In a medium saucepan on low heat, warm the milk. Add the vanilla and 1/2 the sugar, whisking gently constantly. Maintain at a simmer.
In a large bowl, combine the egg yolks and the rest of the sugar and mix well. Add the flour in 3 parts, whisking well after each addition. Add about 1/3 cup of the hot milk to the egg mixture and whisk. Transfer the egg mixture back to the saucepan and raise the heat to medium. Bring to a gentle boil, whisking, and cook for about 2 minutes. Remove from the heat. Use right away or let cool and store, covered, in the refrigerator for up to 3 days.
Delicious Mini Fruit Tarts Recipe
Preheat the oven to 350°F. Prep Non-Stick Mega Mini Muffin and Cupcake Pan by spraying with Bake-Easy Non-Stick vegetable spray.
Divide cookie dough into 48 equal slices. Roll each slice into a 1-inch ball, and place one per cavity in the cupcake pan.
Once the oven is preheated, bake for 12-14 minutes or until the dough is golden brown. Rotate pan halfway through baking time.
Remove from the oven and immediately press centers of cookies with a small spoon (a measuring spoon works well), to form a cup. Let cool in the pan for 5 minutes.
Remove cookie shells and place each onto a cooling grid. Let cool completely.
In a large mixing bowl, add softened cream cheese, confectioners’ sugar, heavy cream, lemon juice, and grated lemon zest. Beat using an electric mixer on medium speed until smooth.
Pipe or spoon mixture into cooled cookie shells. Top evenly with strawberries, blueberries, and blackberries.
Fruit can be changed to individual preference. Serve immediately or chill.
There are three steps to making these tarts.
First, make or buy the golden syrup. It&rsquos super easy to make it yourself but it does take time for the syrup to simmer and then cool. I recommend making the golden syrup a day or two in advance. If you don&rsquot have time or the desire to make golden syrup, you can easily buy it here on Amazon (golden syrup is not super easy to find in the US).
The second step is to make the mini tart shells. I love the almond shortbread crust for these tarts but if you have a go-to tart crust, go ahead and use it. The almond shortbread crust below is quick to mix up but it does need to chill for a couple hours before using it to make the tarts.
The third step is to make the filling. That comes together quickly and easily.
After that, assemble the tarts, bake them, let them cool, add a dollop of whipped cream spiked with vanilla sugar, and then try not to eat them all at once!
If you want to make everything from scratch, start a day or two before you want to serve the tarts. On day one make the golden syrup and the almond shortbread crust. On the second day, make the the filling, assemble, bake, and the decorate the tarts.
Sweet tart recipes
Serve one of our indulgent sweet tarts for a dinner party dessert. We've got chocolate tarts, lemon tarts, Bakewell slices, tarte Tatin, custard tarts and more.
No-bake chocolate tart
You can make this indulgent chocolate tart up to two days ahead. Any leftovers will make a welcome treat with a cup of coffee the next day
Gregg’s tangy lemon tart
Gregg Wallace fell in love with Michel Roux Snr's lemon tart at first bite. This is his version of the classic recipe
Raspberry bakewell slice
Get ahead this weekend and make this indulgent, freezable treat, perfect for pud or with a cup of tea
With buttery pastry and a creamy filling, it's no wonder this dish has become a classic
Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. And with Raymond Blanc's recipe, you can make it perfectly every time
Flat apple & vanilla tart
A gorgeous looking tart that is fantastic for any occasion - from morning tea to decadent dessert
In a mixing bowl, cream together the butter and cream cheese.
Gradually add flour until well mixed.
Form into a ball, wrap in plastic wrap and refrigerate for 15 minutes.
Remove from fridge. Roll into 2-inch balls and place in 24-cup miniature muffin tin.
Preheat oven to 350 F or 325 F for a dark pan.
Use fingers to smash balls into tart shell shape. Fill shells with approximately 2 cups of filling, as desired. Depending on filling, filled shells are baked from 15 to 25 minutes.
Homemade Mini Tart Shells (How to make tartlet shells)
This past weekend, I was browsing at the UTC Williams-Sonoma store, and saw a bunch of really cool baking pans and gadgets that I wanted to get. What really caught my eye was a Tartlet Baking Set… it’s a non-stick tartlet pan (it looks like the tart version of a muffin pan) that comes with a scalloped tamper, and a scalloped round cutter for the dough circles. I had a 20% off coupon, so I got the set for about $24 – which was a great deal! You can buy similar pieces a la carte… but the nice thing about this set is that all the components are designed to work together… so no trial and error needed with items purchased separately! If you have a regular wooden tamper – it works ok with tartlet shells or a separate tartlet pan – but since it doesn’t have scallops, it’s not quite as easy to use.
When making tarts – whether creating something savory or sweet – I like to start with a pre-baked tart shell. You could fill the raw dough in the pan and then bake… but it can get messy… and because the tart shells are so shallow, your filling is likely to overcook by the time your pastry shell is completely baked. I’ve developed a few recipes for various mini-quiches and dessert tarts that I will post very soon.
Mini Tart Baking set from Williams-Sonoma
In the mean time, I’ll explain how to make the pre-baked tart shells – these are a great starting point for so many different appetizers and desserts! There are two methods to making tart shells that I use. There is the proper method for rolling and cutting out the dough – and I think this method really works the best. You will have prettier tarts, and will be able to get a large amount of tart shells from one recipe of dough. If you are in a time pinch, and only need a few tarts – and if you don’t mind that the tart shells are a bit thicker – then you can use my lazy method for making tart shells (which is also listed below).
- 1/2 c. unsalted butter
- 1/2 tsp. salt
- 1 1/2 tsp. sugar
- 1 1/2 c. flour
- 1/4 c. sour cream
1. First make the pastry. Pulse the butter, salt, sugar, and flour in the work-bowl of a food processor until the texture of crumbs.
2. Add the sour cream, then process until the dough comes together. Pat the dough together into a ball and let rest for 5 minutes.
3. There are two different ways you can make the tarts. The lazy way (which I’ve done… and has it’s benefits…) and the proper way (which makes a larger amount of nicer looking tarts). Instructions for both methods are here.
I’ll start with the proper method… because honestly, you’ll be able to have a nicer presentation, and will be able to make many more tarts with the dough (usually I get about 33 or 34 with one batch of dough). Preheat your oven to 350 degrees. On a floured surface, roll out your dough… somewhere between 1/8 inch thick to 1/4 inch thick. (If it’s very hot in your kitchen, you may want to refrigerate your dough to chill it a bit before rolling.)
4. Using the provided scalloped (round) cookie cutter, cut as many circles of dough as you can. (You can re-roll the scraps and cut more afterwards).
5. Place the dough rounds into the UNGREASED tartlet pan, and push down gently with your fingers so the dough is centered in the well.
6. Dip the tamper into flour and tap the excess off. Firmly press your tamper into the dough well, putting enough pressure in so that the dough rises up the sides to be level with the top of the pan. (If you don’t press firmly enough, you will have REALLY small/shallow tartlet shells!) You can move the tamper back and forth (and side to side) a little bit to make sure the dough rises evenly around the rim.
7. Move the tamper a tiny bit side to side as you pull it out of the dough well. Once in awhile, the dough will come out with the tamper – if so – I just gently pry it off and place the newly formed tartlet back into the well. (Use more flour on the tamper as needed to prevent sticking.)
8. This step is important – use a fork to prick the bottom of the crust! (If you don’t prick the crust, it will bubble up during baking, and your tart well will be even more shallow.) Put the tartlet shells into the oven and bake for about 12-14 minutes until light golden brown.
9. Remove from the oven and transfer to a plate or rack to cool. Rinse out the pan with cold water and dry thoroughly before reusing to make more shells with the leftover dough. I usually end up with 33-34 total shells using this method. You can now fill the shells with sweet or savory filling!
10. Now for the lazy method. I would only do this in a pinch, and if you don’t really care what the tarts look like. Why? Because the tart shells come out a bit uglier, and thicker – so you have less of them (I can only get about 14 tart shells using this method). But sometimes you might want a thicker tart shell… and sometimes you might want the “rustic” look… so go for it then. Using the same dough, take a cookie scoop, and scoop level portions of room-temperature (do not chill it!) dough.
11. Place each dough ball into one of the tartlet depressions. Dip the tamper in flour, then just smash it down into the center of the dough ball.
12. Remove the tamper, and now you have a very thick tartlet shell. Prick the bottom with a fork, then bake 15-17 minutes at 350 degrees until light golden brown. You’ll end up with about 14 tartlet shells that you can now fill and serve.
Now that you have tartlet shells… what do you do with them? Try my recipes for mini tartlet desserts, or mini quiche appetizer bites!
Vanilla Custard Fruit Tart
Beautiful fruit tarts sitting on display at bakeries and pastry shops look like works of art. And lots of work. But even if making a custard-filled fruit tart requires some patience, it is as simple as following instructions and paying a little attention to details. You can create a wonderful and flavorful tart and make the best use of the sweet fruits that are in season with our approachable step-by-step recipe. Our tart features a sweet, crumbly crust filled with velvety smooth vanilla custard, all topped with ripe, juicy fruit for a refreshing treat.
Pick your favorite fruit and have fun decorating the tart. From summer berries to fall apples and pears, tarts can take on any fruit topping that you favor. Mangoes, plums, pineapples, passion fruit, kiwis, peaches, or a combination of many fruits are all great choices.
Plan ahead, as the tart needs to be refrigerated before serving. And don't be intimidated by the look of the final product. As long as you have all your ingredients measured and the right tools, you're in for a successful masterpiece of pastry. Our instructions offer the choice of making the pastry using a food processor or mixing it by hand. For baking, we recommend using a removable bottom pan for the best results.
How to make tart crust for 6 tartlets (mini tart shells):
Below are some helpful step-by-step photos. For complete recipe, scroll down to the recipe box.
How to prepare tart dough:
1) Using food processor, pulse the flour, sugar, salt to combine thoroughly.
2) Cut cold butter into small cubes. Add the butter into the food processor and pulse butter, flour, sugar and salt until the consistency becomes that of a coarse meal.
3) In a small cup, combine the egg yolk, ice water and vanilla and stir well together. Add the egg mixture to the food processor and pulse to combine. Shape the dough into a ball, wrap it with a plastic wrap and refrigerate for 2 hours.
How to bake tart dough after it’s been refrigerated for 2 hours:
1) Preheat an oven to 350 F.
2) Divide the dough into 6 parts and roll each into a ball.
3) Grease your tartlet pan well.
4) Flour the working surface, and roll each ball into a disk larger in a diameter than a well of your tart pan, then place the round into a greased well. Because rolling each ball into a disk and placing it into a well usually takes time, I keep the rest of the balls in the refrigerator and take each one out to work on one ball at a time. This way, the dough is kept cold, which will help the crust be soft and flaky.
Also, after I shape 2 disks and place them into a tart pan, I put a tart pan in the freezer and shape the other 2 disks. Then, I take the tart pan out of the freezer, place the 2 disks in and repeat. Once you filled all of the tart pans (or all wells in a tart pan), place the tart pan(s) in the freezer for 5 minutes before baking.
5) Prick the bottom of each tart with a fork 2 or 3 times. Bake the shells for 25 minutes until golden brown, not dark. Rotate the tart pan 180 degrees halfway through the baking time.
Mini Apple Tarts
You know those adorable tiny tartlets that line bakery shelves? Well, fellow baking enthusiasts, we've discovered the simplest trick for making those mini desserts at home. So gather every mason jar you have in the house and check out our recipe to see how it's done.
1 box store-bought pie dough (2 sheets per box)
3 apples--peeled, cored and halved
3 tablespoons all-purpose flour
1½ teaspoons ground cinnamon
2 tablespoons unsalted butter
1. Preheat the oven to 425°F. Place the rings from six wide-mouth canning jars on a parchment-lined baking sheet.
2. On a lightly floured surface, roll the pie dough a few times until it&rsquos ¼ inch thick (be sure to flatten any creases).
3. Place a canning ring on top of a sheet of dough and use a small knife to trace around the ring, cutting the dough ¼ inch larger all the way around. Repeat until you have six circles of dough.
4. Press a circles of dough into a canning jar ring. Repeat with the remaining circles and rings. Use a small knife to trim any excess dough from the edge of the ring.
5. Pierce the bottom of the dough with a fork 3 or 4 times. Transfer the dough-filled rings to the freezer and chill for 15 to 20 minutes.
6. While the dough chills, thinly slice each apple half. Keep the apples together after slicing so you can place an entire sliced half into each tart shell.
7. In a small bowl, whisk the brown sugar with the flour, cinnamon and salt to combine.
8. Remove the tart shells from the freezer and place half a sliced apple inside each one. Top each tart with 1½ tablespoons of the sugar mixture and 1 teaspoon of butter.
9. Bake until the shells are golden and the apples are tender, 23 to 26 minutes. Cool at least 5 minutes before serving.
Best sweet tart recipes
Create a classic British bakewell tart with step-by-step help. Try this recipe with other seasonal fruits such as strawberries or cherries, if you like.
This is a perfect tea-time recipe for the whole family. Recruit the kids to help you dolloping jam into the delicate pastry cases and use different jams to get a multicoloured plateful.
Easy tarte tatin
Caramelised apples wrapped in puff pastry makes the best tart Tatins. These individual ones are designed to be easy but impressive enough for a dinner party. The cider-caramel sauce is a delicious finishing touch.
Almond apple tart
A beautiful, crowd-pleasing dessert that makes the most of sticky golden syrup, sweet apples, and both ground and whole almonds. Best served with ice cream.
Add a bit of a kick to your lemon dessert with our smooth and zingy limoncello tart, encased in buttery homemade pastry. Make this impressive pudding for a light yet seriously moreish dinner party dessert.
Portuguese custard tarts
Make classic Portuguese custard tarts Pastéis de Nata with step-by-step help from the olive test kitchen. Dusting the pastry with icing sugar gives the tarts a golden, caramelised crust when cooked.
olive magazine deputy editor Lulu’s best one yet. This simple recipe for the classic treacle tart is perfect for Sunday lunch with family and friends.
No-bake chocolate and PX sherry tart
Christmas puds need lots of chocolate, a healthy amount of alcohol and a lot of cream. Raisiny pedro ximénez sherry adds classic festive flavour to this delicious chocolate tart. It’s also a no-bake recipe so can be whipped up with little effort.
Hazelnut frangipane and apricot galette
Packed with seasonal fresh apricots and a nutty frangipane encased in crispy sweet pastry, this buttery galette makes an impressive dinner party dessert.
Chocolate and peanut caramel tart
This is a chocolate lovers dream especially if you love a classic snickers chocolate bar too. Go nuts over our epic chocolate tart with crumbly peanut pastry. Plenty more chocolate recipes here.
Flaky rhubarb tart with star anise custard
Put rhubarb at the centre in this pretty afternoon tea idea. Puff pastry makes this tart extra flaky, with sharp rhubarb and a creamy star anise custard.
Vanilla custard tart and smoked butter caramel
Check out this silky custard tart with vanilla and smoked butter caramel, from chef Chase Lovecky of Two Lights in East London. If you can’t find smoked butter, use normal butter instead and finish it with smoked salt, which is readily available.
Cherry jam and almond galettes
Check out our almond galettes with whole black cherries and cherry jam. These mini tarts are made easy with ready-made puff pastry and a simple homemade almond frangipane.
Butterscotch banoffee tart
Check out this creamy chocolate tart recipe with juicy bananas, salted caramel and old school butterscotch Angel Delight. Impress your friends and family with this super indulgent dessert.
Chocolate tart with caramel
Check out this impressive looking caramel tart from Edd Kimber. This decadent dessert recipe with nuts, chocolate ganache and coffee, is the perfect way to finish a sophisticated dinner party.
Brown butter frangipane and nectarine tart
Our brown butter frangipane tart is a super impressive dessert to serve to a group of friends, or freeze for later.
Cherry and pistachio bakewell galette
Check out this easy twist on the classic British bakewell tart. Pistachios add a vivid green colour and richness to the traditional almond filling. Chilling the tart before baking helps set the shape so don’t skip that step.
This pineapple tart makes for an easy but impressive pudding. It’s best to buy a peeled whole section of pineapple for this recipe. It’s at its best around February time.
Eggnog custard tart
If you love egg custard tarts then you’ll love Edd Kimber’s Christmas inspired eggnog custard tart. Why not impress your guests with this dessert recipe, it may take a little time to make, but it’s definitely worth it.
Try our perfect lemon tart, decorated with candied lemon. Serve with a scoop of vanilla ice cream to cut through the tartness.
Banana and toffee is a classic flavour combination. Try it in this impressive-looking, delicious, sticky tart and serve it with a decadent toffee cream for extra indulgence.
Chocolate brownie pecan tart
What’s better than a brownie? A chocolate brownie-filled tart with a crisp pecan topping. This rich dessert is easily made ahead if you are entertaining. Serve with creme fraiche or ice-cream.
Rhubarb bakewell tart
This is a modern twist on a British favourite made using rhubarb. It’s easy to make but looks impressive. Rhubarb is in season from February until May.
Piña colada tarts
Add a Caribbean twist to your baking with pineapple, coconut and rum flavours of piña colada. Use ready-baked tarts if you want to make this dessert even easier.
Raspberry and pistachio linzer tart
This delicious raspberry and pistachio linzer tart takes a while but it is well worth the effort. It looks fantastic and is the perfect jammy treat to go alongside a cup of tea.
Cherry blondie tart
A delicious recipe for a chocolate tart. Readymade pastry makes this easy, but it’s still special enough to serve friends and family. Cherries and white chocolate are a surprisingly good combo.