Save to Pinterest Delicate, buttery tart shells filled with luscious pastry cream and topped with a vibrant assortment of fresh fruits, beautifully arranged in a circle for an eye-catching presentation.
Pair with a glass of Moscato dAsti for a delightful dessert experience
Ingredients
- For the Tartlet Shells: 1 1/4 cups (160 g) all-purpose flour, 1/2 cup (115 g) unsalted butter, cold and cubed, 1/4 cup (30 g) powdered sugar, 1 egg yolk, 2 tbsp cold water, Pinch of salt
- For the Pastry Cream: 1 cup (240 ml) whole milk, 2 tbsp (25 g) granulated sugar, 1 tbsp (8 g) cornstarch, 2 egg yolks, 1/2 tsp vanilla extract, 1 tbsp (15 g) unsalted butter
- For the Fruit Topping: 1/2 cup (50 g) strawberries, sliced, 1/2 cup (50 g) blueberries, 1/2 cup (50 g) kiwi, peeled and diced, 1/2 cup (50 g) raspberries, 2 tbsp apricot jam (for glaze, optional)
Instructions
- Step 1:
- Preheat the oven to 350°F (175°C)
- Step 2:
- In a bowl, combine flour, powdered sugar, and salt Add cold butter and rub in until mixture resembles coarse crumbs
- Step 3:
- Mix in the egg yolk and cold water until dough forms Shape into a disk, wrap, and chill for 15 minutes
- Step 4:
- Roll out dough on a floured surface to 1/8 inch (3 mm) thick Cut into circles and press into mini tartlet pans Prick bases with a fork
- Step 5:
- Bake for 15 18 minutes until lightly golden Cool completely before filling
- Step 6:
- For the pastry cream Heat milk in a saucepan until steaming In a bowl, whisk egg yolks, sugar, and cornstarch until pale
- Step 7:
- Slowly pour hot milk into egg mixture, whisking constantly Return mixture to saucepan and cook over medium heat, whisking until thickened (about 2 3 minutes)
- Step 8:
- Remove from heat, stir in butter and vanilla Transfer to a bowl, cover with plastic wrap touching the surface, and chill
- Step 9:
- Once cooled, spoon or pipe pastry cream into tartlet shells
- Step 10:
- Arrange fruits in a circular pattern on top of the cream
- Step 11:
- Warm apricot jam with 1 tsp water and brush over fruit for a glossy finish, if desired
Save to Pinterest Family and friends always enjoy the colorful presentation of these tartlets, making any occasion feel special
Required Tools
Mixing bowls, Whisk, Rolling pin, Mini tartlet pans (12), Saucepan, Pastry brush (for glaze)
Nutritional Information
Calories 185, Total Fat 10 g, Carbohydrates 21 g, Protein 3 g per serving
Category & Difficulty
Dessert, Easy, French Cuisine, Yield 12 mini tartlets, Vegetarian
Save to Pinterest 
This vibrant mini fruit tartlet recipe brings brightness and sweetness in every bite
Recipe FAQs
- → What type of flour is best for the tartlet shells?
All-purpose flour provides the right balance for tender and flaky tartlet shells.
- → How do I achieve a smooth pastry cream consistency?
Whisk the egg yolk mixture while slowly adding hot milk, then cook gently until thickened, avoiding boiling.
- → Can I use different fruits for the topping?
Yes, seasonal fruits such as mango, blackberries, or peaches work well for a fresh, colorful arrangement.
- → Is it necessary to glaze the fruit topping?
Glazing adds shine and preserves freshness but can be omitted if preferred.
- → How long can the tartlets be stored before serving?
Store tartlet shells separately in airtight containers up to two days; assemble with cream and fruit just before serving.