How do I keep the tart shells from becoming soggy?

To prevent soggy crusts, make sure to fully bake the tart shells until they are golden brown before filling. You can also brush the inside of the cooled shells with a thin layer of melted white chocolate or a jam glaze to act as a moisture barrier before adding the pastry cream.

Can I make Mini Fruit Tarts With Pastry Cream ahead of time?

Yes! You can prepare the tart shells and pastry cream up to 2–3 days in advance . Store the crusts in an airtight container at room temperature and the cream in the refrigerator. Assemble the tarts and add fruit shortly before serving to preserve texture and freshness.

What fruits work best for topping mini fruit tarts?

Mini Fruit Tarts With Pastry Cream are very versatile. Use berries (like strawberries, raspberries, and blueberries), kiwi, mango, peaches, or grapes . Choose ripe, firm fruit for the best texture. Avoid overly juicy fruits that may leak onto the cream or soften the tart shell too quickly.

Mini Fruit Tarts With Pastry Cream – Best Dessert Recipe

Name: Mini Fruit Tarts With Pastry Cream
Prep time: 1 h
Cook time: 1 h
Total time: 5 h
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup unsalted butter, cold and cubed; 1/4 cup powdered sugar; 1/4 tsp kosher salt; 1 large egg; 1 tsp vanilla extract; 1 3/4 cups whole milk; 2 tsp vanilla extract (for pastry cream); 5 egg yolks; 1/2 cup granulated sugar; 3 tbsp cornstarch; 2 tbsp unsalted butter (for pastry cream); 1/2 cup strawberries, sliced; 1/4 cup blueberries; 1 tbsp apricot jam; 1/2 tsp water

Description

Mini Fruit Tarts With Pastry Cream are elegant, bite-sized desserts made with a buttery tart shell, silky homemade pastry cream, and topped with fresh seasonal fruits. Perfect for parties, brunches, or a delightful sweet treat any time of year.

Ingredients

Scale

1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup powdered sugar
1/4 tsp kosher salt
1 large egg
1 tsp vanilla extract
1 3/4 cups whole milk
2 tsp vanilla extract (for pastry cream)
5 egg yolks
1/2 cup granulated sugar
3 tbsp cornstarch
2 tbsp unsalted butter (for pastry cream)
1/2 cup strawberries, sliced
1/4 cup blueberries
1 tbsp apricot jam
1/2 tsp water

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Instructions

In a food processor, combine flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
Add egg and vanilla extract. Pulse until dough forms. Do not overmix.
Wrap dough in plastic and chill for at least 1 hour.
Roll out dough on floured surface. Cut circles slightly larger than tart pans and press into pans. Trim excess and prick bottoms with fork.
Freeze tart shells for 20 minutes. Preheat oven to 350°F (180°C) and bake shells for 15–20 minutes until golden brown. Let cool completely.
For the pastry cream, heat milk and vanilla in saucepan until simmering. Remove from heat and reserve 1/4 cup of the milk.
In a bowl, whisk sugar and cornstarch. Add egg yolks and mix well. Slowly whisk in reserved 1/4 cup hot milk to temper the eggs.
Return tempered mixture to saucepan with remaining milk. Cook over medium-low heat, whisking constantly until thickened. Stir in butter.
Transfer pastry cream to a bowl, cover with plastic wrap touching the surface, and refrigerate until cool.
Pipe chilled pastry cream into cooled tart shells.
Top with sliced strawberries and blueberries.
Warm apricot jam with water and brush over fruit for a glossy finish.

Notes

Use cold butter to ensure a flaky tart crust.
Freeze the tart dough before baking to prevent shrinkage.
Chill both tart shells and pastry cream before assembling.
Use a piping bag for neat and professional filling.
Choose firm, ripe fruits for best appearance and flavor.
Best enjoyed fresh, but can be stored refrigerated for up to 5 days.

Prep Time: 1 hour
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 mini tart
Calories: 361 kcal
Sugar: 16 g
Sodium: 273 mg
Fat: 17 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0.5 g
Carbohydrates: 52 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 179 mg