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close up mini berry tart on a black table

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.
Course Pies and Cheesecakes
Cuisine English
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 290kcal
Author Adina


  • Tart shells:
  • 165 g/ 5.8 oz/ 1 1/3 cups all-purpose flour
  • 50 g/ 1.7 oz/ ½ cup icing sugar
  • ¼ teaspoon grated lemon zest
  • pinch of salt
  • 90 g/ 3.2 oz/ 1/3 cup + 1 tablespoon cold unsalted butter
  • a very small egg yolk
  • ½ to 1 tablespoon cold water
  • Filling:
  • 220 g/ 7.8 oz/ 1 cup cream cheese
  • 220 g/ 7.8 oz/ 1 cup crème fraiche
  • ½ teaspoon vanilla extract
  • 50 g/ 6 tablespoons icing sugar + extra for dusting
  • about 300 g/ 10.5 oz berries of choice


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.
  • 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 the tin 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 150 degrees Celsius/ 300 degrees Fahrenheit. 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.


  • 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.
  • Fill the cases with the cream and arrange the berries on top. Dust with icing sugar if you wish.


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


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