Introduction

Mini fruit tarts are delightful bite-sized treats perfect for any occasion. These tarts feature a crisp, buttery crust filled with creamy vanilla pudding and topped with a colorful assortment of fresh fruit. They’re as beautiful as they are delicious, making them a crowd-pleaser for parties or everyday snacks.

Three small fruit tarts sit on a white plate with a silver fork beside them. Each tart has a golden, crumbly crust as the bottom layer, filled with a smooth cream layer that holds fresh fruit on top. The fruit toppings include vibrant red raspberries, bright green kiwi slices, deep purple plum pieces, blueberries, a slice of orange peach, and a small green mint leaf for garnish. The plate is placed on a white marbled surface, and the image is softly lit, highlighting the textures and colors of the fruit and crust. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
4 tablespoons granulated sugar
½ teaspoon fine sea salt
12 tablespoons unsalted butter (cold, cut into pieces)
3 tablespoons milk
Generous ½ cup homemade vanilla pudding
2 cups diced assorted fresh fruit (such as berries, kiwi, grapes, cherries, peaches, etc.)
2 tablespoons apricot preserves (optional)

Instructions

Step 1: In the bowl of a food processor, combine the flour, sugar, salt, and cold butter pieces. Pulse several times until the mixture resembles coarse meal.
Step 2: Pour in half of the milk and pulse until the dough begins to come together in a ball. Add more milk, a splash at a time, if needed. The dough should hold together and be pliable but not wet.
Step 3: Using a small cookie scoop, portion 1-tablespoon amounts of dough into each well of a 24-well mini muffin tin. Press the dough evenly across the bottoms and up the edges of the wells. Chill the pan in the refrigerator for at least 30 minutes.
Step 4: Preheat the oven to 350°F (175°C) while the tart shells chill.
Step 5: Once chilled, prick the bottom of each shell a few times with a fork. Bake for 13-16 minutes until the edges are golden brown. Remove from the oven and cool completely on a wire rack.
Step 6: Carefully lift the cooled tart shells out of the pan using a small offset spatula. Fill each shell with about a teaspoon of vanilla pudding, then top with the diced fresh fruit.
Step 7: If you’d like a shiny glaze, mix the apricot preserves with 1 teaspoon of water in a microwave-safe bowl. Microwave for 15-30 seconds until melted, then gently brush the glaze over the fruit.
Step 8: Serve the mini fruit tarts immediately, or store them in the refrigerator until ready to enjoy.

Tips & Variations

For a quicker pudding option, you can use store-bought vanilla pudding instead of homemade.
Try varying the fruit topping based on seasonality or your preference, such as mango, pomegranate seeds, or citrus segments.
To make the crust extra flaky, handle the dough as little as possible and keep the butter cold.
If apricot preserves aren’t available, you can substitute with clear honey for glazing the fruit.

Storage

Store the assembled mini fruit tarts in an airtight container in the refrigerator for up to 2 days. The crust may soften slightly over time, so it’s best to fill the tart shells just before serving if you want to maintain maximum crunch. Reheat is not recommended as the fruit and pudding are best enjoyed chilled.

How to Serve

A three-layer white stand holds small fruit tarts on each tier. Each tart has a light golden crust filled with cream and is topped with a variety of fresh fruits: bright red strawberries, deep red cherries, orange peach slices, green kiwi pieces, and dark blueberries. Some tarts are garnished with small green mint leaves. The tarts are evenly spaced on the round white plates of the stand, which has a wooden center post. In the background, there is a white teapot and a white cup with light brown tea, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shells ahead of time?

Yes, you can bake the tart shells in advance and store them in an airtight container at room temperature for up to 2 days. Fill with pudding and fruit just before serving to keep them crisp.

What kind of fruit works best for topping?

Use a mix of fresh, firm fruits that hold their shape well, such as berries, kiwi, grapes, cherries, and peaches. Avoid very watery fruits that may make the tarts soggy.