with red and green fruits for Christmas or pastel candies for Easter.

Storage/Reheating

Storage: Assemble and refrigerate tarts for up to 24 hours. For best results, keep components separate and assemble just before serving to maintain the crisp texture of the tart shells.

Reheating: Not applicable. This is a chilled dessert and should be served cold or at room temperature.

FAQs

Can I make the tart bases in advance?

Yes, you can bake the tart shells up to 3 days in advance. Store in an airtight container at room temperature.

Can I freeze the tart dough?

Yes, the dough can be frozen for up to 1 month. Thaw in the refrigerator before rolling and cutting.

What’s the best way to keep the tart shells crisp?

Do not assemble the tarts until shortly before serving. Keep the shells in a dry, airtight container.

Can I use store-bought whipped cream?

For best texture and stability, homemade whipped cream is recommended. However, stabilized store-bought cream can be used in a pinch.

Can I add gelatin to the whipped cream?

Yes, to stabilize it for longer presentation times, dissolve 1 teaspoon unflavored gelatin in 2 tablespoons warm water and fold it into the whipped cream.

What other shapes can I make?

Hearts, stars, or numbers work beautifully for themed celebrations using different cookie cutters.

Can these be made vegan?

Yes, substitute the butter with plant-based margarine and use coconut cream for the filling.

Are these gluten-free?

You can use a gluten-free flour blend designed for pastries to make the tart base gluten-free.

How do I prevent overbaking the tart bases?

Watch closely at the 10-minute mark—once they’re lightly golden around the edges, they’re ready.

What piping tip should I use for the cream?

A round or open star tip gives clean and elegant results. For a more whimsical look, use a closed star or petal tip.

Conclusion

Mini Cream Tart Cakes with Fruit & Cookie Toppings are as delightful to look at as they are to eat. With crisp tart shells, creamy whipped filling, and eye-catching toppings, they’re the perfect choice for elegant gatherings and personal treats. Beautiful, customizable, and surprisingly simple to make, these mini desserts will elevate any celebration.

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