Mini Fruit Tarts are fresh, light, and just the right amount of sweetness. The main thing here is to get a perfect tart base. Once you have got these right, you can go ahead and experiment with various flavours. I have shared the recipe for eggless tart shells and the dough for these tarts is fairly simple and requires only 3 ingredients i.e. butter, sugar and flour. These beautiful sweet pastry- the edible bowls are like blank canvas, and ready to be filled with different flavors, textures, shapes, and colors, all by you. Give this recipe a try and prepare your own version. With this pretty dessert recipe of Mini Fruit tarts, you can also checkout my Dessert Recipes Collection which includes recipes like Eggless Chocolate Brownie Recipe, Chocolate Donuts Recipe, Chocolate Covered Strawberries, Marble Cake Recipe, Vanilla Sugar Cookies, Eggless Whole Wheat Choco Chip Cookies etc.
Finally, I would like you to checkout my Indian Sweets Recipes Collection and Refreshing Beverages Collection also.
Instructions for how to make Eggless Mini Tart Shells and how to make mini Fruit Tarts:
- Firstly, take 1/2 cup soft unsalted butter in a mixing bowl.
- Whisk the butter with hand whisker or electric hand beater till it starts fluffing.
- Then add 1/3 cup of Sugar to it and again whisk it to mix all the sugar.
- Add 1 cup of all purpose flour gradually. I have added 1 cup of flour in 3 batches. Mix the flour well with the butter.
- Add the last batch of flour and mix the flour with hands to knead a soft and smooth dough.
- Take a small portion of the dough and prepare a small flattened ball with your hands. Likewise prepare all balls, from this dough 8-10 balls can be made. Put each ball into the tart mould.
- Now, take a small plastic sheet or small square piece of clingwrap sheet. Place this sheet over each dough ball in the mould and press it with small sized bowl, which fits in the mould as shown in the picture. Alternatively, roll out the Dough, until its ½ cm thick. Circle it out, into your desired Tart mould size. Press the dough into your tart tin and make sure you trim the edges.
- Prick the bottom and sides of the tart shell dough. Repeat the process for all your tart shells.
- Now place the tarts in the preheated oven and bake them at 350°F or 180°C for around 15 mins or until its slightly golden.
- Once baked, allow them to cool completely.
- Mini Tart Shells are ready. With these shells Mini Lemon Tarts, Custard Tarts, Custard Fruit Tarts can be prepared. In this recipe, I am preparing Mini Fruit Tarts with heavy whipping cream.
- Take 1/2 cup of heavy whipping cream in a chilled large bowl. Add 2 tbsp Sugar and 1 tsp mixed fruit essence to it.
- Beat till the cream turn thick and firm peaks appear to the cream. Transfer this cream to a piping bag.
- Take the prepared mini tart shells and fill them all with the cream.
- Now decorate these mini fruit tarts with assorted fruits of your choice.
- Delicious and refreshing Mini Fruit Tarts are ready to serve. Enjoy!
1. Firstly, take 1/2 cup soft unsalted butter in a mixing bowl. Make sure butter is soft but not melted state.
2. Whisk the butter with hand whisker or electric hand beater till it starts fluffing.
3. Then add 1/3 cup of Sugar to it and again whisk it to mix all the sugar.
4. Add 1 cup of all purpose flour gradually. I have added 1 cup of flour in 3 batches.
5. Mix the flour well with the butter.
6. Add the last batch of flour and mix the flour with hands.
7. Knead a soft and smooth dough.
8. Take a small portion of the dough and prepare a small flattened ball with your hands. Likewise prepare all balls, from this dough 8-10 balls can be made.
9. Put each ball into the tart mould.
10. Now, take a small plastic sheet or small square piece of clingwrap sheet. Place this sheet over each dough ball in the mould and press it with small sized bowl, which fits in the mould as shown in the picture.
Alternatively, roll out the Dough, until its ½ cm thick. Circle it out, into your desired Tart mould size. Press the dough into your tart tin and make sure you trim the edges.
11. Prick the bottom and sides of the tart shell dough.
12. Repeat the process for all your tart shells.
13. Now place the tarts in the preheated oven and bake them at 350°F or 180°C for around 15 mins or until its slightly golden. Keep your eyes on the tart shells after ten minutes. Some oven takes 12 minutes.
14. Once baked, allow them to cool completely. Tart Shells are soft when hot and will turn little crunchy when cooled like cookies.
15. Look these pictures, how the tarts look after baking and cooling.
16. Mini Tart Shells are ready. With these shells Mini Lemon Tarts, Custard Tarts, Custard Fruit Tarts can be prepared. In this recipe, I am preparing Mini Fruit Tarts with heavy whipping cream.
17. Take 1/2 cup of heavy whipping cream in a chilled large bowl.
18. Add 2 tbsp Sugar and 1 tsp mixed fruit essence to it. For non-dairy heavy whipping cream, don't add sugar.
19. Beat till the cream turn thick, smooth and fluffy with hand whisker or electric hand beater. Also till the thick and firm peaks appear to the cream.
20. Transfer this cream to a piping bag. You can attach the nozzle or simply just cut the piping bag and use the cream.
21. Take the prepared mini tart shells and fill them all with the cream as shown in the picture.
22. Now decorate these mini fruit tarts with assorted fruits of your choice. I have used mango, kiwi, strawberry, green grapes and red grapes. Make sure the fruits are thinly sliced.
23. Delicious and refreshing Mini Fruit Tarts are ready to serve. Enjoy!
Tips:
- Always use softened butter instead of melted butter in this recipe because it has a different chemical reaction in the oven.
- Always add flour gradually in small batches to mix well.
- You can also roll out the dough, until its ½ cm thick. Circle it out, into your desired Tart mould size. Press the dough into your tart tin and make sure you trim the edges. But the method I have shared requires no rolling and quick.
- Always keep an eye on the tart shells after ten minutes. Some oven takes 12 minutes to bake.
- Mixed Fruit essence is totally optional. Alternatively, you can use Vanilla Essence or Rose Essence also.
- Use fruits as per your preference or availability.
- You can also add dry fruits with fresh fruits.
- Always do frosting just before serving, while tart shells can be prepared in advance.
- Mini Fruit Tarts tastes great, when served with colourful seasonal fruits.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, take 1/2 cup soft unsalted butter in a mixing bowl. Make sure butter is soft but not melted state.
2. Whisk the butter with hand whisker or electric hand beater till it starts fluffing.
3. Then add 1/3 cup of Sugar to it and again whisk it to mix all the sugar.
4. Add 1 cup of all purpose flour gradually. I have added 1 cup of flour in 3 batches.
5. Mix the flour well with the butter.
6. Add the last batch of flour and mix the flour with hands.
7. Knead a soft and smooth dough.
8. Take a small portion of the dough and prepare a small flattened ball with your hands. Likewise prepare all balls, from this dough 8-10 balls can be made.
9. Put each ball into the tart mould.
10. Now, take a small plastic sheet or small square piece of clingwrap sheet. Place this sheet over each dough ball in the mould and press it with small sized bowl, which fits in the mould as shown in the picture.
Alternatively, roll out the Dough, until its ½ cm thick. Circle it out, into your desired Tart mould size. Press the dough into your tart tin and make sure you trim the edges.
11. Prick the bottom and sides of the tart shell dough.
12. Repeat the process for all your tart shells.
13. Now place the tarts in the preheated oven and bake them at 350°F or 180°C for around 15 mins or until its slightly golden. Keep your eyes on the tart shells after ten minutes. Some oven takes 12 minutes.
14. Once baked, allow them to cool completely. Tart Shells are soft when hot and will turn little crunchy when cooled like cookies.
15. Look these pictures, how the tarts look after baking and cooling.
16. Mini Tart Shells are ready. With these shells Mini Lemon Tarts, Custard Tarts, Custard Fruit Tarts can be prepared. In this recipe, I am preparing Mini Fruit Tarts with heavy whipping cream.
17. Take 1/2 cup of heavy whipping cream in a chilled large bowl.
18. Add 2 tbsp Sugar and 1 tsp mixed fruit essence to it. For non-dairy heavy whipping cream, don't add sugar.
19. Beat till the cream turn thick, smooth and fluffy with hand whisker or electric hand beater. Also till the thick and firm peaks appear to the cream.
20. Transfer this cream to a piping bag. You can attach the nozzle or simply just cut the piping bag and use the cream.
21. Take the prepared mini tart shells and fill them all with the cream as shown in the picture.
22. Now decorate these mini fruit tarts with assorted fruits of your choice. I have used mango, kiwi, strawberry, green grapes and red grapes. Make sure the fruits are thinly sliced.
23. Delicious and refreshing Mini Fruit Tarts are ready to serve. Enjoy!
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