Mini Fruit Tarts with the Best 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. Yield varies with the size of your tart molds.

12 tarts

mini fresh fruit tarts on a cooling rack.

Prep Time 45

Cook Time 45

Chill Time 3

Total Time 4 30

Ingredients

Mini-Tart Crust:

1½ cups (180 g) unbleached flour
⅓ cup (40 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

Fruit and Glaze

fresh fruit of your choice, enough to top each tart
¼ cup (85 g) currant jelly

Instructions

Make the Crust Dough

Combine dry ingredients: In a food processor, combine 1½ cups unbleached flour, ⅓ cup powdered sugar, and ¼ teaspoon salt.
Add butter: Cut ½ cup unsalted butter into 8 pieces. Add and pulse until the mixture looks like oatmeal.
Add yolk and cream: Add 1 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 and Bake the Crusts

Prepare molds: Generously spray tart molds with a flour-and-oil baking spray. Skip this step for silicone molds.
Shape: Slice chilled dough into 12 pieces. Roll each piece between sheets of plastic wrap into a circle slightly larger than the mold. Press evenly into the molds and trim the edges. See the video for a demonstration.
Freeze: Freeze the shaped crusts for at least 30 minutes before baking to help them hold their shape. For longer storage, cover well and freeze for up to 1 month.
Line with foil: Preheat the oven to 400°F (200°C). Place frozen crusts on a baking sheet. Line each with a small square of foil, pressing gently against the bottom and sides.
Bake: Bake for 10 minutes. Remove foil and bake until golden brown, usually another 3–4 minutes.
Unmold and cool: Carefully remove crusts from the molds within 3 minutes of leaving the oven. They are fragile while warm, so handle gently. Cool on a rack. Any broken shells are the baker’s treat.

Make the Cream Filling

Combine: Blend 2¾ cups milk,⅔ cup sugar, ¼ cup cornstarch ⅛ teaspoon salt4 egg yolks briefly in a blender or food processor until completely smooth. Alternatively, whisk together in a bowl. Pour into a 2-quart microwave-safe glass bowl.
2¾ cups milk, ⅔ cup sugar, ¼ cup cornstarch, 4 egg yolks
Microwave: Cook on HIGH for 6–7 minutes, whisking at the 3-minute mark, then every minute until thick. Microwave times will vary.
Finish: Whisk in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth.
Cover: Press plastic wrap directly onto the surface to prevent a skin. Refrigerate if not using promptly.

Assemble

Prepare fruit: Wipe the fresh fruit of your choice, enough to top each tart with a damp paper towel. Slice as needed.
Fill: Spoon pastry cream into the cooled shells the day you plan to serve them. If preparing ahead that day, cover and refrigerate until ready to add the fruit.
Decorate: Arrange fruit over the filling.
Glaze: Melt ¼ cup currant jelly just until liquefied. Brush lightly over the fruit for a glossy finish. A little jelly on the cream is fine.
Serve: Serve promptly for the crispiest crusts. Refrigerate until serving if not serving immediately.

Notes

Make Ahead: Make the pastry cream at least 3 hours ahead if you want it fully chilled, or up to 1 day in advance. Keep refrigerated with plastic wrap against the surface. Whisk before using. You can bake the shells the day before serving; cool completely and store in an airtight container at room temperature. Assemble on serving day for the best texture.

Purchased Shells: Short on time or making a large batch? Use purchased tart shells and follow the package instructions for baking, if needed.

Full-Size Tart: Line the frozen crust with buttered foil, pressing tightly against the bottom and sides. Place the tart pan on a baking sheet and bake at 375°F for 25 minutes. Carefully remove the foil and gently press down any bubbles with the back of a spoon. Bake about 8 minutes longer, or until set and golden brown.

Serving: A dollop of whipped cream makes these even better.

Nutritional Information