Mini Fruit Tarts with Vanilla Pudding and Fresh Fruit Recipe
These Mini Fruit Tarts feature a crisp tart shell filled with creamy homemade vanilla pudding and topped with an assortment of fresh, colorful fruits. Perfect for parties or a refreshing dessert, these tarts combine a buttery crust with sweet, juicy fruit for a delightful treat.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 24 mini tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Tart Dough
- 1 ½ cups all-purpose flour
- 4 tablespoons granulated sugar
- ½ teaspoon fine sea salt
- 12 tablespoons unsalted butter, cold, cut into pieces
- 3 tablespoons milk
Filling and Topping
- ½ cup homemade vanilla pudding (generous)
- 2 cups diced assorted fresh fruit (berries, kiwi, grapes, cherries, peaches, etc.)
- 2 tablespoons apricot preserves (optional, for glaze)
Instructions
- Make the tart dough: In the bowl of a food processor, combine the flour, sugar, salt, and cold butter pieces. Pulse several times until the mixture resembles coarse meal. Gradually add half of the milk while pulsing until the dough begins to form a ball. Add additional milk, a splash at a time, as needed to create a pliable but not wet dough.
- Form the tart shells: Using a small cookie scoop, portion about 1 tablespoon of dough into each well of a 24-well mini muffin pan. Press the dough evenly across the bottoms and up the edges of each well to form shells. Place the pan in the refrigerator and chill for at least 30 minutes to firm up the dough.
- Preheat the oven: While the shells chill, preheat your oven to 350°F (175°C).
- Bake the tart shells: Remove the chilled tart shells from the refrigerator and prick the bottoms a few times with a fork to prevent puffing during baking. Bake for 13 to 16 minutes, until the edges are golden brown. Remove from the oven and let the shells cool completely on a cooling rack.
- Remove tart shells: Once cooled, use a small offset spatula to gently lift each tart shell from the pan and place them onto a serving platter or wire rack.
- Fill and top the tarts: Spoon a generous teaspoon of homemade vanilla pudding into each tart shell. Top with an assortment of fresh diced fruits such as berries, kiwi, grapes, cherries, and peaches, arranging them attractively.
- Optionally glaze the tarts: For a shiny glaze, mix 2 tablespoons of apricot preserves with 1 teaspoon of water in a small microwave-safe bowl. Microwave for 15 to 30 seconds until melted, then gently brush over the fruit on each tart.
- Serve or store: Serve the tarts immediately for best freshness, or store in the refrigerator until ready to serve.
Notes
- Small berries such as blueberries can be used whole. Larger fruits like strawberries, kiwi, and peaches should be diced into ¼-inch pieces. Halve or quarter medium-sized fruits like raspberries, blackberries, grapes, and cherries depending on size.
- Tarts are freshest when assembled and served the same day.
- You can prepare components ahead: baked tart shells can be stored in an airtight container at room temperature for up to 2 days; vanilla pudding can be refrigerated for up to 3 days; diced fruit should be stored in the refrigerator and used within one day to avoid sogginess.
- The tart dough recipe was adapted from Stetted’s lemon tart recipe.
Keywords: mini fruit tarts, vanilla pudding tart, fresh fruit dessert, baked tart shells, easy fruit tart recipe, party desserts
