Fruit Tarts

These bite-sized, dainty fruit tarts will make your day!




  • Baking


  • French

Cooking Methods

  • Baking

Prep Time

Cooking Time

15 minutes



    250 g cake flour
    1 ml salt
    180 g butter softened at room temperature
    90 g castor sugar
    1 extra large egg


    500 ml milk
    1 vanilla pod
    6 egg yolks
    100 g castor sugar
    30 g cake flour
    30 g cornflour


    1 nectarine, sliced
    50 g raspberries
    5 strawberries, halved
    50 g gooseberries
    2 plums, sliced



    Place the flour, salt, butter and sugar into a food processor.
    Blend until butter is incorporated and resemble bread crumbs.
    Add the egg and blend for a few seconds.
    Turn out onto a flat surface and lightly knead until a soft dough has formed.
    Press into a flat disk and wrap in clingfilm, rest in the fridge.


    Place the milk in a pot and heat until just before boiling point.
    Remove from heat.
    Cream together the egg yolks and sugar in the saucepan, sitr in the flour and cornflour.
    Add the vanilla essence.
    Slowly add the hot milk to the eggs stirring continuously ensuring no lumps form. Place on the heat and bring to the boil stirring continuously.
    Boil for 1 minute whisking all the time.
    Pour into a bowl, cover the surface of the custard with cling wrap and store refrigerated.
    Roll out pastry and line mini tart tins.
    Prick the pastry, then bake blind (cover the tarts with baking paper and fill with rice) at 200°C for 15 minutes.
    Reduce heat and cook until pastry is golden brown and cooked through.
    Remove from the oven and allow to cool completely
    Fill the tartlets with custard and top with the fresh fruit and berries.