Nut-Free Mini Fruit Tarts

Indulge in the vibrant flavors of Nut-Free Mini Fruit Tarts, a delightful dessert perfect for any occasion. Featuring a buttery, golden crust made from scratch, these bite-sized treats are filled with a silky homemade vanilla pastry cream, thickened to perfection with cornstarch for a luscious texture. Topped with an array of fresh, colorful berries or your favorite sliced fruits, these tarts are as visually stunning as they are delicious. With no nuts in sight, they’re an ideal option for those with allergies! Simple to prepare yet irresistibly elegant, they’re perfect for brunches, tea parties, or an after-dinner indulgence. Whether you’re entertaining guests or treating yourself, these mini fruit tarts promise a burst of fresh, creamy, and buttery perfection in every bite.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 12

Ingredients

• 250 grams all-purpose flour
• 125 grams unsalted butter, cold and cubed
• 50 grams granulated sugar
• 1 large egg yolk
• 2 tablespoons cold water
• 500 milliliters whole milk
• 1 unit or teaspoon vanilla bean or vanilla extract
• 2 tablespoons cornstarch
• 100 grams granulated sugar
• 3 large egg yolks
• 200 grams fresh assorted berries or sliced fruit

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

To make the crust, combine all-purpose flour and granulated sugar in a bowl. Add cold butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.

Step 3

In a small bowl, whisk the egg yolk with cold water. Pour this mixture into the flour-butter mixture. Mix gently until the dough comes together.

Step 4

Wrap the dough in plastic wrap and refrigerate for 15 minutes.

Step 5

Roll out the crust dough on a lightly floured surface to about 1/4-inch thickness. Cut out small circles to fit into a mini tart pan. Press the dough into the bottom and sides of each tart mold.

Step 6

Dock the bottoms of the tart shells with a fork and bake for 10-12 minutes, or until golden brown. Remove from oven and let cool completely.

Step 7

For the pastry cream, heat the milk and vanilla bean (or vanilla extract) in a saucepan over medium heat until it starts to steam.

Step 8

In a separate bowl, whisk together cornstarch, sugar, and egg yolks until pale and smooth.

Step 9

Slowly pour the hot milk over the egg mixture, whisking constantly to prevent curdling.

Step 10

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream thickens and coats the back of a spoon (5-7 minutes).

Step 11

Remove from heat and strain the pastry cream through a fine-mesh sieve into a bowl. Cover the surface with plastic wrap to prevent a skin from forming and chill completely.

Step 12

Once both tart shells and pastry cream are cooled, spoon the cream into each shell, filling to just below the rim.

Step 13

Arrange the fruits on top of each tart in a decorative pattern.

Step 14

Chill the tarts in the refrigerator for at least 30 minutes before serving to set the cream further.

Nutrition Facts

Serving size	1358.4 grams (1358.4g)

Amount per serving	% Daily Value*
Calories	3080

Total Fat 138.80g	178%
Saturated Fat 80.60g	403%
Polyunsaturated Fat 0.60g
Cholesterol 1073mg	358%
Sodium 254mg	11%
Total Carbohydrate 406.30g	148%
Dietary Fiber 10.90g	39%
Total Sugars 195.00g
Protein 55.90g	112%

Vitamin D 362IU	1808%
Calcium 814mg	63%
Iron 14mg	78%
Potassium 1411mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 7.2%

Carbs: 52.5%