Mini Fruit Tarts
These Mini Fruit Tarts are small, inviting, and bursting with flavor, featuring a crisp crust, rich pastry cream, and vibrant fresh fruits.
Ingrédients
For the Tart Shells
- 1 cup all-purpose flour Provides structure to the tart shells.
- 1/4 cup powdered sugar Adds sweetness without graininess.
- 1/2 cup unsalted butter, softened Provides rich and creamy texture.
For the Filling and Topping
- 1 cup pastry cream Store-bought or homemade.
- 2 cups assorted fresh fruits (e.g., berries, kiwi, mango) Choose ripe and vibrant fruits.
- optional mint leaves for garnish Adds aromatic and colorful touch.
Instructions
Preparation
- Gather all your ingredients on a clean countertop to streamline the preparation process.
Making the Tart Shells
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the flour and powdered sugar, mixing well.
- Add the softened butter to the flour mixture, mixing until a soft, slightly sticky dough forms.
- On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
- Cut the dough into small circles to fit into mini tart pans.
- Press the cut dough into the mini tart pans, ensuring an even distribution.
- Bake the tarts in the preheated oven for about 10–12 minutes until golden brown.
- Allow the tart shells to cool completely on a wire rack.
Assembly
- Once cooled, fill each tart shell with pastry cream using a spoon or piping bag.
- Top each tart with assorted fresh fruits, arranging them for an eye-catching presentation.
Notes
Store the tarts in the refrigerator in an airtight container to maintain freshness. Avoid filling tarts until just before serving to prevent sogginess.