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Perfect Mini Fruit Tart Cups Recipe Easy Homemade Vanilla Filling

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These mini fruit tart cups feature a buttery, tender crust filled with a silky creamy vanilla filling and topped with fresh mixed fruit. Quick and easy to make, they are perfect for any occasion and customizable with seasonal fruits.

Ingredients

  • All-purpose flour – 1 1/4 cups (150g)
  • Unsalted butter, cold and cubed – 1/2 cup (113g)
  • Powdered sugar – 1/4 cup (30g)
  • Salt – 1/4 teaspoon
  • Ice water – 2-3 tablespoons
  • Cream cheese, softened – 4 ounces (115g)
  • Heavy cream – 1/2 cup (120ml)
  • Powdered sugar – 1/3 cup (40g)
  • Pure vanilla extract – 1 teaspoon
  • Optional: a pinch of salt
  • Fresh mixed fruit – about 1 1/2 cups (blueberries, sliced strawberries, kiwi, raspberries)
  • Apricot jam or honey – 2 tablespoons (warmed)
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Make the Tart Crust: In a large bowl, whisk together flour, powdered sugar, and salt. Add cold, cubed butter and work into dry ingredients until mixture resembles coarse crumbs. Slowly add ice water, mixing gently until dough just comes together. Wrap dough in plastic wrap and chill for at least 30 minutes.
  2. Prepare the Vanilla Filling: Beat softened cream cheese with powdered sugar until smooth. In a separate bowl, whip heavy cream until soft peaks form. Gently fold whipped cream into cream cheese mixture along with vanilla extract and a pinch of salt. Refrigerate until ready to use.
  3. Roll and Shape the Crust: Preheat oven to 350°F (175°C). Roll chilled dough to about 1/8-inch thickness. Cut circles slightly larger than tart pans or muffin cups. Press circles into pans, trim excess dough, and poke bottoms with a fork.
  4. Bake the Tart Shells: Bake for 12-15 minutes until lightly golden. Remove from oven and cool completely before filling. Press down any puffed areas gently with a spatula.
  5. Assemble the Tart Cups: Spoon or pipe vanilla filling into cooled crusts, filling just shy of the top. Arrange fresh mixed fruit on top.
  6. Glaze the Fruit: Warm apricot jam or honey until runny. Using a small brush, gently glaze the fruit for shine and freshness.
  7. Chill and Serve: Refrigerate tart cups for at least 30 minutes before serving. Garnish with fresh mint leaves if desired.

Notes

Use cold butter for a tender crust. Avoid overworking dough to keep crust tender. Chill dough before rolling. Do not overbake tart shells to prevent dryness. Brush shells with melted white chocolate or egg wash before baking to prevent sogginess. Prepare filling ahead to save time. Frozen berries can be used if fresh are unavailable.

Nutrition

Keywords: mini fruit tart cups, vanilla filling, easy dessert, homemade tart, fresh fruit dessert, creamy vanilla, buttery crust

Find it online: https://blixfood.com/perfect-mini-fruit-tart-cups-recipe-easy-homemade-vanilla-filling/