Mini Fruit Tarts with Vanilla Pudding and Fresh Fruit Recipe
Delightfully crisp and buttery mini fruit tarts featuring a tender homemade crust filled with creamy vanilla pudding and topped with a vibrant assortment of fresh fruits. These charming bites are perfect for parties, dessert tables, or a refreshing treat on a warm day.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 mini fruit tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Tart Shells
- 1 ½ cups all-purpose flour
- 4 tablespoons granulated sugar
- ½ teaspoon fine sea salt
- 12 tablespoons unsalted butter, cold and cut into pieces
- 3 tablespoons milk
For the Filling
- Generous ½ cup homemade vanilla pudding
- 2 cups diced assorted fresh fruit (such as berries, kiwi, grapes, cherries, peaches)
For the Glaze (optional)
- 2 tablespoons apricot preserves
- 1 teaspoon water
Instructions
- Combine Dry Ingredients and Butter: In the bowl of a food processor, add flour, sugar, salt, and cold butter pieces. Pulse several times until the mixture resembles coarse meal, ensuring the butter is well incorporated but still chunky.
- Add Milk and Form Dough: Pour in half of the milk, pulsing until the dough starts forming a ball. If the dough is too dry, add more milk a splash at a time until it holds together and is pliable but not wet.
- Shape Tart Shells: Use a small cookie scoop to portion about 1 tablespoon of dough into each well of a 24-well mini muffin tin. Press the dough evenly across the bottoms and up the edges to form small tart shells. Chill the tin in the refrigerator for at least 30 minutes to firm up the dough.
- Preheat the Oven: While the tart shells chill, preheat your oven to 350°F (175°C) to prepare for baking.
- Dock and Bake: Remove the tart shells from the refrigerator and prick the bottoms several times with a fork to prevent puffing. Bake for 13-16 minutes or until the edges turn a golden color. Transfer the pan to a cooling rack and let the shells cool completely.
- Fill with Vanilla Pudding and Fruit: Once cooled, gently lift tart shells out with a small offset spatula. Spoon a generous teaspoon of homemade vanilla pudding into each shell, then top with the diced fresh fruit evenly.
- Optional Glaze: If desired, mix apricot preserves with 1 teaspoon of water in a microwave-safe bowl. Microwave for 15-30 seconds until melted and smooth. Use a pastry brush to gently glaze the fruit topping on each tart for added shine and sweetness.
- Serve or Store: Serve the mini fruit tarts immediately or refrigerate them in an airtight container until ready to enjoy.
Notes
- Use a variety of fresh, ripe fruits such as berries, kiwi, grapes, cherries, or peaches for a colorful and flavorful topping.
- Homemade vanilla pudding can be substituted with good-quality store-bought pudding if desired.
- Chilling the dough before baking helps prevent shrinkage and keeps the tart shells crisp.
- Ensure the butter is cold for the best flaky tart crust texture.
- These tarts are best served the same day but can be refrigerated for up to 2 days.
Keywords: mini fruit tarts, mini tarts, fresh fruit dessert, vanilla pudding tarts, bite-sized tarts, homemade crust, party desserts
