Fruit and cream tartlet: the colorful and delicious baskets!

By Cookist

If you're looking for a sweet treat that is as visually stunning as it is delicious, then look no further than mini fruit tarts with pastry cream filling. These beautiful Fruit And Cream Tartlets are made with a buttery short crust type pastry, filled with a creamy and flavorful pastry cream, and topped with a colorful assortment of fresh fruits. Not only are they a delightful dessert option, but they are also a joy to make and serve (and eat, of course!). Whether you're hosting a brunch, an afternoon tea party, or simply want to indulge in a homemade treat, these Fruit And Cream Tartlets are the perfect choice. Get ready to impress your guests and satisfy your sweet tooth with these delightful creations!


If you’re short on time, you can use store-bought short crust pastry or pie crusts.

To create a light pastry, make sure not to overmix and overknead the dough. You can also make the dough in a food processor.

It’s important to rest the pastry dough in the fridge. It allows the oil to solidify and the glutens to relax, which not only means the pastry will be easier to work with, but it will also hold its shape better during the baking process.

Homemade custard tastes the best, but if you prefer, the pastry shells can also be filled with vanilla pudding (or any other flavored pudding, for that matter).

Use any fresh fruit you like for these tartlets: strawberries, raspberries, blueberries, nectarines, or peaches will all work well! Bigger fruits need to be sliced into smaller pieces.

Don’t have fresh fruit? You can also top the fruit tartlets with a small dollop of fruit preserves or jam.

How to Store Fruit and Cream Tartlets

The unbaked shells can be refrigerated for about 24 hours. Once baked, they can be stored at room temperature (in an airtight container) for up to two days.

Keep the pastry cream in the fridge for up to 24 hours. Top with plastic wrap, making sure that it touches the surface of the cream—this will prevent a milk skin from forming.

The assembled tarts are best served immediately, but leftovers will keep in the fridge for up to two days. The tartlet shell will become soft over time.

Can You Freeze Fruit and Cream Tartlets

The unbaked shells can be frozen for up to 3 months. Keep them in an airtight container.


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For the pastry
70g (⅓ cup)
Vegetable Oil
60ml (¼ cup)
All purpose flour
220g (1 ¾ cups)
Baking powder
15g (1 tbsp)
For the filling
Egg yolks
70g (⅓ cup)
30g (4 tbsp)
500ml (2 cups)
1 lemon zest
fresh mint, fruit, and berries of choice


For the pastry, whisk sugar, egg, and vegetable oil in a medium bowl.

In a separate bowl whisk flour with baking powder.

Add dry ingredients into the wet mixture and knead until smooth pastry forms.

Wrap the pastry in plastic and let it sit in the fridge for 30 minutes.

To make the custard, whisk egg yolks with sugar and cornstarch. Warm up milk with lemon zest. Remove the zest and carefully pour hot milk into the egg yolk base. Whisk constantly to prevent lumps from forming.

Pour the cream base back into the pot and heat the oven on medium-low heat for 5 to 7 minutes.

In the meantime, prepare the pastry. Roll out the pastry with a rolling pin.

Use a cookie cutter to cut out flower shapes of about 8 cm / 3 inches in diameter.

Place each on top of a flipped upside-down muffin cup.

Bake for 15-20 minutes and allow to cool. Fill the pastry cups with the pastry cream.

Decorate with fruits, berries, and fresh mint.


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