Ultimate 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.

13 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 (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 unbleached flour, ⅓ cup powdered sugar, and ¼ teaspoon salt.
Add ½ cup unsalted butter (cut into 8 pieces) and pulse until the mixture looks like oatmeal.
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 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 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 milk, ⅔ cup sugar, ¼ cup cornstarch, ⅛ teaspoon salt, and 4 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 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 currant jelly just until liquefied. Brush over the fruit for a glossy finish. A little jelly on the cream is fine.
Serve immediately for the best texture.

Notes

See the Tip Box in the post above the recipe if this is your first time to make these tarts.

How to Bake a Full-Size Tart Crust: Be sure to cover the inside of your frozen tart crust with buttered foil, pushed down tightly against the crust. Place the tart pan on a baking sheet and bake the crust for 25 minutes at 375˚F. Carefully remove the foil and gently push down any bubbles with the back of a spoon. Continue baking for an additional 8 minutes, or until the crust is set and golden brown.

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.

Nutritional Information