Summer Mini Fruit Tarts


If you are a fan of yummy and simple summer recipes then I have something just for you.

It’s Summer Mini Fruit Tarts – a lovely combination of fresh fruit, whipped cream and cute homemade tart shells.

A summer dessert you need to make really soon… 🙂




Here’s what we need.

Super simple!




1. First, preheat the oven to 355 F (180 C).

2. Using your electric mixer, mix the butter and sugar until fluffy.

3. Add the egg and mix to combine.

4. Then add about 2/3 of the flour and continue mixing.

5. Finally, add the rest of the flour and working with your hands, form a nice smooth dough ball.



6. Roll out the dough on a lightly floured surface into about 1/10-inch (2 mm) thickness.




7. Using a cutter or a glass with a diameter of 3 inches (7.5 cm) or slightly more, cut out circles.




Just like this.




8. Grease and lightly flour the back side of a mini muffin pan.

Yes, we are working with a flipped mini muffin pan here. Fun, huh?




9. Cover every other mini muffin cup with a cut out circle  and then crimp the edges.




10. Bake at 355 F (180 C) for about 15-20 minutes or until beautifully golden.




11. Remove from the oven and let cool completely.




12. Then fill your shells with sweetened whipped cream and lots and lots of fresh fruit.

I used a little vanilla custard too, and it was delightful, indeed.




These lovely tarts taste best when refrigerated.

Enjoy, dear friends!


(This recipe makes about 20 mini tarts.)

14 thoughts on “Summer Mini Fruit Tarts

  1. 1
    Christine Aldinger says:

    well i am gonna look dumb but what is icing sugar and what is cake flour?…….i bake and cook alot but never heard of these 2 things?

  2. 2
    mau says:

    Looks really yummy!!! Thanks for sharing !!

  3. 3
    Noeroel says:

    Petraaaaa, ow ow, this is soooooo cuteee, dunno how could some one eat it, hehehe…..

  4. 4
    Dena says:

    Looks absolutely delicious.

  5. 5
    Tabitha says:

    These look so yummy and fresh. Thanks for sharing!

  6. 6
    Susan Burley says:

    You need a “print” button….just saying:)

  7. 7
    Kerri says:

    I made these fruit tarts for the first time a couple of days ago. I also made a custard pudding from scratch. It was time consuming at first but the next day I made it again and it was much easier to go through the process and the dough was easier to handle, probably due to the weather. Everyone that had one enjoyed it! I have to say your photo of them is what probably caught my attention but I can attest that they taste as good as they look!

  8. 8
    Duffy Carta says:

    Hello there, I am curious what the yield of this recipe is? I am making it for a party and need quite a few. Thank you so much!

  9. 9
    chloe says:

    hello, I was wondering if you could freeze these and if you can how long do they need to thaw out and how long do the shells stay fresh ? thanks! sorry for all the questions 🙂

    • 9.1
      zoomyummy says:

      Hi Chloe! I think you can prepare the shells in advance, they could stay in the freezer for about 3 – 4 weeks. They should thaw within 5-6 hours (overnight). I would then fill them with fresh cream and strawberries just before serving. I hope this helps. Happy baking! 🙂

  10. 10
    Mohammad Obaid says:

    Hi Dear,
    Very nice article, keep up the good work.

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