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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What Makes these Tarts Worth Sharing
- No slicing needed-bite-sized and easy to serve
- Use seasonal fruit
- Perfect crust-to-filling ratio
- Crusts can be made ahead of time (or use store-bought mini crusts)
- Quick and lump-free microwave pastry cream
Shared & Loved
“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
Step-by-Step: Shaping the Crusts
➊ Mix the dough: Combine flour, sugar, salt, butter, egg yolk, and cream in a food processor until it clumps.
➋ Chill and slice: Roll into a log, wrap in plastic, and chill; then slice into equal discs.
➌ Roll and shape: Roll each disc between plastic wrap and press into tart molds. Trim the edges.
➍ Freeze and bake: Freeze the shells, line with foil, and bake until golden. Cool completely.
See the recipe below for complete details.
Step-by-Step: Making Vanilla Pastry Cream in a Microwave
➊ Blend milk, sugar, cornstarch, salt, and yolks for 5 seconds. Pour into a microwave-safe bowl.
➋ Microwave on HIGH for 6–8 minutes, stirring halfway, then every minute until thick.
➌ Stir in butter and vanilla.
➍ Press plastic wrap directly onto the surface to prevent a skin from forming.
💡 Tips That Make a Difference
• Make pastry cream at least 3 hours ahead or up to 1 day in advance. Whisk before using.
• Assemble the tarts the same day you serve them to keep the crusts crisp.
• Pat fruit dry (don’t rinse) to keep it looking fresh and prevent soggy toppings.
• Do a practice round if you’re making homemade crusts for a special event.
• Use store-bought tart shells if you’re a beginner or baking in bulk—they’re reliable and time-saving.
• Mini tart molds are available from Amazon (paid link).
• Freeze unbaked crusts for up to 2 months. Bake the day before serving for best texture.
Ultimate Mini Fruit Tarts with a Buttery Shortbread Crust
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: In a food processor, combine 1½ cups (180 g) unbleached flour, ⅓ cup (67 g) powdered sugar, and ¼ teaspoon salt.Add ½ cup (114 g) unsalted butter (cut into 8 pieces) and pulse until the mixture looks like oatmeal.Add 1 (18 g) egg yolk mixed with 1 tablespoon heavy cream. Pulse until moistened and dough begins to come together. If too dry, add a few drops of cream.
- Shape Crusts: Form dough into a log, wrap in plastic, and chill for 30 minutes.Generously spray tart molds with flour-and-oil spray (like Baker’s Secret). Skip this step for silicone molds.Slice chilled dough into 12 pieces. Roll each piece between plastic wrap into a circle slightly larger than the mold. Press into molds evenly and trim the edges. (See video for reference.)Freeze the shaped crusts for at least 30 minutes, or up to 1 month. This prevents shrinking or melting during baking.
- Pre-Bake Crusts: Place frozen crusts on a baking sheet. Line each with a small square of foil, pressing it gently into the shape of the mold.Bake at 400˚F (200˚C) for 10 minutes. Remove foil and bake 3–4 minutes more, until golden brown.Remove from molds within 3 minutes of baking and cool on a rack.
- 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: In a blender, food processor, or bowl, combine: 2¾ cups (624 g) milk, ⅔ cup (133 g) sugar, ¼ cup (32 g) cornstarch, ⅛ teaspoon salt, and 4 (72 g) egg yolks.Blend briefly and pour into a 2-quart microwave-safe glass bowl.Microwave on HIGH for 6–7 minutes, whisking at the 3-minute mark, then every minute until thick. (Microwave times may vary.)Whisk in 2 tablespoons (28 g) unsalted butter and 1 teaspoon vanilla extract until smooth.If not using right away, press plastic wrap directly onto the surface to prevent a skin.
- Assembly: Fill cooled crusts with warm or chilled custard. Cover and chill until ready to serve.Wipe fruit gently with a damp cloth or paper towel. Avoid rinsing under water to keep it looking fresh.Top each tart with prepared fruit.
- Glaze: Melt ¼ cup (85 g) currant jellyy just until liquefied. Brush over the fruit for a glossy finish. A little jelly on the cream is fine.Serve immediately for best texture.
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
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
Keep microwaving—it thickens as it cooks. Cooking time may vary based on microwave wattage.
Small berries (strawberries, blackberries, blueberries, raspberries) and kiwi work well. Avoid watery fruits like melons.
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.
Final Thoughts
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.