Mini Fruit Tart Dessert Recipe

This past weekend my daughters and my son’s girlfriend made this mini fruit tart dessert recipe, and they turned out so well.

It was a fun project for them and I want to share the process with you!

Mini Fruit Tart Dessert Recipe

You’re family and friends will love them.

Before you say, no this is too much work, let me tell you how easy it was.

Especially because we used a premade pie crust. Homemade crusts are lovely, but so is not avoiding the 45 minutes of work it takes me to make them.

These cute mini tins here were the perfect inspiration.

I mean come on!

So adorable, you’ve got to bake something in them.

Directions for Mini Fruit Tarts

1. Purchase premade pie crust and let sit at room temp for an hour.

2. Cut the dough into squares slightly larger than the mini tart pans. Transfer the dough to the tart pans and gently press it into the bottom and sides. Use a rolling pin to pinch the overhanging dough off. Dock the dough multiple times with a fork.

3. Use dried garbanzo beans to hold the dough in place and keep it the form of the tin while it bakes.

4. To bake the tart shells: Preheat the oven to 375°. Bake the tart shells for 14 to 15 minutes or until golden brown on the edges and the bottoms are just set, rotating halfway through. Let cool for a few minutes.

5. In a small bowl, whisk the egg yolks and 1 tablespoon cold water. Brush the egg wash on the inner and outer sides of the tart shells. Bake for 7 to 10 minutes more, until shiny and set. Let cool completely.

6. To make the pastry cream: In a medium bowl, prepare an ice bath. Rest a similar-size bowl in the ice bath, and line it with a mesh sieve. Set aside.

7. In a large pot, combine the sugar, milk, heavy cream, and a pinch of salt. Cook over medium-high heat, whisking occasionally, until steaming. Remove the pot from the heat.

8. In a medium bowl, whisk together the egg yolks and cornstarch until thick, smooth, and slightly lighter in color. Slowly pour the hot milk into the egg yolks, while whisking constantly, until combined. Return the custard to the pot.

9. Place the pot over medium-low heat, and cook, whisking constantly, until the custard begins to thicken and boil, 4 to 5 minutes. Cook for 1 minute more, continuing to whisk vigorously. Immediately strain the custard into the bowl over ice.

10. Whisk the vanilla extract, brandy, if using, and butter into the pastry cream until well combined. Place plastic wrap flush against the pastry cream, and let sit until room temperature, 30 minutes. Transfer the pastry cream to an airtight container and refrigerate until ready to use. Note: pastry cream can be stored in the refrigerator for up to 5 days.

11. To assemble the tarts: Divide the pastry cream between the tart shells, filling each to ¼” below the top of the shell. Smooth the pastry cream with an offset spatula or spoon. Arrange about ⅓ cup of mixed fruit on top of each tart.

12. Serve cold. The fruit tarts can be stored in an airtight container in the refrigerator for up to 3 days.

Undoubtedly, fruit dessert are my favorite.

Not only are you able to have endless amounts of flavor, fruit is incredibly healthy as well.

This fruit tart recipe checks all the boxes.

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MORE EASY DESSERT RECIPES

• Homemade Boxed Chocolate Recipe
• Last Minute Fresh Fruit Dessert Centerpiece
• The Easiest Floral Cake Pop 

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