Go Back
–+ servings
mini fruit tart filled with fresh red berries and garnished with mint leaves.
Print Recipe
5 from 1 vote

Mini Fruit Tarts

Delightful mini fruit tarts with cream cheese filling and berries. A beautiful, easy-to-make dessert, perfect for any kind of celebration.
Prep Time40 minutes
Cook Time35 minutes
Total Time1 hour 15 minutes
Course: Pies and Cheesecakes
Cuisine: English
Servings: 12 mini tarts
Calories: 290kcal
Author: Adina

Equipment

  • Muffin tin
  • Food processor
  • Dried beans for blind baking

Ingredients

Tart shells:

  • 1⅓ cup all-purpose flour 165 g/ 6 oz
  • ½ cup icing sugar 50 g
  • ¼ teaspoon grated lemon zest
  • pinch of salt
  • ⅓ cup + 1 Tbsp unsalted butter cold, 90 g/ 3 oz
  • a small egg yolk
  • ½ to 1 tablespoon cold water

Filling:

  • 1 cup cream cheese 220 g/ 8 oz
  • 1 cup crème fraiche 220 g/ 8 oz
  • ½ teaspoon vanilla extract
  • ½ cup icing sugar + extra for dusting, 50 g
  • 10.5 oz berries of choice, 300 g

Instructions

Tart shells:

  • Dough: Place the flour, icing sugar, lemon zest, salt, and butter in the food processor and process until you get a coarse mixture that resembles breadcrumbs; you should still have some small butter pieces visible.
    Add the yolk and the ½ tablespoon water and mix shortly until the dough comes together. Only add more water if necessary; the pastry should hold together when you pinch it.
    1⅓ cup all-purpose flour/ 165 g + ½ cup icing sugar/ 50 g + ¼ teaspoon grated lemon zest + pinch of salt + ⅓ cup + 1 tablespoon unsalted butter/ 90 g
    a small egg yolk + ½ to 1 tablespoon cold water
  • Refrigerate: Turn the pastry onto the working surface and knead lightly to form a smooth disc for just a few seconds to form a smooth disc. Divide the pastry into two portions, wrap each piece in plastic foil, and refrigerate until needed. It will keep for a week in the fridge and a month in the freezer.
    Brush the muffin tin with melted butter, place it in the fridge, and leave to set for about 30 minutes.
  • Roll: Dust the working surface with very little flour. Take one portion of the wrapped pastry out of the fridge and divide it into 6 portions. Form 6 small balls and roll each one into a circle, about 2-3 mm thick and large enough to cover the bottom and the walls of the muffin tin. Repeat with the second portion of pastry.
  • Preheat the oven to 300°F/ 150°C. Line each pastry shell with a paper muffin case, fill with dry beans or rice, and bake blind for about 25 minutes. Remove the beans/rice and the paper. The cases should be golden-brown. If they are not so yet, bake for another 5 to 10 minutes without beans and paper.
  • Cool: Let the shells cool slightly but remove them from the muffin tin while still warm; they will slide out of the form. Place on a wire rack to cool completely, then fill.

Filling:

  • Mix the cream cheese with a whisk to loosen it up. Add the crème Fraiche, vanilla extract, and icing sugar and whisk until the cream thickens again.
    1 cup cream cheese/ 220 g + 1 cup crème fraiche/ 220 g + ½ teaspoon vanilla extract + ½ cup icing sugar / 50 g
  • Fill the cases with the cream and arrange the berries on top. Dust with icing sugar if you wish.
    10.5 oz berries / 300 g

Notes

Always use a kitchen scale when baking, cup measuring is not very precise.

Nutrition

Serving: 1tart | Calories: 290kcal | Carbohydrates: 23g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 73mg | Sodium: 100mg | Fiber: 1g | Sugar: 11g