Ultimate Mini Fruit Tarts with a Buttery Shortbread Crust
Sneak Preview: These mini fruit tarts have a crisp, buttery shortbread crust, a creamy vanilla pastry filling, and a fresh fruit topping. They’re pre-portioned, easy to serve, and perfect for any gathering.
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Why You’ll Love These Tarts for Your Next Celebration
- No slicing needed-bite-sized and easy to serve
- Customizable with seasonal fruit
- Perfect crust-to-filling ratio
- Crusts can be made ahead of time (or use store-bought mini crusts)
- Quick microwave pastry cream
Happy Bakers Speak Up
“I make this every year for my boyfriends birthday. It’s his favorite!!! Literally the best to pack for a picnic and the cookie crust is so delicious. The custard is so easy to make and taste creamy and amazing. BEST FRUIT TART RECIPE EVER!!!!“–KHY
Ingredients and Substitutions
Crust:
- FLOUR: All-purpose, bleached or unbleached
- CONFECTIONERS’ SUGAR: Don’t substitute granulated sugar–shells more difficult to shape
- BUTTER: Use cold salted or unsalted butter
- EGG YOLK: Eggs add richness and act as a binding agent
- HEAVY CREAM: No substitute-it’s why these are the BEST crusts.
Filling:
- MILK: Whole-fat milk preferred; Substitute low-fat milk
- CORNSTARCH: Substitute arrowroot; Cornstarch preferred over flour for a silky texture
- VANILLA EXTRACT: Substitute vanilla bean extract for an extravagant dessert
- CURRANT JELLY: Not much is needed, but worth buying a whole jar for the professional sparkle
Making Mini Fruit Tarts: Step-by-Step
How To Shape Mini-Tart Crusts
Don’t miss the video for making the crusts with the recipe below
Note: Although the pictures show chocolate dough, the process is the same. You can see the chocolate crust recipe on this post.
Crust Tips
- Homemade crusts may be slightly tricky for beginners. If these are for a big event, I recommend a practice round.
- Store-bought pre-baked mini crusts are a great alternative for novices or making in bulk.
Making Vanilla Pastry Cream in a Microwave
- 1. After blending the milk, sugar, cornstarch, salt, and egg yolks for 5 seconds, pour into a microwave-safe bowl.
- 2. Microwave on HIGH for 6-8 minutes, stopping halfway to stir and again after every minute after that. Pastry cream should be thick enough to coat the back of a spoon.
- 3. Stir in butter and vanilla extract
- 4. Cover with plastic wrap (pressed directly on the surface) to prevent a skin from forming.
Make-Ahead Tips
- Crusts: Freeze unbaked shells for up to 2 months; bake the day before serving.
- Pastry Cream: Make at least 3 hours ahead up to a day in advance and whisk before using.
- Assembly: Best done the same day to keep crusts crisp.
📌 Tip: To keep fruit fresh, pat it dry instead of rinsing.
Common Questions
Why isn’t my pastry cream thickening?
Keep microwaving—it thickens as it cooks. Cooking time may vary based on microwave wattage.
What fruit is best for these tarts?
Small berries (strawberries, blackberries, blueberries, raspberries) and kiwi work well. Avoid watery fruits like melons.
How do I store leftovers?
Refrigerate tarts for up to 24 hours, but they’re best served and eaten within a few hours after the tarts are filled and the fruit is placed on top.
Ultimate Mini Fruit Tarts with a Buttery Shortbread Crust
These shortbread-crusted tarts are filled with a light, creamy custard made in the microwave (no need for a double boiler), and then topped with the fresh fruit of your choice.
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Video
Ingredients
Mini-Tart Crust:
- 1½ cups (180 g) unbleached flour
- ⅓ cup (67 g) powdered sugar
- ¼ teaspoon salt
- ½ cup (114 g) unsalted butter chilled
- 1 (18 g) egg yolk
- 1 tablespoon heavy cream
Cream Filling:
- 2¾ cups (624 g) milk
- ⅔ cup (133 g) sugar
- ¼ cup (32 g) cornstarch
- ⅛ teaspoon salt
- 4 (72 g) egg yolks
- 2 tablespoons (28 g) unsalted butter
- 1 teaspoon vanilla extract
Glaze
- ¼ cup (85 g) currant jelly
Instructions
Make the Crust Dough:
- Combine 1½ cups (180 g) unbleached flour, ⅓ cup (67 g) powdered sugar, and ¼ teaspoon salt in a food processor.
- Cut ½ cup (114 g) unsalted butter into 8 slices and add to flour mixture, pulsing several times until the mixture resembles oatmeal. Add 1 (18 g) egg yolk mixed with 1 tablespoon heavy cream.
- Add 1 (18 g) egg yolk mixed with 1 tablespoon heavy cream. Pulse until the ingredients are moistened, then blend briefly until the dough begins to stick together. Add a few extra drops of cream if the dough feels too dry.
Shape:
- Shape dough into a log. Wrap in plastic and chill 30 minutes.
- Spray molds generously with a flour-and-oil spray like Baker's Secret. Silicone molds don’t need greasing.
- Slice the dough into 12 pieces. Roll each piece between plastic wrap into a circle slightly larger than the tart mold. Press into the mold, keeping the thickness even, and trim excess with a knife. (See video for details.)
- Freeze shaped crusts for at least 30 minutes, overnight, or up to a month. Freezing prevents shrinking or melting in the oven.
Par-Bake Crusts:
- When ready to bake: Place frozen tart shells on a cookie sheet. Press a small square of foil (non-stick foil works well) down inside each crust and mold it to the shape of the crust to prevent the dough from bubbling. See the picture above.
- Bake at 400˚F (200˚C)for 10 minutes. Remove foil and bake until golden brown, usually about 3-4 minutes. Remove crusts from the molds within 3 minutes of coming out of the oven. Allow crusts to cool on a rack.
Cream Filling:
- Add 2¾ cups (624 g) milk, ⅔ cup (133 g) sugar, ¼ cup (32 g) cornstarch, ⅛ teaspoon salt, and 4 (72 g) egg yolks, to a blender or food processor bowl. (You can use a bowl and a whisk if that's all you have.)
- Blend 5 seconds and pour into a 2-quart glass microwave-safe bowl.
- Microwave 6-7 minutes on HIGH, whisking after 3 minutes until smooth, then every minute thereafter. (Keep microwaving if it's not thick after 7 minutes. Microwaves vary!)
- Add 2 tablespoons (28 g) unsalted butter and 1 teaspoon vanilla extract and whisk until smooth.
- If not assembling immediately, cover the warm custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Assembly:
- Fill baked and cooled tart shells with cream filling. Cover with plastic wrap and chill until just before serving.
- Prepare the fruit by wiping each piece with a wet cloth or paper towel. The fruit will stay prettier longer if you don't pour water over it.
- Top each tart with fruit of your choice.
Glaze:
- Melt ¼ cup (85 g) currant jelly in the microwave or on the stove just long enough to make it liquid. Brush it onto the fruit for a shiny finish. A few drops of jelly on the cream filling doesn't hurt anything.
- Serve immediately for the best texture.
Notes
NOTES:
- If the dough seems too dry to press into a ball, add a teaspoon or two of milk or cream.
- Be gentle – the warm crusts are fragile but delicious for snacking if you accidentally break one. 😋
- Tarts are best eaten the day they are assembled.
- A dollop of whip cream makes these even better.
Equipment
Nutrition
Serving: 1tart | Calories: 208kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 155mg | Potassium: 34mg | Fiber: 1g | Sugar: 17g | Vitamin A: 404IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
All images and text ©️ Paula Rhodes for Salad in a Jar.com
5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.
Final Thooughts
These are my signature dessert. Everybody loves them, especially when offered several fruit choices. They are definitely designed for sharing. I would love to hear how they turn out for you in the comments.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Six More Tart Recipes for Pie Lovers
- Chocolate Ganache Mini-Tarts: Rich chocolate ganache in chocolate or vanilla crusts—perfect for your sweetheart.
- Pumpkin Pie Mini Tarts: Portable and bite-sized, ideal for dessert buffets or family gatherings.
- Mini Lemon Tarts: Lemon curd and homemade crème fraîche in shortbread crusts, topped with fruit for a perfect after-dinner treat.
- Mini Strawberry Tarts with a Homemade Shortbread Crust: Celebrate fresh strawberries with these tartlets in buttery shortbread crusts.
- Mini Cheesecake Tarts: No-bake delights (filling) with mascarpone cream cheese—party favorites!
- Chocolate Cream Tart (Made in a Microwave): Quick chocolate cream filling in a graham cracker crust—effortless and delicious!
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Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.