This recipe for Fresh Fruit and Cream Mini-Tarts are shortbread-crusted mini-tarts filled with a light, creamy custard filling (made in the microwave). Top with fresh fruit of your choice. A touch of glaze adds sparkle.
Miniature-pies are easy to serve and easy to eat. Make your next celebration memorable with this gorgeous dessert.
Updated March 2020
One of the best things about these tarts is the ratio of crust to cream. There’s not so much crust that you feel like you’re eating a cookie with a touch of cream.
The size of the tarts will hold more cream than say, a mini-muffin tin. The whole combination of the fruit, the cream, and the fresh crust just works!
- Is this recipe easy enough for beginners?
- 4 Secrets For Making the Mini-Crusts
- Can I make this recipe ahead of time?
- What fruit is best for tarts?
- How to freeze leftover egg whites
- How to make mini-tart crusts
- How to make a custard filling in a microwave
- More tarts and custard desserts
- Fresh Fruit and Cream Mini-Tart recipe
Is this recipe easy enough for beginners?
The filling is easy enough for anybody who can run a blender and a microwave. If you haven’t tried making pudding or pie filling with a microwave yet, you don’t know what you’ve been missing.
Note: If you don’t have or want to use a blender, use a whisk and a bowl. Combine all the ingredients and give them a whippin’. If your final product has any lumps, run it through a sieve.
Making custard or pudding is so easy with a microwave!
Shall I list the reasons?
- No worries about scorching the milk or letting it boil over
- No tempering the eggs
- No lumps if you use a blender and whisk according to the directions
- No double boiler needed (thank goodness since I gave mine away years ago)
Why is my filling not getting thick?
If you have cooked the custard according to the directions and it is still not thick, keep cooking. Remember, microwaves vary wildly in how fast they cook. Differences in the starting temperature of your ingredients is another variable.
It may take less time than I have suggested if you have a fairly new and powerful microwave. On the other hand, it may take even longer than the recipe states if you have a smaller or less-powerful microwave oven.
Your pudding mixture will get thick if you cook it long enough and you followed the recipe exactly.
Related Post: Mini Strawberry Tarts: Simple to Serve, Easy To Eat
FYI about the crust…
These mini-crusts are somewhat tedious and not recommended for people who have never made a pie crust. Store-bought, pre-baked mini crusts are readily available and highly recommended if you are a novice baker or trying to make these in quantity.
By way of encouragement…
You can make the crusts ahead of time. The raw dough pressed into the molds will keep in the freezer for over a month. Planning ahead will give you plenty of time to practice and build your confidence.
4 Secrets for making the mini-crusts
Grease and flour your molds generously.
If you use silicone molds like the ones shown in this post, you won’t have to worry about this. Otherwise, Baker’s Secret is perfect for the job.
Freezing the raw tart crusts is ABSOLUTELY ESSENTIAL.
Otherwise, they will shrink and melt the minute they hit the oven.
Place foil inside crusts before baking.
Press the foil down against the crust. This will keep crusts from rising up in the middle while they bake. No other weight is necessary.
Save the used foil if you want to. It’s reusable with your next batch of crusts.
Turn the crusts out of the pan within 3-4 minutes after coming out of the oven.
Do it quickly, but gently. These are a bit fragile. On the other hand, they taste like a cookie so the broken ones make great eating all by themselves. (The crusts NEVER sticks to the silicone molds. I can’t recommend them enough.)
Can I make this mini-tart recipe ahead of time?
Crusts: The tart dough can be made 1-2 months ahead of time and stored in the freezer. You can store the roll of dough, or you can make the individual tart shells and freeze them (unbaked). Prepared crusts, whether frozen or not, can be baked the day before.
Filling: You will need to make the custard at least 3 hours ahead so it can firm up as it cools. If you make it a day ahead, give it a good whip before pouring into the shells.
Putting tarts together: Assemble the tarts the day you want to serve them. If you do it the day before, the crusts will absorb moisture from the custard and lose their crispness.
Add the fruit as you’re getting ready to serve them. The fruit will eventually leak juices that will affect their appearance. On the off chance you have leftovers, call me and I will gladly come and eat them for you.
What fruit is best for tarts?
Small strawberries, blackberries, blueberries, raspberries, and kiwi are my favorite. The fresher and sweeter they are, the better.
Fruit tip: Don’t wash fresh fruit under running water. Wipe them off with a damp paper towel or cloth. This will help the glaze to stick and keep the fruit looking nice for longer.
How to freeze leftover egg whites:
Since you only need egg yolks to make the cream filling, I like to freeze the whites. The silicone molds I recommend for these tarts are the perfect container for one egg white.
As soon as the egg whites freeze solid, you can peel the silicone away from the egg white. Collect them in a zippered plastic bag and stash them in the freezer. When you get enough, try these spicy pecans or this chocolate and vanilla angel food cake.
Related Post: Mascarpone Cheesecake Mini-Tarts–Easy To Customize
How to make mini-tart crusts:
This picture from my post about Chocolate Ganache Mini-Tarts illustrates the process of making the tart crusts. Don’t miss the video on this post.
How to make a custard filling in a microwave:
Step #1: Pour milk, sugar, cornstarch, salt, and egg yolks into a blender. Blend 5 seconds.
Step #2: Pour filling into a 2-quart microwave-safe Pyrex bowl or pitcher.
Step #3: Microwave on HIGH for 6-8 minutes, stopping halfway to stir and then again after every minute.
Keep microwaving until your cream starts to thicken like the picture above.
Step #4: Whisk butter and vanilla extract into the cream filling until smooth.
As pudding cools it will get thicker but will not set up firm until the mixture is completely chilled.
Step #5: Fill tart shells with warm custard. If not ready to assemble tarts yet, cover with plastic wrap. Press the wrap next to the surface of the cooked filling so it won’t form a skin.
More recipes for pie lovers:
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If you make this recipe and enjoy it, consider helping other readers and me by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required. Thank you for visiting! Paula
- 1-1/2 cups unbleached flour
- 1/3 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup butter (1 stick), chilled
- 1 egg yolk (from a large egg)
- 1 tablespoon heavy cream
- 2-3/4 cups milk
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 4 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/4 cup currant jelly
- Combine flour, sugar, and salt in a food processor.
- Cut butter into 8 slices and add to flour, pulsing several times until mixture resembles oatmeal. Add egg yolk mixed with cream.
- Pulse until all ingredients are moistened. Then allow the machine to run a few seconds until the dough starts to stick together. (Add additional drops of cream if the dough seems too dry.)
- Press dough into a roll like refrigerated cookie dough. Wrap in plastic and chill 30 minutes.
- Spray molds generously with Baker's Secret or something like it. (Baker's Secret is an aerosol spray mix of flour and oil.) If using silicone molds, no greasing is necessary.
- Slice your roll of dough into 12 pieces. Using a rolling pin, roll the dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into a mold with fingers being careful to keep the thickness consistent. Use a knife to trim off any extra at the top. Freeze for at least 30 minutes, overnight or up to a month. (See video for this step.)
- Place frozen tart shells on a cookie sheet. Press a small square of foil down into each crust and mold it to the shape of the crust. See the picture above.
- Bake at 400 degrees for 10 minutes. Remove foil and continue to bake until golden brown, usually about 3-4 minutes.
- Add milk, sugar, cornstarch, salt, and egg yolks, to a blender or food processor bowl. Blend 5 seconds until smooth. (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 until smooth after 3 minutes, then every minute thereafter. (Keep microwaving if not thick after 7 minutes.
- Add butter and vanilla and whisk until smooth.
- If not ready to assemble, cover the top of the warm custard with plastic wrap and smooth it to touch the surface. This prevents a skin from forming on top of the cream.
- Fill each baked tart shell with cream filling. Top with fruit of your choice.
- Melt 1/4 cup currant jelly and use a brush to dab some shininess on each piece of fruit. It's OK if some drips onto the cream.
1. If dough in food processor seems too dry to press into a ball, add a teaspoon or two of milk or cream.
2. Tarts are best eaten the day they are assembled.
3. A dollop of whip cream makes these even better.
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- KitchenAid KSB1575ER 5-Speed Diamond Blender with 60-Ounce BPA-Free Pitcher - Empire Red
- OXO Good Grips 8-Inch Fine Mesh Strainer
- Cuisinart DLC-10SY Pro Classic 7-Cup Food Processor, White
- OXO Good Grips 11-Inch Better Balloon Whisk
- Freshware CB-305RB 12-Pack Silicone Flower Reusable Cupcake and Muffin Baking Cup, Black and Red Colors
Nutrition Information:Yield: 14 Serving Size: 1 tart
Amount Per Serving: Calories: 266Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 98mgSodium: 170mgCarbohydrates: 32gFiber: 1gSugar: 17gProtein: 6g