These Mini Fruit Tarts have a sweet crust, light creamy filling and fresh shiny fruit topping. A perfect individual treat for any occasion!
Mini fruit tarts are a delightful dessert that combines a crispy crust, creamy filling, and fresh fruit topping. These elegant treats are perfect for any occasion, from afternoon tea to festive celebrations. Today, we’ll dive into the key ingredients that make mini fruit tarts so irresistible and provide a detailed, step-by-step guide to creating them at home. Whether you’re a seasoned baker or a beginner, you’ll find everything you need to know to make these delicious tarts.
Why you’ll love Mini Fruit Tarts
- Perfect individual treat!
- Stunning, vibrant and fresh!
- Crunchy, flakey crust!
- Delicious and creamy filling!
- Shiny and sweet!
Understanding the Ingredients in Mini Fruit Tarts
Crust
- Types of Crusts: The foundation of a mini fruit tart is its crust. Common choices include shortcrust pastry and graham cracker crust. Shortcrust pastry, with its buttery, flaky texture, is a classic choice, while graham cracker crust offers a sweet and crunchy alternative.
- Key Ingredients: Flour, butter, sugar, and salt are essential. Flour provides structure, butter adds richness, sugar gives sweetness, and salt enhances the flavors. Orange juice adds a nice citrus note to the crust. Lastly, the egg binds all the ingredients together.
- Importance: A well-made crust is crucial as it supports the filling and toppings, providing a delightful contrast in texture.
Filling
- Common Fillings: Pastry cream, custard, mascarpone and cream cheese are popular options.
- Balance: The filling should have the right balance of sweetness and tartness to complement the fruit toppings.
Topping
- Variety of Fruits: Berries, kiwi, mango, and other fresh fruits work well. Choose ripe, vibrant fruits for the best flavor and presentation.
- Choosing Fruits: Select fruits that are in season for optimal taste and freshness. Rinse and pat them dry before use.
Glaze
- Optional Glaze: A simple glaze made from water, sugar, cornstarch and vanilla can add shine and help preserve the fruit.
Mini Fruit Tarts-Ingredients
Crust
- 1 1/2 cups flour
- 1/2 cup confectioners’ sugar
- 1 1/2 sticks butter (softened, sliced)
- 1/4 tsp salt
- 1 egg (lightly beaten)
- 1 tbsp (orange juice)
Filling
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1 1/4 tsp pure vanilla extract
Topping
- Fresh strawberries, raspberries and blueberries (washed and dried)
Glaze
- 1/4 cup water (+ 1 tbsp to mix with the cornstarch)
- 2 tbsp granulated sugar
- 1/4 tsp pure vanilla extract
- 1 tsp cornstarch
Step-by-Step Instructions
Crust
- Using a stand mixer with a paddle attachment, add flour, confectioners’ sugar, salt and butter. Beat until the mixture starts to come together, resembling crumbs.
- Add the egg and orange juice and beat until the dough forms a ball. Scrape down the sides of the bowl as needed and do not overbeat.
- Gather dough and form into a disk. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350℉.
- Lightly spray tart pans with baking spray with flour. Set aside.
- Place the dough on a lightly floured surface and roll dough out into 1/4 inch thickness. Cut out eight, 4-inch circles. Place one circle into each tart pan and press it down into he pan and up the sides. Use a fork and prick dough on the bottom.
- Place mini tart pans on a baking sheet and bake for 10-12 minutes, or until lightly golden brown. Cool completely.
Filling
- Using a hand mixer, beat cream cheese.
- Add granulated sugar and vanilla and beat until smooth.
- Spread filling over each cooled tart crust.
Topping
- Wash and dry raspberries, strawberries and blueberries.
- Cut the strawberries into small pieces.
- Spread raspberries. strawberries and blueberries over the filling evenly.
Glaze
- In a small pan over medium heat, combine the water, sugar and vanilla. Keep stiring until all the sugar is dissolved.
- In a small bowl, mix cornstarch with 1 tbsp of water and stir until smooth. Add the mixture to the sauce pan. Over medium heat continue to stir until thickened.
- Let cool for 5 minutes.
- Brush glaze over the fruit topping.
- Refrigerate for at least 30 minutes before serving.
- Enjoy!
Garnishes, Presentation and Serving
- Garnish: Add mint leaves or edible flowers for an elegant touch. Add a dollop of whipped cream if desired.
- Presentation: Serve the tarts on a beautiful platter for a professional presentation. If adding the tarts to a dessert table, plate them individually and place them throughout.
- Serving: Mini Fruit Tarts make a great addition to any dessert table and can be served at any celebration! Place them on a dessert table, serve them for bridal or baby showers, Mother’s Day, Memorial Day, Fourth of July, and Labor Day. Change up the fruit based on what is in season and mix up your favorites.
Grab your mini tart pans!
Mini fruit tarts are a delightful treat that combines a sweet pastry crust, creamy filling, and fresh fruit topping. By understanding the key ingredients and following these detailed step-by-step instructions, you can create stunning and delicious mini tarts at home. Experiment with different fruits and flavors to make the recipe your own. Share your creations, leave a comment with any questions, and subscribe for more delicious recipes! Happy baking! And remember…
Life’s too short to eat bad food!
For other delicious tarts try:
Chocolate Ganache Raspberry Tart
Mini Strawberry & Cream Tartlets
Fresh Zucchini and Tomato Tart
Mini Fruit Tarts
These Mini Fruit Tarts have a sweet crust, light creamy filling and fresh shiny fruit topping. A perfect individual treat for any occasion!
Equipment
- stand mixer with paddle attachment
- hand mixer
- Mixing bowls
- 8 mini tart pans 4-inch
- Small sauce pan
Ingredients
Crust
- 1 1/2 cups flour
- 1/2 cup confectioners' sugar
- 1 1/2 sticks butter softened, sliced
- 1/4 tsp salt
- 1 egg lightly beaten
- 1 tbsp orange juice
Filling
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 1/4 tsp pure vanilla extract
Topping
- Fresh strawberries, raspberries and blueberries washed and dried
Glaze
- 1/4 cup water + 1 tbsp to mix with the cornstarch
- 2 tbsp granulated sugar
- 1/4 tsp pure vanilla extract
- 1 tsp cornstarch
Instructions
Crust
- Using a stand mixer with a paddle attachment, add four, confectioners' sugar, salt and butter. Beat until the mixture starts to come together, resembling crumbs.
- Add the egg and orange juice and beat until the dough forms a ball. Scrape down the sides of the bowl as needed and do not overbeat.
- Gather dough and form into a disk. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350℉.
- Lightly spray tart pans with baking spray with flour. Set aside.
- Place the dough on a lightly floured surface and roll dough out into 1/4 inch thickness. Cut out eight, 4-inch circles. Place one circle into each tart pan and press it down into he pan and up the sides. Use a fork and prick dough on the bottom.
- Place mini tart pans on a baking sheet and bake for 10-12 minutes, or until lightly golden brown. Cool completely.
Filling
- Using a hand mixer, beat cream cheese.
- Add granulated sugar and vanilla and beat until smooth.
- Spread filling over each cooled tart crust.
Topping
- Wash and dry raspberries, strawberries and blueberries.
- Cut the strawberries into small pieces.
- Spread raspberries. strawberries and blueberries over the filling evenly.
Glaze
- In a small pan over medium heat, combine the water, sugar and vanilla. Keep stiring until all the sugar is dissolved.
- Mix cornstarch with 1 tbsp of water and stir until smooth. Add the mixture to the sauce pan. Over medium heat continue to stir until thickened.
- Let cool for 5 minutes.
- Brush glaze over the fruit topping.
- Refrigerate for at least 30 minutes before serving.
- Enjoy!
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