Name: Mini Fruit Tarts Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/3 cup plus 1 tablespoon all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 cup butter, softened (4 oz or 1 stick); 3/4 cups white sugar; 1 egg yolk; 1/2 teaspoon vanilla extract; 1- 8oz block of cream cheese, softened; 2 cups powdered sugar; 1/2 teaspoon vanilla extract; 1 teaspoon lemon juice and zest; Fresh fruit for topping

Jump to Recipe

Imagine a dessert that checks every box: adorable, colorful, and impossibly delicious. That’s precisely what Mini Fruit Tarts deliver in every bite. Each tart is a bite-sized masterpiece, featuring a melt-in-your-mouth buttery crust, a luscious, tangy cream cheese filling, and a sparkling array of fresh fruit on top. They’re the sort of treat that steals the show at brunches, baby showers, or any time you want to impress with minimal fuss. Whether you’re a seasoned baker or just starting out, you’ll adore how easy and rewarding it is to create (and eat!) these little beauties.

Ingredients You’ll Need

What makes these Mini Fruit Tarts so irresistible is their simple ingredient list. Every addition plays an essential role, from building the perfect crust to creating a rich, creamy filling and topping things off with vibrant fruit. Here’s exactly what you’ll need, along with some handy tips.

All-purpose flour: Forms the base of the crust, ensuring it holds its shape while baking and delivers a delicate crumb.
Baking soda & baking powder: A touch of both gives the crust just the right amount of lift and tenderness.
Butter: Softened butter brings rich, classic flavor and helps achieve that melt-in-your-mouth texture.
White sugar: Offers just the right sweetness to balance the tartness of the cream cheese and fruit.
Egg yolk: Adds richness to the dough, helping to bind everything together and creating a silky texture.
Vanilla extract: Infuses the crust and filling with warm, aromatic flavor.
Cream cheese: The star of the filling, providing a creamy, tangy base that contrasts divinely with the sweet crust and fruit.
Powdered sugar: Sweetens the filling while keeping it smooth and velvety.
Lemon juice and zest: Brings a bright, zesty kick that lifts the cream cheese and makes the fruit sing.
Fresh fruit: The literal cherry on top! Berries, kiwi, and mandarin slices add flavor, color, and juiciness.

How to Make Mini Fruit Tarts

Step 1: Prepare the Mini Muffin Tin and Preheat the Oven

First things first, grease your mini muffin tin well. This makes popping your finished Mini Fruit Tarts out a breeze, keeping those pretty edges intact. Set the tin aside and preheat your oven to 350F, so it’s hot and ready when your dough is.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat together the softened butter and sugar until the mixture is pale and fluffy. Taking the time to cream them fully means your crust will be light and tender, not dense.

Step 3: Add Egg Yolk and Vanilla

Mix in the egg yolk and vanilla extract. You’ll notice the dough becomes richer and smoother—this step adds both flavor and structure, ensuring your tart shells hold together perfectly after baking.

Step 4: Combine Dry Ingredients and Create the Dough

In a separate small bowl, whisk together the flour, baking soda, and baking powder. Gently stir the dry ingredients into the wet mixture until combined. Don’t worry if it looks a little crumbly—rolling the dough balls by hand brings it all together for a smooth finish.

Step 5: Shape and Bake the Tart Shells

Use a small cookie scoop to portion out 1.5-inch balls of dough, rolling them between your hands for extra smoothness. Drop each ball into a muffin well and press down gently with your fingers. Bake for 8–10 minutes or until the edges are just turning golden. Let them cool fully before removing—they’ll firm up as they rest.

Step 6: Make the Creamy Filling

As the shells cool, whip together the cream cheese, powdered sugar, vanilla, and lemon juice and zest until the mixture is smooth and slightly fluffy. This filling is luscious and tangy, striking a delicious balance with the sweet crust and fruit.

Step 7: Assemble the Mini Fruit Tarts

Once the crusts are cool, pipe or spoon the cream cheese filling into each tart shell. Top with a kaleidoscope of your favorite fresh fruits. Arrange berries, kiwi, or any colorful fruit in pretty patterns for a real showstopper.

How to Serve Mini Fruit Tarts

Garnishes

Brush your fruit with a little warmed apricot jam or honey for a glossy finish and an extra pop of flavor. A delicate dusting of powdered sugar or a sprinkle of lemon zest just before serving can add that chef’s kiss of flair to your platter of Mini Fruit Tarts.

Side Dishes

Since Mini Fruit Tarts are light and fresh, they pair beautifully with a crisp glass of sparkling wine or a pot of floral tea. If you’re planning a party spread, consider adding bowls of whipped cream, chocolate shavings, or even a sweet fruit coulis for dipping.

Creative Ways to Present

Try serving your Mini Fruit Tarts on a tiered cake stand for high tea or nestle each in a decorative cupcake liner for easy handling at a buffet. For a personalized touch, set up a DIY tart bar with bowls of fruit, filling, and shells so guests can get creative with their own combinations!

Make Ahead and Storage

Storing Leftovers

Place any unserved Mini Fruit Tarts in an airtight container and refrigerate. They’ll keep their freshness for up to two days, although they’re at their very best the day you make them when the fruit glistens and the crust stays crisp.

Freezing

For longer storage, freeze the baked tart shells (unfilled) in a zip-top bag for up to two months. When ready to use, allow them to thaw at room temperature, then fill and decorate with fresh fruit just before serving for that just-baked magic.

Reheating

Since the tarts should be served cool, there’s no need to reheat them. If you’ve chilled the shells or made them ahead, bring them to room temperature before filling for the best taste and texture. The fruit and cream cheese filling are always best when fresh and cool.

FAQs

Can I use store-bought tart shells instead of homemade?

Absolutely! If you’re short on time, prebaked mini tart shells from the store work great. But if you can, try making the crust yourself at least once—the flavor and texture are worth it!

What fruits work best for Mini Fruit Tarts?

Berries (like raspberries, blueberries, and strawberries), kiwi, mandarin oranges, and even mango make fantastic toppings. Avoid very juicy fruits like watermelon, as they can make the crust soggy.

Can I make Mini Fruit Tarts ahead of time for a party?

Yes! You can bake the shells and whip up the filling a day ahead. Store the shells in an airtight container and the filling in the fridge; assemble and top with fruit right before serving for the freshest results.

Is there a dairy-free option for the filling?

Definitely. Replace the cream cheese with a dairy-free alternative and swap the butter in the crust for a vegan butter or coconut oil. This way, everyone can enjoy these treats!

Can I double or halve the recipe easily?

No problem at all! This recipe scales up or down smoothly, so whether you’re making a small batch for family or a big platter for guests, you’ll be set.

Final Thoughts

There’s a good reason these Mini Fruit Tarts are always a hit—they’re charming, customizable, and joyfully easy to share. Whether it’s your first batch or your fiftieth, you’ll love making (and devouring) these sweet little treats. Give them a try, and celebrate just how delicious homemade bite-sized desserts can be!

Mini Fruit Tarts Recipe

★★★★★

5 from 8 reviews

Author: Noah
Total Time: 30 minutes
Yield: 24 mini tarts 1x
Diet: Vegetarian

Print Recipe

Description

Delight your taste buds with these mini fruit tarts that are perfect for any occasion. A buttery crust paired with a creamy filling and topped with fresh fruits make these tarts a delectable treat.

Instructions

For the Crust: Grease a mini-muffin tin, set aside. Preheat oven to 350F.

In a large bowl cream together the butter and sugar.

Add the egg yolk and vanilla and mix until smooth and fluffy.

Add the flour, baking soda & powder to a small bowl, stir together and then add to the butter mixture.

Mix until well combined (dough may seem crumbly.)

Use a small cookie scoop to portion 1 1/2 inch balls of dough, and use your hands to roll them into a smooth ball. (I found the dough seemed dry until I rolled each scoop by hand.)

Portion a dough ball into each of the wells of your pan, and press down slightly.

Bake for 8-10 minutes or until the edges are golden. Allow to cool before removing from the pan.