Hey there, dessert lovers! If you're looking for a fun and delicious treat, you’re going to love this Mini Fruit Tarts. These delightful little pastries are the perfect bite-sized indulgence for any occasion. Made right in a regular muffin pan, this Mini Tarts Recipe is super easy to follow and incredibly versatile! You can fill them with anything your heart desires—rich, velvety chocolate, fresh seasonal fruits, or even a creamy custard. Whether you're hosting a party, preparing a special dessert, or just satisfying a sweet craving, this Mini Tarts Recipe will quickly become one of your all-time favorites. Give it a try, and let’s bake up some magic together!
Why You'll Love These Mini Tarts
Mini tarts recipe have such a special place in our hearts, don’t they? These Mini Fruit Tarts Recipe little beauties are not only super charming but also incredibly versatile. They’re perfect for entertaining because they’re easy to serve and give everyone their own perfect portion. Even better, you can make them ahead of time—so they’re a total lifesaver for busy hosts! And guess what? You don’t need any fancy tart pans to make them. A regular muffin tin works perfectly for this Mini Tarts Recipe, making it easier than ever to whip up these delightful treats.
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Ingredients
The Tart Shells:
- 2½ cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- ½ teaspoon salt
- 4-6 tablespoons ice water
- 1 large egg (for egg wash)
The Basic Filling (Chocolate):
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings:
- Fresh berries (raspberries, blueberries, strawberries)
- Whipped cream
- Chopped nuts
- Caramel sauce
- Powdered sugar for dusting
Instructions
Making the Tart Dough
- In a food processor, pulse together flour, sugar, and salt until combined.
- Add cold butter cubes and pulse until mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, pulsing until dough just comes together.
- Form dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Preparing the Tart Shells
- Preheat oven to 375°F (190°C).
- Roll chilled dough to ⅛-inch thickness on a floured surface.
- Cut circles using a 3½-inch round cutter.
- Gently press dough circles into muffin cups.
- Pierce bottoms with a fork.
- Freeze for 15 minutes.
- Brush with beaten egg wash.
- Bake for 15-18 minutes until golden brown.
- Cool completely before filling.
Making the Chocolate Filling
- Heat heavy cream until just simmering.
- Pour over chopped chocolate.
- Let stand for 2 minutes.
- Stir until smooth.
- Add vanilla and salt.
- Let cool slightly before filling tart shells.
- Tart Dough :Pulse flour, sugar, salt, and butter. Add ice water, form dough, wrap, and chill.
- Tart Shells :Roll, cut, press into tin, prick, freeze, egg wash, bake, and cool.
- Chocolate Filling :Heat cream, pour over chocolate, stir, add vanilla and salt, cool, and fill.
Equipment For Easy Mini Tarts Recipe
- 12-cup muffin pan
- Rolling pin
- 3½-inch round cookie cutter
- Food processor (recommended but not required)
- Mixing bowls
- Measuring cups and spoons
- Pastry brush for egg wash
Hints and Tips
- Keep all ingredients cold for the flakiest crust
- Don't overwork the dough to avoid tough pastry
- Rotate the pan halfway through baking for even browning
- Let shells cool completely before filling to prevent soggy bottoms
Dietary Benefits & Serving Suggestions
These mini tarts can be adapted for various dietary needs:
- Make them gluten-free by using cup-for-cup gluten-free flour
- Create vegan versions using plant-based butter and filling alternatives
- Reduce sugar content by using sugar alternatives in the crust
Serve these tarts with:
- Fresh mint leaves
- A dollop of whipped cream
- Your favorite hot beverage
- A scoop of vanilla ice cream
Recipe Variations
Fruit Tart Version
Replace chocolate filling with pastry cream and top with fresh fruits for classic mini fruit tarts.
Pumpkin Cheesecake Tarts
Fill shells with pumpkin cheesecake mixture for a perfect fall dessert.
Mini Lemon Meringue Tarts
Add lemon curd filling and top with torched meringue.
Mini Raspberry Almond Tarts
Fill with almond frangipane and fresh raspberries.
Storage
- Tart shells can be frozen for up to 3 months
- Unfilled tart shells can be stored in an airtight container for up to 5 days
- Filled chocolate tarts keep for 3 days in the refrigerator
- Fruit tarts are best consumed within 24 hours
Top Tip
The secret to perfect mini tarts recipe is blind baking the shells until they're completely done. Don't underbake, as they won't crisp up properly once filled.
FAQ
How long do you bake mini tarts for?
Bake mini tarts recipe at 375°F (190°C) for 15-18 minutes until golden brown. Empty tart shells need 12-15 minutes, while filled tarts may require 18-20 minutes depending on the filling. Look for a light golden color around the edges and a dry, set center.
Do you bake tart shells before filling?
Yes, always bake tart shells before adding filling. This pre-baking (blind baking) process ensures a crispy, fully-cooked crust that won't get soggy when filled. Bake at 375°F until light golden brown, usually 12-15 minutes for mini tarts. Cool completely before adding your filling.
Is tart dough the same as pie dough?
No, tart dough differs from pie dough. Tart dough (pâte sucrée) contains more sugar and butter, making it more cookie-like and crumbly. Pie dough has less sugar and more water, creating flaky layers. Tart dough also holds its shape better during baking.
Do you need to blind bake mini tarts ?
Yes, blind baking is essential for mini tarts recipe. Pierce the bottom of the shells with a fork, then either fill with pie weights or freeze for 15 minutes before baking. This prevents the shells from puffing up and ensures a crispy bottom that won't get soggy when filled.
Delicious,and Easy: Your Go-To Mini Tarts Recipe
Get ready to wow your friends and family with these adorable mini tarts recipe! Whether you go for rich chocolate, fresh fruit, or another fun filling, these bite-sized desserts are perfect for any occasion. The best part? They’re sure to impress everyone, no matter what you fill them with!
And we’d absolutely love to see your creations—don’t forget to share your pictures and thoughts in the comments below! Can’t wait to see what you come up with!
If you're craving more homemade treats, don't stop at these Mini Tarts! Try our Mini Pecan Pies Recipe for a nutty, caramelized bite, or whip up a Mini Pavlova Recipe for a light and airy dessert. If you’re in the mood for something savory, explore our Mini Quiche Recipes; perfect for any occasion. Serve them alongside these tarts for a well-rounded spread at your next gathering!
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Pairing
These are my favorite dishes to serve with Mini Tarts Recipe
Easy Mini Tarts Recipe
Equipment
- 12 cup muffin pan
- Rolling pin
- 3½-inch round cookie cutter
- Food processor (optional)
- Mixing bowls
- Measuring cups and spoons
- Pastry brush
Ingredients
For the Tart Shells
- 2½ cups all-purpose flour
- 1 cup unsalted butter cold and cubed
- ¼ cup granulated sugar
- ½ teaspoon salt
- 4-6 tablespoons ice water
- 1 large egg for egg wash
For Basic Chocolate Filling
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate chopped
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings
- Fresh berries
- Whipped cream
- Chopped nuts
- Caramel sauce
- Powdered sugar
Instructions
Prepare the Tart Dough
- Combine flour, sugar, and salt in food processor
- Add cold butter; pulse until mixture resembles coarse crumbs
- Add ice water gradually until dough forms
- Shape into disk, wrap, refrigerate 1 hour
Form and Bake Shells
- Preheat oven to 375°F (190°C)
- Roll dough to ⅛-inch thickness
- Cut 3½-inch circles
- Press into muffin cups
- Pierce bottoms with fork
- Freeze 15 minutes
- Brush with egg wash
- Bake 15-18 minutes until golden
- Cool completely
Make Chocolate Filling
- Heat cream until simmering
- Pour over chocolate
- Let stand 2 minutes
- Stir until smooth
- Add vanilla and salt
- Cool slightly before filling shells
Notes
- Keep ingredients cold for flakiest crust
- Don't overwork dough
- Cool shells completely before filling
- Rotate pan halfway through baking
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