Buttery, crisp tart shells filled with smooth vanilla pastry cream and crowned with a vibrant array of fresh fruits—these Mini Fruit Tartlets with Pastry Cream are elegant, delicious, and perfect for any celebration or afternoon tea.

Why You’ll Love This Recipe

These tartlets are a beautiful combination of texture and flavor: flaky crust, silky cream, and juicy fruit. They’re visually stunning, easy to customize with seasonal fruits, and make for an impressive yet manageable dessert. The recipe also allows for advanced preparation, making it ideal for parties, bridal showers, or refined desserts to conclude a meal.

Ingredients

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

For the tart shells:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/3 cup powdered sugar
• 1 egg yolk
• 1–2 tbsp cold water
• Pinch of salt

For the pastry cream:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 egg yolks
• 1/4 cup cornstarch
• 1 tbsp unsalted butter
• 1 tsp vanilla extract

For the fruit topping:

• 2 kiwis, peeled and thinly sliced
• 1 green apple, thinly sliced
• 6 strawberries, sliced
• 6 fresh blackberries
• 1/4 cup apricot jam (for glaze)
• 1 tbsp water

Directions

1. Prepare the tart shells:
   • Preheat oven to 350°F (175°C).
   • In a food processor, combine flour, powdered sugar, and salt. Add cubed butter and pulse until the mixture resembles coarse breadcrumbs.
   • Add egg yolk and cold water, pulsing just until the dough comes together.
   • Divide the dough among tartlet pans and press evenly into the bases and sides. Chill for 15 minutes in the refrigerator.
   • Prick the bottoms of the tartlets with a fork to prevent puffing, and bake for 12–15 minutes or until lightly golden. Let them cool completely.
2. Make the pastry cream:
   • Heat the milk in a saucepan over medium heat until it begins to steam.
   • In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth and pale.
   • Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
   • Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
   • Remove from heat, stir in the butter and vanilla extract. Transfer to a bowl, cover with plastic wrap (pressed directly onto the surface), and chill until cold and thick.
3. Assemble the tartlets:
   • Once tart shells and pastry cream are completely cooled, spoon or pipe pastry cream into each shell.
   • Decoratively arrange kiwi slices, apple slices, strawberries, and blackberries on top of the cream.
4. Make the glaze:
   • Warm apricot jam with water in a small saucepan until liquid. Strain if needed.
   • Use a pastry brush to lightly glaze the fruits, giving them a glossy finish.
   • Chill tartlets for at least 30 minutes before serving for best texture and appearance.

Servings and timing

This recipe yields approximately 6 mini tartlets.
Prep time: 30 minutes
Cook time: 15 minutes
Chill time: 1 hour (including pastry cream and assembled tartlets)
Total time: About 1 hour 45 minutes

Variations

• Fruit Options: Use raspberries, blueberries, mango, peaches, or grapes depending on the season and preference.
• Citrus Flavor: Add lemon or orange zest to the pastry cream for a fresh twist.
• Chocolate Base: Brush tart shells with melted chocolate before adding the cream for added richness.
• Nutty Crust: Replace part of the flour with almond or hazelnut flour for a nutty flavor.
• Vegan Alternative: Use plant-based butter and milk substitutes, and a cornstarch-thickened custard for a dairy-free version.

Storage/Reheating

Store the tartlets in the refrigerator, loosely covered, for up to 2 days.
Avoid freezing once assembled, as the fruit and cream may lose their texture.
For best results, keep the tart shells and pastry cream separate and assemble shortly before serving.

FAQs

Can I make the tart shells in advance?

Yes, the tart shells can be baked and stored in an airtight container at room temperature for up to 3 days before assembling.

Can I use store-bought tart shells?

Absolutely. Store-bought tartlet shells are a convenient option and work well in this recipe.

How long does the pastry cream last?

Pastry cream should be stored in the refrigerator and used within 2–3 days.

Can I use canned fruit?

You can, but be sure to drain it well and avoid overly wet fruits that may soften the tart shell.

Why is my pastry cream runny?

It may not have cooked long enough. Ensure it thickens properly over medium heat and cools completely before using.

Can I make this recipe as one large tart?

Yes, use a 9-inch tart pan and increase baking time for the crust to 18–20 minutes.

What’s the best way to slice the fruit for topping?

Use a sharp knife and cut fruits thinly for easy arrangement and eating. Uniform slices also enhance visual appeal.

How do I keep fruit from browning?

For apples or bananas, brush slices with lemon juice before placing them on the tartlets.

Can I skip the glaze?

You can, but the glaze not only adds shine but also helps preserve the fruit’s freshness.

Are these suitable for events or gifting?

Yes, their elegant appearance makes them ideal for parties, showers, and as edible gifts.

Conclusion

Mini Fruit Tartlets with Pastry Cream offer a beautiful balance of crisp crust, creamy filling, and juicy fruit. Perfect for entertaining or enjoying as a refined treat, these tartlets are as delightful to eat as they are to behold. With the option to prepare components in advance and customize toppings, this recipe is a versatile addition to any baker’s repertoire.

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