Mini Fresh Fruit Custard Tarts

Makes: 12 mini tarts | Prep Time: 30 minutes | Cook Time: 20 minutes | Chill Time: 1 hour | Total Time: 1 hour 50 minutes

Ingredients

For the Tart Shells

• 1¼ cups (160 g) all-purpose flour

• ½ cup (115 g) cold unsalted butter, cubed

• ¼ cup (30 g) powdered sugar

• 1 egg yolk

• 1–2 tbsp ice water

• ¼ tsp salt

• ½ tsp vanilla extract

For the Vanilla Custard

• 2 cups (480 ml) whole milk

• 4 egg yolks

• ½ cup (100 g) granulated sugar

• 3 tbsp cornstarch

• 1 tbsp unsalted butter

• 1 tsp vanilla extract

• Pinch of salt

Fresh Fruit Topping

• Fresh blueberries

• Fresh strawberries, sliced

• Kiwi, peeled and sliced

• Mango or peach, diced

• Green grapes, halved (optional)

Fruit Glaze

• ¼ cup apricot jam

• 1 tbsp water

Instructions

Step 1 – Make the Tart Dough

1. Mix together:

   • Flour

   • Powdered sugar

   • Salt

2. Cut in the cold butter until the mixture resembles coarse crumbs.

3. Add:

   • Egg yolk

   • Vanilla

   • Ice water

4. Mix until a smooth dough forms.

5. Wrap and refrigerate for 30 minutes.

Step 2 – Bake the Tart Shells

1. Preheat oven to 350°F (175°C).

2. Roll out the dough and cut circles to fit mini tart pans.

3. Press dough into the pans and prick the bottoms with a fork.

4. Line with parchment and fill with baking weights.

5. Bake for 12 minutes.

6. Remove weights and bake another 6–8 minutes, until lightly golden.

7. Cool completely.

Step 3 – Prepare the Custard

1. Heat the milk until steaming (do not boil).

2. In another bowl, whisk together:

   • Egg yolks

   • Sugar

   • Cornstarch

   • Salt

3. Slowly whisk the hot milk into the egg mixture.

4. Return everything to the saucepan.

5. Cook over medium heat, whisking constantly, until thick and smooth.

6. Remove from heat and stir in:

   • Butter

   • Vanilla extract

7. Cover with plastic wrap directly touching the surface and chill completely.

Step 4 – Assemble

1. Fill each cooled tart shell with vanilla custard.

2. Arrange the fruit attractively on top:

   • Blueberries

   • Strawberries

   • Kiwi

   • Mango or peach

   • Grapes (optional)

Step 5 – Glaze

1. Warm the apricot jam with water until smooth.

2. Brush lightly over the fruit for a glossy bakery-style finish.

Refrigerate for 30 minutes before serving.

Chef's Tips

• Dry the fruit thoroughly before placing it on the custard to prevent excess moisture.

• Chill the tart shells before filling to keep them crisp.

• Use seasonal fruit for the best flavor and color.

• The apricot glaze not only adds shine but also helps preserve the fruit's freshness.

• Assemble the tarts on the day of serving for the crispiest crust.

Estimated Nutrition (Per Mini Tart)

• Calories: ~230 kcal

• Protein: 4 g

• Fat: 11 g

• Carbohydrates: 29 g

• Sugar: 15 g

• Fiber: 2 g

• Sodium: 80 mg

Serving Suggestion

Serve these Mini Fresh Fruit Custard Tarts chilled with coffee, tea, or sparkling wine. Their buttery pastry, silky vanilla custard, and colorful assortment of fresh fruit make them an elegant dessert for brunches, afternoon tea, baby showers, or holiday gatherings.