Mini Fruit Tarts
3 ingredients and 30 mins. It’s a lazy spring dessert that is low effort but but looks like you slaved away for hours and is hella pretty but also tasty
Makes- 8 mini tarts
Cooking Time- 20 minutes
Skill Level- Easy
- 2 sheets of pre-made or frozen shortcrust pastry
- 1 jar of your choice of fruit jam or chocolate spread or both. You’ll need 1 tablespoon for each mini tart.
- 2 cups worth of your choice of fruit. Some good options are:
- Strawberries, tops removed and finely sliced lengthways
- Raspberries, whole
- Blueberries, whole
- Blackberries, whole
- Mango, peeled, cheeks cut and finely sliced
- Nectarines, halved, core removed and finely sliced
- Peaches, halved, core removed and finely sliced
- Edible flowers, optional for garnishing
Watch the process
@__jessicanguyen Mini Fruit Tarts 🍓🥭🥧 #foodies #foodtiktok #dessert ♬ original sound - JESSICA NGUYEN-HOME COOK
- Thaw your frozen shortcrust pastry on your kitchen bench for at least 30 minutes until soft and at room temperature.
- Preheat your oven to 180 degrees celsius.
- Cut each sheet in half and half again so you have 4 equal squares from each sheet.
- Gently place the pastry square onto your mini tart tin and then using your fingers, gently mould the pastry to the tin.
- Trim off any excess pastry around the tart rim with scissors but leave a few millimetres off the rim as the pastry will shrink slightly during the cooking process.
- Prick the bases with a fork and place the tins on a tray and bake in the oven for 10 minutes or until the pastry is golden brown. Remove from the oven and allow to cool and remove from the tin.
- Once cool, fill the base of the tarts with a tablespoon of your choice of spread.
- Arrange your fruit on top to fill the tart and cover the spread. For small berries like raspberries, blueberries and blackberries, you can just arrange them whole in the tart. But for stone fruits, larger fruits like mango and strawberries, I like to finely slice them and arrange them by placing slices overlapping each other around the perimeter of the tart and then slowly working my way into the centre, which creates a flower or rose-like formation.
- Garnish your tarts with some optional edible flowers.
- Keep in the fridge till you’re ready to serve.