Mini tarts

Mini Tarts with Vanilla Cream and Fruits

I've made these mini tarts several times, especially when I need a simple dessert that serves many people. When you have seasonal fruits on hand and don’t want to bake a complicated cake, this quick dough and vanilla cream version saves you time. I love that they can be customized with whatever fruits I have in the fridge and that they never last long on the table.

Quick Info

Total Time: about 2 hours (may vary depending on how quickly you shape the dough and cool the cream)
Preparation Time: 30-40 minutes for the dough and filling
Baking Time: about 15-20 minutes (per batch)
Servings: 30-40 mini tarts (depending on the size of the molds)
Difficulty: medium
Recipe Type: homemade dessert, for occasions or family meals

Ingredients

For the dough
3 eggs
2 cups of sugar (I use standard 250 ml cups)
1 package of Rama margarine (or another type of 250 g)
2 packets of baking powder (mixed in the flour)
Flour as needed (add gradually until you get a suitable dough)
1 tablespoon grated lemon zest

For the cream
1.5 liters of milk
4 packets of vanilla pudding
2 cups of sugar
1 package of butter (250 g)
Vanilla essence (to taste)
5 tablespoons of flour

For decoration
Fresh fruits: slices of peaches, apricots, or whatever you have on hand

Instructions

1. Prepare the dough for the mini tarts
In a large bowl, mix the margarine with the sugar. Beat until the sugar starts to dissolve and you get a smooth paste. Add the eggs one at a time, continuing to mix. Add the grated lemon zest.
Separately, sift the flour and mix it with the baking powder. Gradually incorporate the margarine mixture into the flour. Start kneading by adding flour gradually until the dough no longer sticks to your hands but is not too hard. It should be a suitable dough for shaping.

2. Shape and bake the mini tarts
Take small pieces of dough and roll them into balls about the size of a walnut. Place them in the savarin molds (or any small tart mold). Press down with your fingers to form little baskets, leaving thicker edges to hold the cream.
Bake in a preheated oven at 180°C for about 15-20 minutes, until the edges start to brown slightly. Remove the molds and let them cool before taking them out.

3. Prepare the vanilla cream
In a large pot, heat the milk with the sugar. In a separate bowl, mix the flour with the 4 packets of vanilla pudding. When the milk is warm (but not boiling), add the pudding and flour mixture. Stir continuously with a whisk to avoid lumps.
Keep on low heat until the cream thickens, stirring constantly. Once it has thickened well, remove the pot from the heat and let it cool completely. After it has cooled, add the cubed butter and vanilla essence, then mix until it becomes a smooth cream.

4. Assemble the mini tarts
Once the baskets and cream have cooled, fill each basket with cream using a spoon or a piping bag if you want a more uniform look.
Top with pieces of fruit – peaches, apricots, whatever you have on hand. They can be arranged according to your preferences.

Why I make this recipe often

It’s the kind of dessert that can be made with simple ingredients that I always have at home. The tarts hold up well for a day or two, and the cream is delicious and goes well with any fruits I have on hand. It’s great for parties or when many people come to dinner, as I can prepare whole trays in advance.

Tips and Variations

Tips

To prevent the dough from sticking, sprinkle more flour on your hands while shaping it.
The baskets come out more easily from the molds after they have completely cooled.
If the edges of the tart are too thick, they can dry out during baking. Roll the dough thinner towards the edges.
For the vanilla cream, stir constantly on low heat to prevent it from sticking to the bottom.

Substitutions

You can use butter instead of margarine for the dough if you prefer the taste.
The flour for the cream can be replaced with cornstarch if you want an even finer texture.
The fruits can be anything, depending on the season: kiwi, strawberries, bananas, blueberries.

Variations

You can add a thin layer of jam under the cream for a different taste.
A few mint leaves for decoration if you want a fresher look.
The tarts can also be filled with other types of cream, not just vanilla – chocolate cream or yogurt.

Serving Ideas

Serve them cold, straight from the fridge, especially in summer.
They look great on a large platter, with different fruits on each tart.
They can also be packed if you have good transport containers.

Frequently Asked Questions

1. What do I do if the vanilla cream doesn't thicken?
If it remains too liquid, I usually add a bit more pudding or flour next time. For the current batch, it can be left in the fridge for a few hours – it usually thickens when cold.

2. Can I make the dough a day in advance?
Yes, you can make the dough and keep it in the fridge covered. Shaping and baking can be done the next day; just let it warm up a bit at room temperature before using it.

3. Can I use only pudding, without flour for the cream?
You can, but the cream will be a bit softer. The flour helps it hold better in the tarts, especially if you want to transport them.

4. Can the mini tarts be frozen?
The baked dough, without cream, can be frozen. Let them cool, then put them in bags. Fill with cream only after they have thawed.

5. What do I do if my baskets break when removing them from the mold?
This usually happens if they haven’t cooled or if the edges are too thin. I only remove them after they are completely cool and try to shape them with the same thickness, especially at the base.

Nutritional Values

Approximately, one mini tart (dough + cream, without fruits) has about 120-150 kcal, with approximately 4-5 g of fat, 20 g of carbohydrates, and 2-3 g of protein. Values vary widely depending on the size of the tart and the type of margarine or butter used. The fruits add calories depending on how much is added, but the contribution is small.

Storage and Reheating

Filled mini tarts should be kept in the fridge, covered, for up to two days. The baked dough (without cream) lasts longer, up to 4-5 days in sealed containers. They are not reheated – served cold. If kept longer, the fresh fruits on top may release juice, so it’s better to decorate them just before serving.

 Ingredients: Dough 3 eggs 2 cups of sugar 1 package of Rama 2 packets of baking powder (mixed with flour) flour as needed (added gradually for the dough) 1 tablespoon lemon zest For the cream 1.5 liters of milk 4 vanilla puddings 2 cups of sugar 1 package of butter vanilla essence 5 tablespoons of flour (for the cream) For decoration: slices of fruit: peaches, apricots, etc.

 Tags:  vanilla cream tart fruit tart