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Mini Fruit Tarts

Delicious mini fruit tarts made with a buttery shortbread cookie crust, creamy vanilla custard and fresh fruit. The perfect bite-sized easy dessert for spring and summer!

While I love a classic fresh fruit tart or fruit pizza, there’s just something about a mini dessert that’s so fun to enjoy for any special occasion from birthdays to Mother’s Day!

Mini fruit tarts on counter.
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Custard Filled Mini Fruit Tarts

As the weather warms up, I find myself shifting focus from chocolate desserts to lighter-flavored fruit desserts. These mini fruit tarts topped with fresh berries are one of my favorites bite-sized sweets, along with mini cheesecakes and chocolate cake pops.

I also love mini desserts for entertaining during the spring and summer! They are fancy yet casual, guests can help themselves and there is something about the little tarts piled up on the dessert platter that is so pretty! A mini fruit tart would be also be great for graduation parties, baby showers, bridal showers or a Sunday brunch.

The cookie 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.

There is a little more work evolved for this recipe since both the crust and custard are made from scratch, but I promise it’s worth it! You can make the custard while the tart shells are baking, then all that’s left to do is assemble your mini tarts.

Collage showing to make mini tart shells.

Tips for the Best Mini Fruit Tarts

  • Spray the pan. The last thing you want is for the crust to stick to the bottom of the pan. Make sure to spray each muffin cup with nonstick spray before you press in the dough, so that you can easily pop them out once baked.
  • Use cold butter. Similar to making homemade biscuits or scones, make sure to use a stick of COLD butter when making the shortbread crust. It helps make them super tender and gives them a delicious sandy texture. I usually stick my butter in the freezer for about 15 to 30 minutes before using.
  • Whisk custard constantly. Don’t walk away from the stove! Continue constantly whisking the custard, so that you don’t burn or curdle the mixture.
  • Removing crust from pan. After the crust has baked, let them sit in the pan for about 5 minutes before transferring to a cooling rack. They need to cool a bit first so that they keep their shape and don’t crumble from being super hot. Then use a knife to easily pop them out.
Close up of a mini fruit tart.


  • You could use a premade pie dough instead of making the shortbread crust from scratch.
  • For a bolder vanilla flavor in your custard, use vanilla bean paste instead of vanilla extract.
  • Use a fresh lemon curd instead of custard if you prefer.
  • You can also fill the crust with a chocolate pudding, strawberry cheesecake mousse or cream cheese filling.
  • Use other fresh fruit toppings, like chopped strawberries, kiwi, blackberries or mandarin oranges.

Storage Instructions

Because of the dairy custard filling, these mini tarts will need to be stored in the refrigerator. Simply place them in an airtight container or on a plate covered with plastic wrap. They will stay fresh in the fridge for up to 3 days.


What is the difference between tarts vs. pies?

Tarts differ from pies in the type of crust that is used! While both tarts and pies can have savory or fruity fillings, a pie crust is thicker, flakier and firmer than a tart crust. A tart crust is a light and delicate shortbread crust that is formed into a shell that holds a light custard filling.

Can I make mini fruit tarts ahead of time?

Yes! If making ahead of time, I would wait to assemble them until the next day. But you can easily bake the tart shells and cook the custard the day before. The tart shells can be stored at room temperature, but the custard will need to chill in the refrigerator until you’re ready to begin assembling.

Why is my custard pastry cream not getting thick?

This is often due to not cooking it long enough. If you follow the recipe directions precisely and have some patience it will get thicker as you cook it.

What fruit is best for these mini fruit tartlets?

Small fresh berries like blueberries, strawberries and raspberries are popular choices. Small diced kiwi works well, too! I would avoid any watery fruits like watermelon though.

Mini fruit tarts with custard on counter.

More Fresh Fruit Desserts

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mini fruit tart recipe

Mini Fruit Tarts

5 from 23 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Delicious mini fruit tarts made with a buttery shortbread crust, creamy vanilla custard and topped with fresh fruit. The perfect bite-sized sweet treat for spring and summer! 
Prep Time: 20 minutes
Cook Time: 20 minutes
Let Sit: 20 minutes
Total Time: 1 hour
Servings: 24



For the Crust:

  • 1 ¼ cups all-purpose flour
  • cup powdered sugar
  • ¼ teaspoon Kosher salt
  • ½ cup cold, unsalted butter , 1 stick, cut into cubes
  • 1 Tablespoon cold water

For the Custard:

  • 1 cup milk
  • ¾ Tablespoon vanilla bean paste or pure vanilla extract
  • 3 egg yolks
  • cup granulated sugar
  • 2 Tablespoons cornstarch
  • ½ Tablespoon unsalted butter

Fruit Toppings:

  • 1 pint fresh blueberries
  • 1 pint fresh raspberries


For the Crust:

  • Preheat the oven to 375ºF. Spray a mini muffin pan with nonstick spray.
  • Add flour, powdered sugar and salt to a food processor and process to blend. Add 1/2 cup cold butter and pulse until the mixture resembles coarse meal. Then add cold water and process just until the dough starts to stick together. If the dough is still dry, add more water by the teaspoon.
  • Scoop about a tablespoon of dough into 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 pan for 5 minutes. Use a knife to pop out the mini tart shells. Cool completely on a wire rack.

For the Custard:

  • Put milk and vanilla bean paste in a medium saucepan and bring to a boil over medium-heat.
  • In a separate bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add in the cornstarch and whisk until no lumps remain. Next whisk in 1/4 cup of the hot milk mixture into the egg mixture until incorporated. Then whisk in the remaining hot milk mixture, reserving the empty saucepan.
  • Pour the custard mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Immediately remove from the heat once a slow boil appears and stir in the butter. Allow to slightly cool.


  • Spoon custard into the cooled crust cups and let sit at room temperature for about 20 minutes. Top with berries and refrigerate until ready to serve.


Lemon curd version: You may also fill the tart shells with a tangy lemon curd if preferred:
Fruit: Feel free to use other fruit toppings like fresh strawberries, blackberries, kiwis and mandarins. 
Storing: Store in the refrigerator in an airtight container (or on a plate covered with plastic wrap) for up to 3 days. 
Make ahead: You can prepare both the tart shells and custard ahead of time, however do not assemble the tarts until right before serving. Tart shells may be stored at room temperature, while the custard will need to be refrigerated.


Serving: 1mini tart | Calories: 114kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 30mg | Potassium: 69mg | Fiber: 1g | Sugar: 8g | Vitamin A: 195IU | Vitamin C: 7.1mg | Calcium: 23mg | Iron: 0.6mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

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