Gorgeous mini fruit tarts – step by step tutorial

I have no doubt in saying that my favourite dessert is a fruit tart. A fresh, silky and lemony creme patissiere paired with colourful fresh fruit all held together by a shell of crunchy and crumbly pastry. Make lots of them and you have a feast to the eyes too, pure happiness that is.

Whenever I go to a pastry shop and I see these little jewels I can never leave the shop empty handed.

Fancy making them? It is not as difficult as you think, in fact they are quite straightforward and you can be very creative in arranging the fruit on top!

Also check out these strawberry mini tarts I made over the summer.

  • Prep Time : 60 minutes
  • Cook Time : 30 minutes


  • flour – 200 g
  • butter – 100 g
  • the zest of one lemon
  • sugar – 100 g
  • eggs – 2
  • For the custard:
  • milk – 500 ml
  • flour – 30 g
  • the zest of one lemon
  • sugar – 130 g
  • a drop of rum or brandy
  • egg yolks – 5
  • kiwi fruit, black and white grapes, pineapple, strawberries, raspberries
  • icing sugar
  • jam – 1 large tbsp


Put the flour on your working top, make a hole in the middle, add the eggs, sugar, lemon zest and butter and mix the ingredients with a fork.

Quickly with your hands make a smooth ball, wrap it up in cling film and put it in the fridge for 30 minutes

Flatten the pastry with a rolling pin. Help yourself with a little flour if it feels sticky. With a round pastry cutter cut out some circles and put them on your greased mold for tartlets or muffins. Pierce the pastry at the bottom with a fork

Bake for 15-20 minutes at 180C. They should look slightly golden.

Wash and dry the lemon then with a knife trim the zest. Pour the milk in a pan and bring to the boil with the lemon zest. Then switch off and remove the lemon zest

Whip the yolks with the sugar until pale and creamy. Then add the flour and stir well

Pour the hot milk over the egg mixture whilst stirring all the time. Pour the mixture in the pan and bring the boil.

Stir all the time over a gentle heat until the sauce has thickened. Add a drop of liquor like rum or cognac in the last couple of minutes of cooking if you like

Wash and slice the fruit finely. With a piping bag or with a teaspoon put the cooled down custard on the pastry shells.

And now let’s be creative: decorate the tarts with the fruit

To finish them off put a large tablespoon of apricot or strawberry jam and a tbsp of water in a pan and let it bubble away for a few minutes. With a spatula brush the fruit with the jam and finish with a light dusting of icing sugar.


21 thoughts on “Gorgeous mini fruit tarts – step by step tutorial

  1. Hi Alida!!!

    Oh my heavens! You bake such beautiful deliciousness, I can hardly stop myself from jumping right through my computer screen!

    Whenever I use to see those enticing fruit tarts in the bakery, I always thought they were so difficult to make, I still do but you make it sound much easier with your step by step directions. Thank you so much for taking the time. I feel like I could almost try making them myself. But, I probably won’t:) I can dream:)

    Thank you so much for sharing, Alida. Are you sure you’re not a pastry chef?


    1. Thank you! Your comments are always so sweet and I cannot help by smiling! You make me feel good Louise! Baking has always been my favourite hobby since I was a teenager and it relaxes me and gives me lots of pleasure. But these pastries are easier than they look! X


  2. Dear Alida,
    Not only delicious but they look so beautiful. They are very easy not that hard to create. Plus you can let your imagine go wild by creating these lovely little tarts. I always love it when you do a tutorial. Sometimes when you attempt to re-create a recipe it is hard to understand how it is done. With your step by step it is like I am in your kitchen watching you. Making the dough on a board is the traditional way, my mom taught me to do it that way, and we call it making a well. Alida, I have to say that you are truly a very colorful, and creative person who has a fabulous imagination. Thanks for sharing these goodies.
    Blessings..Dottie 🙂


    1. Thank you Dottie. It is one of the best gifts in life to be taught how to cook by your own mum. It will stay with you for the rest of your life. I enjoyed making these pastries but they go so quickly!


  3. OMG these are so incredibly pretty and I bet such fun to make. Thanks for joining in with #recipeoftheweek. I’ve Pinned and Tweeted this post and there’s a fresh linky live now. You might have already popped over but if not, please do!


  4. May I know if it’s okay to make these beautiful mini-tarts the day before? And then store them in a container or put them on the baking tray and cling wrap them? How long can it be kept in the fridge? Thanks a lot!


    1. Yes of course, you can make them the day before. The pastry will get a little softer but they will be just as delicious. If you want to eat them the following day it will be best to store them in the fridge (especially in the summer when it is hot). This is because of the custard. They will last for about 3 days in the fridge.
      Happy baking, hope you enjoy them! 😉


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