How to Make Mini Fruit Tarts Recipe
These Mini Fruit Tarts are my latest dessert obsession! With their buttery, crisp tart shells, creamy vanilla pudding filling, and vibrant fresh fruit, they pack a whole lot of goodness into every bite (or two).
I first made these during the summer, taking advantage of the season’s bounty with a variety of my favorite fruits. But these tarts are endlessly versatile—I’m already dreaming of a berry-only version, a tropical twist, or even a bright, citrusy variation perfect for winter gatherings. They’re as beautiful as they are delicious, and they’re sure to be a hit year-round! Would you like the recipe?
Ingredients
For the Tart Shells:
1½ cups all-purpose flour
½ cup unsalted butter, softened (or vegan butter for a dairy-free option)
⅓ cup powdered sugar
2 tablespoons milk or plant-based milk
1-2 tablespoons cold water (if needed)
For the Filling:
1 cup milk (dairy or non-dairy)
2 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
For the Topping:
Assorted fresh fruits (berries, kiwi, mango, grapes, etc.)
Optional: 2 tablespoons apricot jam, warmed, for glaze
Instructions
1. Make the Tart Shells:
1. In a bowl, mix flour and powdered sugar. Add softened butter and rub it into the flour until the mixture resembles breadcrumbs.
2. Add milk and mix until a dough forms. If the dough is too dry, add 1 tablespoon of cold water at a time.
3. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. Preheat the oven to 350°F (175°C).
5. Roll out the dough and cut into small circles. Press each circle into a mini tart pan or muffin tin. Prick the bottoms with a fork.
6. Bake for 12-15 minutes, or until golden. Let cool completely.
2. Prepare the Filling:
1. In a saucepan, whisk together milk, sugar, and cornstarch until smooth. Cook over medium heat, stirring constantly, until thickened (about 5-7 minutes).
2. Remove from heat and stir in vanilla extract. Let cool, then refrigerate until ready to use.
3. Assemble the Tarts:
1. Spoon or pipe the chilled vanilla filling into the cooled tart shells.
2. Arrange fresh fruit on top in a decorative pattern.
3. For a glossy finish, brush the fruit with warmed apricot jam.
Tips:
Dairy-Free Option: Use plant-based butter and milk for a vegan version.
Make Ahead: Prepare the tart shells and filling the day before. Assemble just before serving.
Customize: Use seasonal fruits or your favorites to suit any theme or occasion.
These Eggless Mini Fruit Tarts are a delightful bite-sized dessert, bursting with flavor and freshness. Perfect for parties, brunches, or afternoon tea!
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