Mini Fruit Tarts – A Delightful Baking Experience
With a crisp tart shell, vanilla filling, and fresh fruit topping, these mini fruit tarts are as delicious as they are beautiful.

Long-time readers know how much I adore mini desserts. Over the years, I’ve prepared all sorts of mini treats, including cheesecakes, bundt cakes, and even cinnamon rolls.
These mini fruit tarts have quickly become my latest obsession. With a rich buttery tart shell, smooth vanilla pudding, and vibrant fresh fruit, they present a delightful burst of flavor in each bite (or two).
During the summer, I had the pleasure of using a variety of my favorite fruits for these tarts. I’m excited to explore options like berry blends, tropical fruit combinations, and even bright citrus variations when winter arrives.
It’s like having multiple recipes in one delightful dessert!
Beautiful and Delicious Mini Fruit Tarts
If you’re in search of a show-stopping dessert, look no further than these mini fruit tarts.
While some occasions call for a large centerpiece cake or pie, there are times when something bite-sized is just the ticket.
I create these mini fruit tarts using a mini muffin tin, resulting in a treat that is perfect for a single bite. They are ideal for gatherings such as cookouts, baby showers, bridal showers, or holidays, allowing guests to serve themselves and sample a variety of desserts.
Imagine offering a platter of these next to mini pecan or pumpkin pies during the holidays! Your guests will be raving about them for ages.
Each tart features a crisp, homemade shell, a creamy vanilla pudding filling, and a topping of fresh fruit. While that might sound complex, I assure you they are surprisingly simple (and incredibly fun!) to make.
How to Make Mini Fruit Tarts
Although these tarts might look intricate, I promise you, they are easy to make. Let’s walk you through the process!
What You’ll Need
This recipe has three main components:
- Homemade tart shells
- Vanilla pudding filling
- Fresh fruit topping
For the tart dough, we adapt the recipe from my friend Megan’s lemon tart recipe. You will require the following ingredients:
- 1 ½ cups all-purpose flour
- 4 tablespoons granulated sugar
- ½ teaspoon fine sea salt
- 12 tablespoons cold unsalted butter, cut into pieces
- 3 tablespoons milk
This will produce enough dough for 18 mini tart shells.
Making the Tarts
If you feel intimidated by the idea of making homemade pie crust, these tart shells are much easier. The dough doesn’t require rolling out and is more forgiving than traditional pie crust!

Begin by combining the flour, sugar, salt, and cold butter in a food processor. Pulse until the mixture resembles coarse meal.
Add half of the milk and pulse until the dough comes together. If necessary, add more milk slowly until the dough is pliable but not wet.
Using a small cookie scoop, place 1-tablespoon portions of the dough into a 24-well mini muffin tin. Press the dough evenly along the bottoms and up the sides of the wells, then chill in the refrigerator for at least 30 minutes.
Preheat your oven to 350°F while the tart shells chill. After chilling, poke the bottoms of each shell with a fork, and bake for 13-16 minutes, until the edges are golden. Allow them to cool completely before removing them from the tin.
Once cooled, assembly is straightforward. Fill each shell with a generous teaspoon of vanilla pudding and top with assorted fresh fruit.
Make-Ahead Tips
It’s best to serve these tarts the day they are prepared, but you can prep components in advance for convenience:
- Store baked and cooled tart shells at room temperature in an airtight container for up to 2 days.
- Keep vanilla pudding refrigerated in an airtight container for up to 3 days.
- Store diced fruit in the refrigerator for up to one day, noting that these fruits may release some juice during storage.
Assemble the tarts just before serving for the best results!
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