Small Fresh Fruit Tart

This small fresh fruit tart features a crisp, buttery shortbread crust filled with rich, lightly sweetened custard and topped with colorful fresh fruit. This tart comes together easily and makes a stunning treat for any occasion.

Why You’ll Love This Recipe

• Easy to Make: Simple steps with no special equipment needed.
• Simple Ingredients: Uses everyday ingredients and basic techniques.
• Beautiful Presentation: A showstopper dessert that looks impressive.
• Perfect Size: Ideal for one or two people.
• Customizable: Mix and match fruits based on what’s in season.

There’s something special about a fruit tart that looks like it came from a fancy pastry shop, but was made right in your kitchen. I love this recipe because it’s simple and approachable, even for someone who doesn’t bake often.

The crust is buttery and crisp, the custard is smooth and rich, and the fruit adds natural sweetness and color.

You can make the parts ahead of time, so when it’s time to put it all together, it feels easy and stress-free. The glaze is the final step that makes the tart look like a gem. Whether you’re making it for yourself or to share, it’s a beautiful, fresh dessert that always impresses.

Looking for more impressive small desserts perfectly sized for one or two? Try our chocolate lava cake for one, mini boston cream pie, individual trifle, mini pavlova, or single serving flan.

Ingredients

If you have any ingredients leftover from this easy fruit tart recipe, check out our Leftover Ingredients Recipe Finder.

For the Tart Crust

We use our Mini Shortbread Pie Crust recipe:

• Butter
• Sugar
• All-Purpose Flour
• Cornstarch
• Salt

For the Custard (Pastry Cream)

This is our Single Serving Custard recipe:

• Whole Milk
• Sugar
• Egg Yolk: Use the egg white in our mini angel food cake, single serving chocolate cake, or meringue cookies recipes.
• Cornstarch
• Vanilla Extract

For the Fruit Topping

• Use your favorite fruits: Strawberries, blueberries, blackberries, peaches, mango, kiwi, or a mix.

For the Glaze

• Apricot Jam or Peach Jam: Gently brushed over the fruit to add shine and keep the fruit from weeping juices into the tart.

See recipe card below for a full list of ingredients and measurements.

How To Make A Fresh Fruit Tart

These photos and instructions help you visualize how to make a mini fruit tart. See the recipe card below for ingredient amounts and full recipe instructions.

Make the Crust

1. In a medium bowl, use an electric hand mixer to beat the butter and sugar until smooth.
2. Add the flour, cornstarch, and salt. Mix until a dough forms.
3. Transfer the dough to a parchment paper-lined baking sheet. Shape into a ball, then flatten into a ¼-inch thick circle using your hands.
4. Bake at 350°F for 8 to 12 minutes, until lightly golden. Let cool completely.

Make the Custard

1. In a 1-quart saucepan over medium heat, warm the milk until bubbles form around the edges, 6 to 8 minutes. Stir often to keep it from scorching.
2. In a separate bowl, stir the egg yolk and sugar together. Add the cornstarch and stir until smooth.
3. Slowly add the hot milk to the egg mixture, 1 tablespoon at a time, whisking constantly so the egg doesn’t cook.
4. Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until thick and smooth, about 4 to 5 minutes. Remove from heat and stir in the vanilla.
5. Transfer to a bowl, press plastic wrap directly on the surface, and chill for about 2 hours until cold.

Assemble the Tart

1. Spoon the chilled custard over the cooled crust and spread evenly.
2. Arrange the fruit on top in a decorative pattern.
3. Warm the apricot jam until thin, then brush it over the fruit using a pastry brush.

Frequently Asked Questions

If you’ve tried this individual fruit tart recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!