These mini fruit tarts are delicate, bakery-style desserts made with a buttery tart shell, a light and creamy filling, and a colorful assortment of fresh fruit. They are elegant enough for special occasions yet simple enough to prepare at home.
Why You’ll Love This Recipe
These mini fruit tarts are perfectly balanced between crisp, creamy, and fresh. The tender tart shell melts in your mouth, the cream filling is smooth and lightly sweet, and the fruit topping adds natural brightness and color. They are customizable with your favorite fruits, ideal for entertaining, and can be prepared in stages to save time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Tart Shell
1¼ cups all-purpose flour
¼ cup powdered sugar
½ cup cold unsalted butter, cut into small cubes
1 large egg yolk
1 to 2 tablespoons cold water
Cream Filling
8 ounces cream cheese, softened to room temperature
⅓ cup powdered sugar
1 teaspoon vanilla extract
½ cup heavy whipping cream, whipped to stiff peaks
Fruit Topping
½ cup strawberries, thinly sliced
½ cup blueberries
2 kiwi fruits, peeled and sliced
½ cup mandarin orange segments, well drained
¼ cup raspberries or blackberries
Optional Glaze
¼ cup apricot jam
1 tablespoon water
Directions
In a medium bowl, combine the flour and powdered sugar. Add the cold butter and cut it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and one tablespoon of cold water, mixing just until the dough begins to come together. Add the remaining water only if needed. Form the dough into a flat disk, wrap it, and refrigerate for 30 minutes.
Preheat the oven to 375°F (190°C). Press the chilled dough evenly into greased mini tart pan cavities, making sure the base and sides are thin and even. Prick the bottoms lightly with a fork. Bake for 12 to 15 minutes, or until the shells are lightly golden. Allow them to cool completely before removing from the pan.
To prepare the filling, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully combined. Gently fold in the whipped cream until the filling is light and fluffy. Chill the filling for about 15 minutes if a firmer texture is desired.
Spoon or pipe the cream filling into the cooled tart shells. Arrange the fruit neatly on top of each tart. For a glossy finish, warm the apricot jam with water until smooth, then lightly brush it over the fruit. Chill the assembled tarts for 15 to 30 minutes before serving.
Servings and timing
This recipe makes approximately 12 mini fruit tarts.
Preparation time: 30 minutes
Chilling time: 45 minutes
Baking time: 12 to 15 minutes
Total time: about 1 hour and 30 minutes
Variations
You can use a single type of fruit for a uniform look or mix seasonal fruits for variety. A chocolate tart shell can be made by replacing two tablespoons of flour with cocoa powder. For a lighter filling, substitute half of the cream cheese with mascarpone. Citrus zest such as lemon or orange can be added to the cream filling for extra freshness.
Storage/Reheating
Store assembled mini fruit tarts in an airtight container in the refrigerator for up to 2 days. For best texture and appearance, add the fruit topping as close to serving time as possible. Tart shells can be stored at room temperature for up to 2 days, and the cream filling can be refrigerated separately for up to 24 hours. These tarts are best enjoyed chilled and do not require reheating.
FAQs
Can I make the tart dough ahead of time?
Yes, the dough can be prepared up to 2 days in advance and stored wrapped in the refrigerator.
What if I do not have a mini tart pan?
You can use a mini muffin tin, pressing the dough carefully to form shallow shells.
Can I use frozen fruit?
Fresh fruit is recommended, but well-drained frozen fruit can be used if thawed completely.
How do I prevent a soggy tart shell?
Make sure the shells are fully cooled before filling and avoid overly juicy fruit.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a reliable gluten-free flour blend.
Is the glaze necessary?
The glaze is optional and mainly adds shine and helps keep the fruit fresh.
Can I pipe the filling?
Yes, piping gives a neater finish and works especially well for decorative presentations.
How far in advance can I assemble the tarts?
For the best appearance, assemble them the same day you plan to serve.
Can I reduce the sweetness?
You can slightly reduce the powdered sugar in the filling without affecting texture.
Are these suitable for parties?
Absolutely, their small size makes them ideal for gatherings and dessert tables.
Conclusion
Mini fruit tarts are a timeless dessert that combines classic flavors with a beautiful presentation. With a crisp shell, creamy filling, and vibrant fruit topping, they are sure to impress guests while remaining simple and enjoyable to make at home.
These mini fruit tarts feature a buttery tart shell filled with smooth cream and topped with colorful fresh fruit. They’re elegant, refreshing, and perfect for entertaining or special occasions.
Ingredients
Tart Shell:
1¼ cups all-purpose flour
¼ cup powdered sugar
½ cup cold unsalted butter, cut into small cubes
1 large egg yolk
1 to 2 tablespoons cold water
Cream Filling:
8 ounces cream cheese, softened to room temperature
⅓ cup powdered sugar
1 teaspoon vanilla extract
½ cup heavy whipping cream, whipped to stiff peaks
Fruit Topping:
½ cup strawberries, thinly sliced
½ cup blueberries
2 kiwi fruits, peeled and sliced
½ cup mandarin orange segments, well drained
¼ cup raspberries or blackberries
Optional Glaze:
¼ cup apricot jam
1 tablespoon water
Instructions
In a medium bowl, mix flour and powdered sugar. Cut in cold butter until mixture resembles coarse crumbs.
Add egg yolk and 1 tablespoon cold water, mixing until dough begins to form. Add more water if needed. Shape into a disk, wrap, and refrigerate for 30 minutes.
Preheat oven to 375°F (190°C). Press chilled dough into greased mini tart pans. Prick bottoms with a fork.
Bake for 12–15 minutes or until lightly golden. Cool completely before removing from pans.
To make filling, beat cream cheese until smooth. Add powdered sugar and vanilla and mix well. Fold in whipped cream until light and fluffy. Chill for 15 minutes if needed.
Spoon or pipe filling into cooled tart shells.
Arrange fresh fruit on top of each tart.
For glaze, warm apricot jam with water until smooth. Lightly brush over fruit.
Chill assembled tarts for 15–30 minutes before serving.
Notes
Add fruit topping just before serving for best freshness.
Tart shells can be made ahead and stored at room temperature.
Filling can be made a day in advance and refrigerated.
