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Mini Fruit Tarts with Vanilla Pudding and Fresh Fruit Recipe

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3.9 from 5 reviews

These Mini Fruit Tarts are delicate, bite-sized desserts featuring a crisp pastry shell filled with creamy homemade vanilla pudding and topped with a colorful assortment of fresh fruit. Perfect for parties or elegant gatherings, they combine a buttery crust with fresh flavors and an optional apricot glaze for a shiny finish.

  • Total Time: 2 hours 25 minutes
  • Yield: 24 mini fruit tarts

Ingredients

For the Tart Shells

  • 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

For the Filling and Topping

  • Generous ½ cup homemade vanilla pudding
  • 2 cups diced assorted fresh fruit (such as berries, kiwi, grapes, cherries, peaches)
  • 2 tablespoons apricot preserves (optional)

Instructions

  1. Prepare the 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.
  2. Form the Dough: Pour in half of the milk and pulse until the dough begins to come together into a ball. Add additional milk a splash at a time if needed, until the dough holds together but is not wet or sticky.
  3. Shape Tart Shells: Using a small cookie scoop, portion 1-tablespoon portions of dough into each well of a 24-well mini muffin tin. Press the dough evenly across the bottoms and up the sides of each well. Refrigerate for at least 30 minutes to chill.
  4. Preheat Oven: While the tart shells chill, preheat the oven to 350°F (175°C).
  5. Bake Tart Shells: Once chilled, prick the bottom of each tart shell several times with a fork to prevent puffing. Bake for 13-16 minutes or until the edges turn golden brown. Remove and cool completely on a wire rack.
  6. Assemble Tarts: Gently remove the cooled tart shells from the pan using a small offset spatula. Fill each shell with about a teaspoon of homemade vanilla pudding, then top with a mixture of diced fresh fruit.
  7. Optional Glaze: To add a glossy finish, mix the apricot preserves with 1 teaspoon of water in a microwave-safe bowl. Heat for 15-30 seconds until melted, then gently brush the glaze over the fruit-topped tarts.
  8. Serve or Store: Serve the mini fruit tarts immediately or refrigerate until ready to serve, ensuring they stay fresh and cool.

Notes

  • Use a variety of colorful fruits such as strawberries, blueberries, kiwi, grapes, cherries, and peaches for the best visual appeal and flavor combination.
  • If homemade vanilla pudding is not available, high-quality store-bought pudding can be used as a substitute.
  • The apricot glaze is optional but adds a beautiful shine and slight sweetness to the tart tops.
  • Ensure the butter is very cold when mixing to achieve a tender and flaky tart shell crust.
  • Store the assembled tarts in the refrigerator and consume within 2 days for the best freshness.
  • Author: Monica
  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/mini-fruit-tarts-with-vanilla-pudding-and-fresh-fruit-recipe/