Mini Fruit Tarts


Hi friends.  It’s Jennifer from The Chronicles of Home with another sweet treat for you.


mini fruit tarts with fresh berries



As the weather warms up, I find myself shifting focus from chocolate and caramel desserts to lighter-flavored sweets. I love fresh berries and these mini fruit tarts really let the juicy fresh fruit shine.


mini fruit tarts with fresh berries


I also love mini desserts this time of year.  Entertaining tends to take a more casual turn with dinner and drinks on patios and decks, kids running around outside until dark, and bite-sized desserts seem both fancy and casual to me.  You can grab one (or more!) as you’re passing by the dessert platter and there’s just something so pretty about a collection of little tarts piled up on top of each other.  These would be great for those end-of-year or graduation parties we all seem to have this time of year.


mini fruit tarts with fresh berries


The crust is made from a simple food processor dough reminiscent of shortbread and pressed into mini-muffin tins.  Vanilla custard fills the cups after they’re baked and you should top the custard with whatever fruit is freshest and at its peak at the time.  I chose to use blueberries and raspberries.


Another perk of mini desserts?  You can sample them before setting them out for your guests :)


mini fruit tarts with fresh berries


Making this recipe? Don't forget to rate the recipe below and tag #iheartnaptime on Instagram. Thank you! XO

Mini Fruit Tarts

Course: Dessert
Cuisine: American
Keyword: mini fruit tarts
Prep Time: 20 minutes
Cook Time: 20 minutes
Let Sit: 20 minutes
Total Time: 1 hour
Servings: 48
Calories: 73 kcal
Author: I Heart Naptime Contributor

These fresh & delicious mini fruit tarts make the perfect dessert for any occasion! 



For the Crust:

  • 1 1/4 cup all purpose flour
  • 1/3 cup powdered sugar
  • 1/4 tsp salt
  • 1/2 cup cold unsalted butter (1 stick, cut into cubes)
  • 1 tbsp cold water

For the Custard:

  • 2 cups milk
  • 1 1/2 tbsp vanilla bean paste or pure vanilla extract
  • 6 egg yolks
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1 tbsp unsalted butter

Fruit Toppings:

  • 1 pint fresh blueberries
  • 1 pint fresh raspberries


  1. Preheat the oven to 375º.

  2. For crust, add flour, powdered sugar, and salt to a food processor and process to blend. Add 1/2 c. cold butter and use on/off turns until the mixture resembles coarse meal. Add cold water and process just until the dough starts to stick together. Add more water by teaspoonfuls if the dough is dry.

  3. Scoop about a tablespoon of dough into the cups of a mini muffin pan and press onto bottom and partially up sides. Bake until golden brown, about 15 minutes. Remove from oven and cool in pans 5 minutes. Use a knife to pop out the crust cups and cool completely on a wire rack.

  4. Meanwhile, for the custard, put milk and vanilla bean paste in a medium saucepan and bring to a boil over medium heat. Whisk the egg yolks and granulated sugar in a bowl until light and fluffy. Add the cornstarch and whisk until no lumps remain. Whisk in 1/4 c. of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.

  5. Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Spoon into the cooled crust cups and let sit at room temperature about 20 minutes. Top with berries and refrigerate until ready to serve.

Nutrition Facts
Mini Fruit Tarts
Amount Per Serving
Calories 73 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 31mg 10%
Sodium 18mg 1%
Potassium 42mg 1%
Total Carbohydrates 10g 3%
Sugars 5g
Protein 1g 2%
Vitamin A 2.5%
Vitamin C 4.3%
Calcium 1.9%
Iron 1.8%
* Percent Daily Values are based on a 2000 calorie diet.

Come visit me anytime at The Chronicles of Home and see what else I’ve been up to lately.


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Jennifer from The Chronicles of Home

I’m Jennifer from The Chronicles of Home, where I share DIY and home decorating projects as well as lots of yummy food.  My truest loves are my husband and two young daughters, but I’ve also fallen for salvaging, refinishing, & reupholstering old furniture and building furniture from the frame up.  I have a sweet tooth to be reckoned with and love testing new desserts, though most of the time I eat and feed my family delicious, interesting, healthy food. I’m drawn to beautiful fabric, great books, anything kelly green, pasta made from scratch, dark chocolate, and brown butter.  I’m so thrilled to be a member of the I Heart Naptime creative team!

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I Heart Naptime Contributor

This post was written by a guest blogger.

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9 comments on “Mini Fruit Tarts”

  1. This dessert looks like the perfect thing for Summer! I can’t wait to make it.

  2. Looks like I messed up on my comment! meant to say that this is such a lovely, simple dessert and I can’t wait to try it. Thanks so much, Jennifer

  3. Holly @HollyPop Designs Reply

    These look so yummy!! Definitely going to pin!

  4. looking forwarding to trying these with my MS girls. Perfect to expand their cooking skills with fun delicious delights.

  5. Super easy. I made these in mini parchment cupcake wraps because I didn’t have mini muffin tins. Instead of making a cup with the dough, I pressed it flat into the bottom of the parchment wrapper, then poured the filling on top and left the wrapper on. Worked perfectly.

  6. I don’t have a food processor.  Can you mix the dough by hand?

  7. Hi! Making these today but I’m only getting 24 minicrusts out of the dough…was I supposed to double the batter?


    • Hi Suzanne! It’s possible that your crusts were thicker and/or bigger than ours. Did you have the right amount of custard filling for your number of crusts? :)

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