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Cute cream-filled Mini Fruit Tarts are a delicious and simple summer dessert! These mini treats are perfect for any get together.

No shower or tea party would be complete without a few dainty desserts like my fav Mini Fruit PizzaMini Cinnamon Rolls and these Mini tarts. 

Mini Fruit Tarts displayed on a wooden cutting board

Favorite Fruit Tart Recipe

Do you know what I love more than a delicious summer fruit tart? Mini fruit tarts! The very first dessert I made as an adult (aside from chocolate chip cookies) was a fruit tart.

I love using strawberries, blackberries, and kiwi, but using raspberries and blueberries would make these perfect for a patriotic celebration.

The best part, you don’t need any fancy tart pans to make these mini fruit tarts, and they only take minute to get together. If you don’t have a mini muffin pan, the tarts can be made in a standard size muffin pan. Increase the baking time to 18 -20 minutes. You should get about 6-8 tarts.

mini Fruit Tart Dough in a muffin tin

How to Make Mini Fruit Tarts

We love how simple these tarts are! They take a little bit of work but it’s all simple.

PREP. Heat oven to 350 degrees. Spray a mini muffin pan with non-stick cooking spray.

DOUGH. In a food processor pulse together the flour and powdered sugar, add butter gradually and pulse until the dough begins to hold together. Scoop into 1 Tb size balls, flatten into a disc, and then press firmly into the muffin tins (dough will come up the sides). Repeat with the remaining dough.

BAKE. Bake tart shells for 15 minutes. (Half way through press centers down with back end of measuring spoon) Cool in pan for 5 minutes and then move to a rack.

FILLING. Make filling by beating the cream, mascarpone, sugar, and vanilla until you have stiff peaks. Spoon or pipe filling into the cooled shells and refrigerate.

SERVE. Top with fruit right before serving.

And as always – just use your favorite fruits! We love all the berries so mini berry fruit tarts would be great or as mentioned above, you can use the red and blue fruits for Patriotic get togethers.

Tips, Variations + Storing Info

Here are a few helpful tips to consider when making these yummy treats:

Variations:

  • Do a fun flavored filling like lemon by adding a teaspoon of lemon extract rather than vanilla extract.
  • Add a simple glaze on top, over the fruit. You can find an easy glaze in this recipe: Glazed Lemon Zucchini Bread

STORE the shells and  filling separately. Keep the shells at room temperature in a Ziploc bag and the filling in an airtight container in the fridge. If you have leftover tarts that are already filled your best bet would be to put them in the fridge in a sealed container in a single layer. The cookie part may be a little soft but the cream won’t spoil if you store it in the fridge for a few days.

FREEZE any leftovers and bring them to room temperature before serving. It would be best to wait to add the fruit until they have thawed.

Mini Fruit Tarts topped with cream and fresh berries

For even more fruity desserts:

5 from 13 votes

Mini Fruit Tarts Recipe

By: Lil’ Luna
Cute cream-filled Mini Fruit Tarts are a delicious and simple summer dessert! These mini treats are perfect for any get together.
Servings: 16
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

Ingredients 

For the Filling:

Instructions 

  • Heat oven to 350 degrees. Spray a mini muffin pan with non-stick cooking spray.
  • In a food processor pulse together the flour and powdered sugar, add butter gradually and pulse util the dough begins to hold together.
  • Scoop into 1 Tbsp size balls, flatten into a disc, and then press firmly into the muffin tins (dough will come up the sides).
  • Repeat with the remaining dough. Bake tart shells for 15 minutes. (Half way through press centers down with back end of measuring spoon). Cool in pan for 5 minutes and then move to a rack.
  • Make the filling by beating the cream, mascarpone, sugar, and vanilla until you have stiff peaks.
  • Spoon or pipe filling into the cooled shells. Refrigerate until ready to serve and top with fruit right before. ENJOY! 

Nutrition

Calories: 193kcal, Carbohydrates: 13g, Protein: 1g, Fat: 14g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 83mg, Potassium: 18mg, Sugar: 5g, Vitamin A: 475IU, Calcium: 19mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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These look so tasty and refreshing!! There’s something about summertime that calls for fruity desserts. Thanks for sharing with us Heather! Head over to Heather’s French Press for more great recipes!

Pictures for this recipe were updated June, 2018.

About Lil Luna

Lil’ Luna is the place to find all things creative. From recipes to home decor to gift ideas and crafts, you can find unique, simple and fun ideas for your home, kitchen and for any occasion.

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16 Comments

  1. Curious if the serving size is two per person since the recipe only makes 16? I need to make 100 of these.

  2. Hi the shells came out good but I’m having a really hard time doing the mascarpone cream it won’t peak and I keep restarting but it either doesn’t peak or comes out chunky and watery can I use reg cream cheese instead

    1. Yes you can! You could try mixing together 8 oz. of cream cheese with ¼ cup of whipping cream and then use ½ cup of this mixture for your filling.