Go Back
As the warm days of summer approach, dessert lovers everywhere begin to dream of sweet, refreshing treats that highlight the vibrant fruits of the season. Among these delightful options, mini summer fruit tarts stand out as a perfect choice for any occasion. These bite-sized confections not only showcase a colorful array of seasonal fruits but also provide a delightful balance of textures, making them an irresistible option for gatherings, picnics, or simply a sweet treat at home. The beauty of mini tarts lies in their simplicity; they are accessible to both novice and experienced bakers alike, offering a creative outlet that results in a visually stunning and delicious dessert.

Mini Summer Fruit Tarts

Celebrate the flavors of summer with delightful mini fruit tarts that are perfect for any occasion! These bite-sized treats are easy to make and showcase vibrant seasonal fruits, combining a flaky tart shell with a rich cream filling. Perfect for gatherings, picnics, or a sweet indulgence at home, these mini desserts are visually stunning and customizable to your favorite fruits. Get creative and enjoy the deliciousness of summer in every bite!
Print Recipe Pin Recipe

Ingredients
  

For the Tart Shells:

1 cup all-purpose flour

1/4 cup powdered sugar

1/2 cup cold unsalted butter, cubed

1/2 teaspoon vanilla extract

A pinch of salt

For the Cream Filling:

1 cup mascarpone cheese

1/4 cup heavy cream

3 tablespoons honey or maple syrup

1 teaspoon vanilla extract

Zest of 1 lemon

For the Fruit Topping:

1/2 cup strawberries, hulled and sliced

1/2 cup kiwi, peeled and sliced

1/2 cup ripe peaches, sliced

1/2 cup blueberries

Fresh mint leaves for garnish

Instructions
 

Prepare the Tart Shells:

    - In a mixing bowl, combine the flour, powdered sugar, and salt. Add the cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

      - Stir in the vanilla extract. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.

        - Divide the dough into small balls (about the size of a golf ball) and press them into greased mini tart pans or a muffin tin. Prick the bottoms with a fork to prevent bubbling.

          Bake the Tart Shells:

            - Preheat your oven to 350°F (175°C). Bake the tart shells for 12-15 minutes or until they are lightly golden. Allow them to cool completely in the pans.

              Prepare the Cream Filling:

                - In a large bowl, whisk together the mascarpone cheese, heavy cream, honey (or maple syrup), vanilla extract, and lemon zest until smooth and creamy. You can use an electric mixer for a fluffier texture, if desired.

                  Assemble the Tarts:

                    - Once the tart shells are completely cool, fill each shell generously with the mascarpone cream filling.

                      Add the Fruit Topping:

                        - Arrange the sliced strawberries, kiwi, peaches, and blueberries beautifully on top of the filled tarts. Be creative with the arrangement for visual appeal.

                          Garnish and Serve:

                            - Garnish each tart with a fresh mint leaf. Refrigerate the tarts for about 30 minutes before serving to allow the flavors to meld and the filling to set.

                              Enjoy!

                                - Serve these delightful mini tarts chilled as a refreshing summer dessert, perfect for gatherings or a sweet treat on a sunny afternoon!

                                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 mini tarts