How to make mini Fruit Tarts

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looking to build mini fruit tarts  for a short time ,this mini fruit tarts  is just your dream come true.These mini fruit tarts are loaded up with a delectable lemon filling and ideal for a spring informal breakfast or wedding party dessert. Make them additional unique by garnish with your choice of new natural product or whipped beating prior to serving.

You will find what you need to make this recipe(ingredients,tools,instructions and tips).Hope you like it.

A mini fruit tarts is composed of three parts: the crust, the custard, and the fruit. And I can’t really tell you which component is my favorite. But, I really do like crust, which is actually what inspired this tart-baking day. After making my lemon sugar cookies, I realized that sugar cookie dough as a crust would be so good.

I’ve been needing to make vegetarian tarts for some time presently yet had been holding out on getting tart skillet starting from the dawn of mankind. true story.

Enough is enough. So off the Table we went to buy a couple of minimal small tart skillet. Caution: I may perceptibly screech at seeing little things. What’s more, again over my energy making these tarts.

Despite the fact that I selected three small tarts, you could likewise make this into one major pie on the off chance that you don’t have tart container. Simple fix.

Besides, this lemon cookie mix is gluten-free, veggie lover and no doubt adaptable. Just have raspberries close by? use them. Not a mango fan? Leave them off. No lemons? Use limes. Make this tart your own.

Spreading filling into our lemon bar cookies.
The filling needs simply four ingredients and is sinfully delicious.

Bring on the fruit! I went for arainbow berries, kiwi, and mango. however no matter fruit you have got existing can do.

This mini fruit tarts combines some of my loves all in one recipe: Sugar Cookies, Lemon Cream, and Fresh Fruit (which is also ahhh-mazing on a Lemon Sugar Cookie Fruit Pizza!). While this is a non-traditional fruit tart, it is still incredibly delicious and worthy of the tart name.

Although I opted for three mini tarts, you could also just make this recipe in one big pie pan if you don’t have tart pans.

How to make mini fruit tarts:

The second ingredient in these tarts is the lemon, obvi. I originally made these because a friend had given me a bag of lemons. The best way to use up lemons, IMO? Make lemon curd. I can eat that stuff with a spoon, no joke.

Once the tart shells are baked and cooled, you scoop a healthy scoop of lemon curd into the center. You can use a jarred lemon curd (most grocery stores have it with the jams and jellies) or you can make your own. I used my lime curd recipe and substituted lemon zest and lemon juice. It works perfectly.

The third ingredient is fruit. Top each tart with a raspberry, blueberry, blackberry, or a cut strawberry. This is optional but adds some pretty color. If you’re serving these at a party they’ll practically jump off the plate. If you’re not into fruit, you can sprinkle them with some powdered sugar instead. Or just do what I did…

mini fruit tarts

mini fruit tarts Ingredients:

In a real sense these tarts have 2 fixings, 3 on the off chance that you incorporate the natural product. (I am by all accounts on a 2 fixing kick the most recent couple of days. To begin with, waffles then, at that point, plunge. Go figure!)

The tart shell is produced using sugar treat batter. I utilized the Pillsbury break-n-prepare sugar treat mixture, the sort that arrives in a rectangular bundle. It made it really simple to sever a square, fold it into a ball, and press it into my small scale biscuit skillet. You can likewise utilize a roll of sugar treat batter and scoop 1 tablespoon estimated bundles of mixture all things being equal.

Presently, in the event that you have no sugar treat batter in your cooler and you need these Lemon Tarts At this moment (which I get it) you can thoroughly make the tarts without any preparation. I recommend utilizing my ideal sugar treat recipe and scooping 1 tablespoon measured bundles of mixture. (You’ll likely wind up with in excess of 24 tarts, so get more lemon curd or simply make treats with any extra.)

I utilized the pre-arranged treat batter on the grounds that, as I referenced last week, I’m really apathetic. No blending, no tidy up. That is my sort of recipe.

mini fruit tarts Storage:

Store leftovers within the icebox for up to many days. Transfer to deep freezer for longer-term storage.

Although It’s opted for 3 mini tarts, you’ll conjointly simply build this instruction in one huge pie pan if you don’t have tart pans.

mini fruit tarts Tips:

For best results, use shortening to grease the mini muffin cups.

The lemon filling will set up more as it cools, so be sure to stir well before filling your cookie cups. If you prefer to serve later, return to refrigerator and cover. The lemon tart filling will continue to set up inside the cookie cups until ready to serve.

Serve these easy lemon tarts with a variety of different toppings for a great presentation, and remember to garnish just before serving for best results!

wanna try our juice recipes? you will be amazed.

Other Healthy Dessert Ideas:

How to make Healthy Apple Donuts

Gluten Free Cinnamon Rolls Recipe

How to make peanut butter cookies with chocolate chips

Did you make this mini fruit tarts? Let me know the results in comments,can’t wait to hear from you and don’t forget Follow Healthycookingtour on pinterest,twitter,instagram and tumblr.

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How to make mini Fruit Tarts

Difficulty: Intermediate Prep Time 150 min Total Time 2 hrs 30 mins Servings: 6 Calories: 375 Best Season: Suitable throughout the year



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  1. Press/drain curd whereas making ready crust.

  2. Add walnuts to a kitchen appliance and pulse till a semi-fine meal is achieved.

  3. Then, with the processor running, come by dates one at a time through the spout till the mixture resembles a dough. It ought to hold type once squeezed between 2 fingers. this can take anyplace from 7-12 dates, looking on their size (as original instruction is written // change if fixing batch size).

  4. Line a typical pie or tart pan, or many four 3/4-inch tart pans (I bought mine here) with parchment paper. Divide crust between the pans and press mistreatment your hands to make a regular crust. Place another piece of parchment paper on high and use a glass to induce it a lot of even and firmly ironed into place. It doesn’t got to be good. Set in deep freezer to rest.

  5. Add drained curd, juice, vanilla, and mix till creamy 

  6. Remove crust from deep freezer and high with lemon filling. Chill to line – a minimum of 2-4 hours – and so high with fruit simply before serving

Nutrition Facts

Serving Size one half-tart serving

Amount Per Serving
Calories 375
% Daily Value *
Total Fat 26g40%
Saturated Fat 1.6g8%
Sodium 119mg5%
Total Carbohydrate 27g9%
Dietary Fiber 4.6g19%
Sugars 19g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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